酿酒葡萄嫁接育苗中砧穗组合愈合性与生根率的研究

本文对5个优良酿酒葡萄品种和4种砧木嫁接组合的愈合性及生根率进行研究,结果发现,砧木品种101-14对试验的5个葡萄品种均具有较好的愈合性和生根率,是嫁接生产苗木的首选砧木品种,其次是砧木品种5BB,而SO4的表现相对较差。     

An assessment of rootstocks for Sunmuscat (Vitis vinifera L.): a new drying variety

Sunmuscat scions, either grafted onto one of seven rootstock, or as own-rooted vines, were grown under irrigation according to the practices of warm-climate viticulture in north-western Victoria. The trial was located within a commercial vineyard on a sandy loam soil, and represented a typical replant situation. Grapevine performance was assessed over five seasons, viz. 1999–2004 inclusive, in terms of yield per vine, berry weight, juice composition and vigour (based on trunk girth). The highest yielding rootstock over the trial period was 1103 Paulsen (28.9 kg /vine) followed by 140 Ruggeri and Ramsey (26.1 and 25.8 kg /vine respectively), S04 (22.5 kg /vine), Schwarzmann, 101-14 and Teleki 5A (19.9, 18.7 and 18.4 kg /vine respectively). Scions on their own roots returned lowest yield (15.5 kg /vine). Berry weights were largest for the three high yielding rootstocks (2.3 g) and smallest with own roots (2.0 g). Total soluble sugars in harvested fruit were largely unaffected by rootstock in most seasons, although taken over all seasons, fruit from scions grafted onto Ramsey rootstock had the lowest levels, while Teleki 5A had the highest levels (viz. 23.4^oBrix and 24.7^oBrix respectively). Comparative vigour for all seven graft combinations was inferred from trunk circumference. There was a 2-fold difference in rootstock girth below the graft union (viz. 265 mm for 1103 Paulsen, compared to 135 mm for S04), whereas differences in the scion girth above the graft union were minor (only 16%). Relative compatibility of scion and stock was inferred from 'girth ratio' of trunk circumference above compared with below the graft union. Girth ratio was highest for Sunmuscat scions grafted onto SO4 rootstock, and lowest for scions on 1103 Paulsen. Scion girth and vine yield were broadly correlated.     

Juice components and antioxidant capacity of four Tunisian Citrus varieties

BACKGROUND: Juices from four Citrus species of Tunisia were investigated mainly for quality parameters and antioxidant capacity. RESULTS: Citrus reticulata (mandarin) juice had the highest content of total flavonoids (85.33 mg CE L^?1). The latter also occurred in high quantity (82.01 mg CE L^?1) in Citrus lemon (lemon) juice which was also marked by its richness in total aroma (70.16 µg mL^?1) and in total fatty acids (48.10 µg mL^?1). Mandarin and lemon juices had the highest antioxidant activity, as determined b the β‐carotene bleaching assay (26.67% and 22.67%, respectively). Citrus aurantium (bitter orange) juice was characterised by the highest content of total polyphenols (784.67 mg GAE L^?1) and by the greatest inhibition of DPPH (96.10%). Citrus sinensis (blood orange) juice was only marked by the high quantity of ascorbic acid (36.90 mg mL^?1). GC/MS analysis of juice aroma showed the predominance of limonene (48.85–69.59%) in mandarin and in bitter and blood oranges, but of camphene (89.05%) in lemon. GC analysis of juice fatty acids revealed their richness in oleic acid (23.13–39.52%). HPLC analysis of juice phenolics indicated the predominance of phenolic acids (73.13–86.40%). CONCLUSION: The Citrus species used in this study were considered valuable varieties from the point of view of antioxidant capacity and nutrition. Copyright © 2010 Society of Chemical Industry     

Qualitative and nutraceutical aspects of lemon fruits grown on the mountainsides of the Mount Etna: A first step for a protected designation of origin or protected geographical indication application of the brand name ‘Limone dell'Etna’

