Main quality attributes and antioxidants in Hungarian sour cherries: identification of genotypes with enhanced functional properties |
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| Authors: | Nóra Papp Blanka Szilvássy László Abrankó Tibor Szabó Péter Pfeiffer Zoltán Szabó József Nyéki Sezai Ercisli Éva Stefanovits‐Bányai Attila Hegedűs |
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| Affiliation: | 1. Department of Applied Chemistry, Corvinus University of Budapest, PO Box 53, H‐1518, Budapest, Hungary;2. Institute for Extension and Development, University of Debrecen, B?sz?rményi út 138, H‐4032 Debrecen, Hungary;3. Research and Extension Centre for Fruit Growing, Vadastag út 2, H‐4244 újfehértó, Hungary;4. Department of Genetics and Plant Breeding, CUB, PO Box 53, H‐1518 Budapest, Hungary;5. Institute for Extension and Development, University of Debrecen, B?sz?rményi út 138, H‐4032 Debrecen, Hungary;6. Department of Horticulture, Ataturk University, 25240, Erzurum, Turkey |
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| Abstract: | Sour cherry (Prunus cerasus L.) cultivars native to Hungary and some of them grown worldwide, display great phenotypic variability. Eleven sour cherry cultivars were analysed for their main quality attributes including fruit weight, soluble solid content, acidity, pH, specific sugars (glucose and fructose), antioxidant capacity as well as total polyphenolic (TPC), total anthocyanin (TMAC) and vitamin C contents. Results showed wide variation in both fruit quality and antioxidant parameters of Hungarian sour cherries. The anthocyanin contents varied from 11.3 to 93.5 mg/100 g. An amarelle‐type cultivar, ‘Pipacs 1’ showed the highest antioxidant capacity (21.85 mmol AA L?1), TPC (49.04 mg GA L?1) and vitamin C (8.98 mg/100 g) content. Key enzymes in anthocyanin biosynthesis were expressed in both yellow‐coloured flesh and red skin of ‘Pipacs 1’ fruits at all ripening stages. The detected diversity presents a choice that can satisfy different consumer preferences, and meet specific nutritional requirements. |
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| Keywords: | Antioxidant capacity fruit quality Prunus cerasus L sour cherry sugars total anthocyanins total phenolics vitamin C |
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