The cultivation of lemon (Citrus limon (L.) Burm f.) has occurred for centuries at the mountainsides of the Mount Etna the largest active volcano in Europe (Sicily, Italy). The peculiar geographical, soil and climatic conditions that characterize this area have recently prompted citrus growers to launch the brand name ‘Limone dell'Etna’ for the lemon fruits produced in that area. The present research focused on evaluating the quality and nutraceutical properties of the ‘Limone dell'Etna’ fruit juice (‘Primofiore’, ‘Bianchetto’, and ‘Verdello’ blooming) to enhance the value of a product that, due to its peculiar qualities, could be awarded with one of the European certified labels protecting the lemon geographical origin. Qualitative parameters, health-promoting components (such as ascorbic acid, flavonoids, and hydroxycinnamic acids) and the in-vitro total antioxidant capacity (ORAC, FCR) of fruit juice of two different varieties (‘Femminello zagara bianca’ and ‘Monachello’) were determined at fruit maturity. The results showed that the Bianchetto and Verdello lemon fruit exhibited higher levels of ascorbic acid than those recorded for the Primofiore production. The amount of flavonoids in Verdello fruits of both cultivars was the highest, as was reflected in the highest antioxidant activity. Thus, the ‘Limone dell'Etna’ production, with particular reference to the Verdello fruit, must be considered as a new, valuable and original source of natural antioxidants to be valorized and even exploited in the processing industry.     

Influences of AC frequency and electric field strength on changes in bioactive compounds in Ohmic heating of pomelo juice

Ohmic heating (OH) is a direct heating method that generates uniform, fast heating and increases the inactivation of bacteria and enzymes in pomelo juice in a shorter duration and at a lower temperature than those used in conventional heating (CH). This study investigated the influence of frequency and electric field strength during OH on the chemical parameters and bioactive compound content of pomelo juice, including ascorbic acid (AA), citric acid (CA), naringin, limonin, total polyphenol content (TPC), and antioxidant capacity. The frequency significantly influenced the degradation of AA, which determines the antioxidant activity. Electric field strength caused a significant decrease in AA, TPC, and antioxidant activity at low electric field strength (20 V/cm). The compound degradation was similar for OH at 30 V/cm and 60 Hz and CH. This means that the electric field did not affect the degradation of these compounds during OH if the juice was heated at those approximate parameters. OH may therefore be proposed as an effective method of pasteurizing pomelo juice.     

Cultivar choice provides options for local production of organic and conventionally produced tomatoes with higher quality and antioxidant content

BACKGROUND: Tomatoes (Solanum lycopersicum L.) are widely consumed and well known for their health benefits, many of which have been associated with the high levels of antioxidants present in tomatoes. With a growing interest in local and organic foods, it would be helpful to determine whether farmers could naturally improve the quality and antioxidant content of tomatoes for sale in local markets. This study evaluated antioxidant properties, quality attributes, and yield for 10 tomato cultivars grown for 2 years using certified organic and conventional practices. RESULTS: Cultivar and year effects impacted (P < 0.05) all tests conducted, while growing method influenced (P < 0.05) yield, soluble solids content, ascorbic acid, and antioxidant radical scavenging capacity. Even when accounting for year‐to‐year variability, cultivars in the highest groups had 1.35‐ to 1.67‐fold higher antioxidant levels than cultivars in the lowest groups. ‘New Girl’, ‘Jet Star’, ‘Fantastic’, and ‘First Lady’ were always in the highest groups, while ‘Roma’ and ‘Early Girl’ consistently had the lowest antioxidant content. CONCLUSION: Compared to production practices and environmental effects of years that are generally beyond the control of small‐scale producers, choice of cultivar provides the simplest and most effective means of increasing antioxidant properties. Knowledge of tomato cultivars with naturally higher antioxidant levels could assist smaller‐scale producers to grow fruit that may provide a competitive advantage and the opportunity to capitalize on the increasing popularity of locally grown, high‐quality fresh produce. Copyright © 2010 Society of Chemical Industry     

Influence of rootstock on drought response in young 'Gale Gala' apple (Malus domestica Borkh.) trees

BACKGROUND: Drought is a major environmental stress limiting plant growth, productivity, and survival worldwide. Rootstocks are widely used to enhance plants resistance to drought stresses. This study determined influence of rootstock on drought responses in 1‐year‐old ‘Gale Gala’ apple trees grafted onto Malus sieversii or M. hupehensis. RESULTS: Choice of rootstock resulted in differential response to drought stress. Specifically, M. sieversii caused less drought‐induced reduction in relative growth rate, biomass accumulation, leaf area, leaf chlorophyll content, relative water content, photosynthesis rate and maximum chlorophyll fluorescence yield but greater increase in whole‐plant water use efficiency compared to M. hupehensis. Secondly, compared with M. hupehensis, M. sieversii caused less drought‐induced accumulation of reactive oxygen species but more increase in activities of antioxidant enzymes. In addition, xylem sap abscisic acid concentration was greater in trees grafted onto M. hupehensis than in those grafted onto M. sieversii under drought stress. CONCLUSION: ‘Gale Gala’ trees' response to drought stress was associated with the rootstock's genotype onto which it was grafted. Trees with M. sieversii as rootstock are more drought resistant than trees with M. hupehensis as rootstock, which suggests that M. sieversii can be widely used as rootstock in arid and semi‐arid regions. Copyright © 2012 Society of Chemical Industry     

Scion genotype controls biomass allocation and root development in grafted grapevine

Background and Aims: Grafting is used in viticulture worldwide. Rootstocks are known to alter scion development or ‘confer vigour’ to varying degrees. This work examines scion/rootstock interactions in young grafted grapevines. Its aim was to determine the effects of scion and rootstock genotypes on biomass allocation within the plant. Methods and Results: Five months after grafting, biomass allocation between the root and the shoot was measured for all the scion/rootstock combinations made between three Vitis genotypes. The scion genotype explained the highest percentage of the non-random variance for biomass allocation within the plant, including biomass allocation to the roots, i.e. it conferred differences in root vigour. In addition, we developed a double-grafted system, in which a single scion was grafted onto two rootstocks, to analyse further scion (or carbon source) effects on root development. Conclusions: This work provides evidence of conferred root vigour by the scion which does not appear to be related to carbon supply from the shoot. The genotypes studied display varying levels of plasticity in their response to different grafting partners. Significance of the Study: This work presents detailed analysis of biomass allocation within young grafted vines. In young grafted grapevines, the scion genotype has a major effect on most parameters of development, especially in the root. This aspect of rootstock/scion interactions should be taken into account when selecting rootstocks. A double-grafting system was developed for future research on signalling pathways and exchange mechanisms between scion and rootstock in grafted grapevine.     

Effect of l-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices

Polyphenols are one of the most important dietary antioxidants, and the apples, being a major source of polyphenolic compounds. There is increasing evidence that the consumption of fruit and their preserves, which are rich sources of vitamins and phenolics, is negatively associated with lung cancer and coronary heart disease. The influence of ascorbic acid addition on the quality, polyphenolic profile and antioxidant capacity in 14 selected varieties of apple juices during the 3 years of study was examined. Evaluation of changes of ascorbic acid content allowed to demonstrate the differences in susceptibility of apples on the enzymatic oxidation. The study shows that the variations of the least susceptible to oxidation of ascorbic acid are ‘Shampion’ and ‘Topaz’, and to a lesser extent, ‘Szara Reneta’, ‘Arlet’ and ‘Jonafree’ apples. A total of 17 kinds of polyphenolic compounds including catechins, procyanidins, hydroxycinnamates, flavonols, anthocyanins and dihydrochalcones were identified in apple tissues by HPLC with DAD analysis and after phloroglucinolysis and LC–MS. During the 3 years of study, the addition of ascorbic acid positively affects on the polyphenol compounds and antioxidant capacity (DPPH, ABTS and FRAP), increasing their content in the analyzed samples by 65 and 433, 328 and 300 %, respectively. The correlation coefficient between DPPH, ABTS and FRAP antioxidant capacity and ascorbic acid was 0.71, 0.71 and 0.72, respectively.     

Monomeric phenolics in different parts of high‐acid apple (Malus sieversii f. niedzwetzkyana (Dieck) Langenf): a promising source of antioxidants for application in nutraceuticals

The high‐acid apple (Malus sieversii f. niedzwetzkyana (Dieck) Langenf) possessing deep red peel and light red flesh is widely distributed in China. To determine if a useful apple variety is being ignored, the monomeric phenolic profiles and antioxidant activities of peel, flesh, pomace, whole fruit and juice were evaluated. The results were compared to those of ‘Fuji’ and ‘Granny Smith’ apples. The high‐acid apple possessing the highest total phenolic and anthocyanin contents among three apple varieties contained the most chlorogenic acid, phloridzin, epicatechin, ferulic acid, catechin, vanillic acid, p‐coumaric acid and caffeic acid. The extraction yields of phenolics (64%) and anthocyanins (89%) from the high‐acid apple to juice were the highest. The high‐acid apple possessing the greatest antioxidant activity had the strongest antihaemolysis activity, indicating that it could be used to produce juice and value‐added ingredient to assist in the prevention of chronic disease.     

Influence of rootstock and cultivar on bioactive compounds in citrus peels

BACKGROUND: Citrus fruits have a beneficial effect on human health because of their nutritional and antioxidant properties, and their consumption is associated with a decrease in the incidence of cardiovascular disease and reduced risk of certain cancers. Seven cultivars of mandarin and orange species from the Mediterranean area, grafted onto different rootstocks (Cleopatra mandarin and Troyer citrange), have been analysed. The influence of the rootstock on the content of bioactive compounds is discussed. RESULTS: In all citrus cultivars and rootstocks studied, hesperidin and narirutin flavonoids were the main flavanone glycosides identified, β‐cryptoxanthin and violaxanthin the most abundant carotenoids, limonene was the most abundant essential oil, calcium and potassium were the dominant macronutrients and, among the micronutrients, iron and boron represented the highest proportions. CONCLUSION: We have been found clear differences in the content of bioactive compounds for the different groups, in agreement with the Citrus classification. Although both mandarin and orange varieties showed similar tendencies concerning the majority of bioactive constituents, the proportion of the individual nutrients ranged among different cultivars and our results indicated differences between rootstocks although it would be necessary to carry out more analyses, and with the new rootstocks obtained from different breeding programmes, to elucidate conclusive values. Copyright © 2011 Society of Chemical Industry     

Antioxidant properties of raw and cooked spears of green asparagus cultivars

This study was conducted to evaluate the antioxidant properties, including phenolics, ascorbic acid and carotenoids of four green asparagus (Asparagus officinalis L.) spears cultivars (UC 157, AM 822, Gijnlim, and Grande) grown under greenhouse conditions and to asses their changes during cooking process. The highest spear production of category ‘extra’ and ‘first’ was recorded on ‘UC 157’, whereas the higher production of “second” class spears was recorded on ‘UC 157’ and ‘Gijnlim’. The Grande cultivar has provided a higher total phenol, quercetin, rutin and lutein + zeaxantin contents in comparison to ‘UC 157’, ‘Gjinlim’ and ‘AM 822’ cultivars. The results also indicate that the effect of cooking process was significant and more pronounced than the effect of cultivars. The cooking process increased the antioxidant activity, total phenols, quercetin, rutin, β‐carotene and lutein + zeaxantin contents by, 16%, 23%, 98%, 32%, 24% and 25%, respectively, but decreased the total ascorbic acid content by 52%.     

Changes in orange juice color by addition of mandarin juice

The most natural way of improving the color of orange juices is by adding other juices, which provide a more intense coloration. The US legislation allows the addition of up to 10% of mandarin juice to the orange juice to improve its color. The first objective of this study was to compare the color characteristics of juices from 11 mandarin cultivars, currently being grown in Spain. Experimental results proved that only the green-red coordinate, a*, of the orange juices can be improved by adding mandarin juice. The mandarin cultivar that provided a juice with the highest values of a* was Clemenules. Once this selection was made, the effects of adding mandarin juice at different ratios, up to 10%, on the color characteristics of the orange juice were studied. Values of the a* coordinate went from 5.50 for the pure orange juice up to 6.29 for the mixture of 90% orange juice plus 10% of mandarin juice. Finally, hedonic tests proved that regular juice consumers preferred the color of mandarin juice to that of orange juice and that they liked better the color of the juice mixture containing 10% mandarin juice than that containing 3% mandarin juice.     

Effects of agricultural practices on instrumental colour,mineral content,carotenoid composition,and sensory quality of mandarin orange juice,cv. Hernandina

BACKGROUND: Frequent consumption of fruits and vegetables is associated with a lowered risk of cancer, hypertension and heart disease, due, among other factors such as modulation of gene expression and improvement of gap junctional communication, to the presence of various forms of antioxidants present in the foods as carotenoids. Otherwise, consumers demand organic products which they believe have more flavour and are of greater benefit to the environment and human health. The effects of organic farming on CIE L*a*b* colour, mineral content, carotenoid composition and sensory quality of Hernandina mandarin juices were studied. RESULTS: Organic farming of mandarin oranges resulted in juices with higher contents of minerals and carotenoids, and of better sensory quality. For instance, organic juice contained a total concentration of carotenoids of 14.4 mg L^?1 compared to 10.2 mg L^?1 of conventional juice. CONCLUSION: Mandarin orange juices can be considered as a good source of some important nutrients, such as potassium and antioxidant chemicals, e.g. β‐cryptoxanthin. Copyright © 2008 Society of Chemical Industry     

A diminished capacity for chloride exclusion by grapevine rootstocks following long-term saline irrigation in an inland versus a coastal region of Australia

Shiraz and Chardonnay grapevines that had been initially assessed for Cl^‐ exclusion in the 1996 and 1997 harvest seasons at both Merbein (inland region of Victoria) and at Padthaway (sub‐coastal region of South Australia), were re‐evaluated in 2003 and 2004 at those same two locations. Both scion varieties were grown either on their own roots or were grafted to one of the following rootstocks: Ramsey, 1103 Paulsen, 140 Ruggeri, K51‐40, Schwarzmann, 101‐14, Rupestris St George and 1202 Couderc. Both sites had been irrigated with saline water since 1994. The salinity of irrigation water at Merbein was approximately 2.1 dS/m; at Padthaway irrigation salinity varied between approximately 1.6 dS/m and 2.5 dS/m during the survey period. Changes in the Cl^‐‐excluding ability of all rootstock/scion combinations between 1996, 1997 and 2003, 2004 were based upon analysis of Cl^‐ concentrations in grape juice and in laminae at harvest, as well as Electrical Conductivity (EC), pH and Sodium Adsorption Ratio (SAR) of the 1:5 soil:water extract. Taking juice Cl^‐ as indicative of rootstock effectiveness for Cl^‐ exclusion, and considering data from Merbein, our analyses demonstrated that overall means for Shiraz juice Cl^‐ increased from around 190 to 427 mg/L over the survey period (7 years). In Chardonnay grapevines at Merbein, overall mean concentrations of Cl^‐ in juice increased from around 70 to around 225 mg/L over 7 years. Significant differences between rootstocks were evident, with some rootstocks at Merbein showing a diminished capacity for Cl^‐ exclusion in 2003 and 2004. By contrast, in Padthaway there was no consistent deterioration in Cl^‐‐excluding capacity by rootstocks supporting either Shiraz or Chardonnay as scions. In 2004 there were significant differences between grapevines at Merbein and Padthaway in the concentration of Cl^‐ accumulated, even though the mean soil EC_1:5 after harvest for 0–90 cm depth was the same at both sites, namely 0.4 dS/m. Containment of grapevine salinity at Padthaway (relative to Merbein) between 1996/97 and 2003/04 was most likely due to factors such as a lower volume of saline irrigation, double the rainfall and 27% lower pan evaporation.     

Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, Tannin, anthocyanin, and flavonoid contents

In this study, the antioxidant activities of juice, peel, and seed parts of pomegranate were investigated by using DPPH scavenging activity, β-carotene bleaching method, reducing power, and metal chelating activity. Sample of pomegranates which are named Punica granatum L. cv. Hicaznar, genotype 19–121, genotype 17–67, and genotype 19–66 obtained from BATEM (West Mediterranean Agricultural Research Institute) in Anlalya. The EC₅₀ values of DPPH scavenging activities in peel extracts (PE) had 23.4-fold higher than the juice extracts (JE), and the seed extracts (SE) had 2.3-fold higher than JE. The reducing power in peel extracts was found to be 4.7-fold higher than SE and 10.5-fold higher than the JE. The highest metal chelating capacity (37.22%) was determined in peel, while the lowest (7.151%) in seed. Generally, in peel, the total polyphenol, flavonoid, tannin contents, and in juice, the total polyphenol, anthocyanin, tannin contents, and acidity significantly affected to antioxidant activities.     

Chemical and Phytochemical Properties and Antioxidant Activities of Three Pomegranate Cultivars Grown in South Africa

A comparative study of chemical contents and antioxidant activities of three pomegranate cultivars (‘Arakta’, ‘Bhagwa’ and ‘Ruby’) grown in South Africa was conducted. Fresh pomegranate juice (PJ) of each cultivar were assessed for soluble solid contents (SSCs), pH and titratable acidity (TA), while extracted juice samples were evaluated for total phenolic (TP), including total tannins (TT), proanthocyanidins (Pcy), total flavonoids, anthocyanins and gallic acids (GA) using spectrophotometric methods. The antioxidant properties of the juice samples were evaluated against stable 2, 2–diphenyl–1–picryl hydrazyl, as well as in ferric reducing ability of plasma (FRAP) and QuantiChrom? (TAC) antioxidant assays. There were significant differences in the chemical properties of the cultivars. SSC, TA and pH varied between the range of 14.07–15.10 °Brix, 0.22–0.28 g/100 ml and 3.32–3.64, respectively. ‘Bhagwa’ had the highest TP (449.9 mg/100 ml), 1.3-fold and 1.6-fold higher than ‘Arakta’ and ‘Ruby’, respectively. The strongest total antioxidant activity was exhibited by ‘Bhagwa’ with an antioxidant index of 95.7%, followed by ‘Arakta’ (93.2%) and ‘Ruby’ (79.9%). PJ phytochemical properties (TP, TT, Pcy, GA) and antioxidant activity (FRAP and TAC) were significantly correlated (r ²?=?0.509–0.885) with each other.     

Antioxidant actions and phenolic and vitamin C contents of common Mauritian exotic fruits

Seventeen commonly consumed exotic fruits from Mauritius were analysed for their antioxidant capacity, total phenolics, proanthocyanidins, flavonoids and vitamin C content. Two independent methods were used to evaluate the antioxidant potential of total fruit extracts. The antioxidant activities of the fruits ranged from 1 to 47 µmol Trolox equivalent antioxidant capacity (TEAC) g^?1 fresh weight and from 0.3 to 34 micro/mol g fresh weight (FRAP) g^?1 fresh weight. Total phenolics in the fruits ranged from 118 to 5638 µg g^?1 fresh weight, proanthocyanidins from 7 to 2561 µg g^?1 fresh weight, flavonoids from 21 to 712 µg g^?1 fresh weight and vitamin C content from 8 to 1426 µg g^?1 fresh weight. There were strong correlations between antioxidant activity (assessed by both TEAC and FRAP) and total phenolics and proanthocyanidins. Flavonoids seemed to contribute less to the antioxidant potential of the fruits, while very poor correlations were observed between ascorbate content and antioxidant activity. The highest antioxidant capacities were observed in red and yellow Psidium cattleianum Sabine ‘Chinese guava’, sweet and acid Averrhoa carambola L ‘starfruit’, Syzygium cumini L Skeels ‘jamblon’ and white Psidium guajava L ‘guava’. These fruits were also characterised by high levels of total phenolics. Mauritian exotic fruits are thus a significant source of phenolic antioxidants, which may have potential beneficial effects on health. Copyright © 2003 Society of Chemical Industry     

Bioactive and Antioxidant Activity from Citrus bergamia Risso (Bergamot) Juice Collected in Different Areas of Reggio Calabria Province,Italy

The chemical composition and antioxidant activity of juice extracted from seven samples of bergamot (Citrus bergamia Risso) collected in different areas of Reggio Calabria Province were investigated. The ascorbic acid, total polyphenol, and flavonoid contents were determined. Total flavonoids and polyphenols were analyzed by ultraviolet spectra, while flavanone content was analyzed by high-performance liquid chromatography. The antioxidant activity of the fractions was assessed using three representative assays: 2,2′-azinobis(3-ethylbenzothiazoline 6-sulfonic acid), 1,1-Diphenyl-2-picryl-hydrazyl radical quenching and β-carotene bleaching test. The main flavanones were naringin, neohesperedin, and neoeriocitrin, and their average content 242.4 ± 1.8, 183.0 ± 0.6, and 247.0 ± 1.4 mg mL^–1, respectively. The results showed that bergamot juice possessed a good quality and a valuable source of health promoting constituents. In fact it contained eriocitrin, naringin, neoeriocitrin, and neohesperedin, which may contribute differentially to the antioxidant capacity.     

Analysis of flavour compounds and prediction of sensory properties in sea buckthorn (Hippophaë rhamnoides L.) berries

The aim of this study was to investigate sugars, organic acids, flavonol glycosides (FGs), proanthocyanidins and volatiles as flavour compounds in sea buckthorn (SB) berries of five cultivars and to predict the sensory properties of berries. The profiles of flavour compounds in SB berries varied significantly among the cultivars. Total proanthocyanidins and FGs were highest in ‘Pertsik’ and ‘Raisa’, respectively. Total volatiles were highest in ‘Vorobyevskaya’ and lowest in ‘Raisa’. A previously established PLS model was used to predict the sensory properties of SB berries based on the non-volatile flavour compounds. The mouth-drying astringency can be predicted the most reliably, which has the highest regression coefficients with quinic acid, isorhamnetin-3-O-sophoroside-7-O-rhamnoside and total proanthocyanidins. Bitterness cannot be predicted using the model. ‘Pertsik’ berries were predicted to be more mouth-drying astringency and sour than those of ‘Raisa’. The research supports the cultivar selection in cultivation and industry of SB berries.