Publication detail

Effect of five different stages of ripening on chemical compounds in medlar (Mespilus germanica L.)

ROP, O. SOCHOR, J. JUŘÍKOVÁ, T. ZÍTKA, O. ŠKUTKOVÁ, H. MLČEK, J. SALAŠ, P. KRŠKA, B. BABULA, P. ADAM, V. KRAMÁŘOVÁ, D. BEKLOVÁ, M. PROVAZNÍK, I. KIZEK, R.

Original Title

Effect of five different stages of ripening on chemical compounds in medlar (Mespilus germanica L.)

English Title

Effect of five different stages of ripening on chemical compounds in medlar (Mespilus germanica L.)

Type

journal article - other

Language

en

Original Abstract

Study of changes of nutritional value of fruit during the process of ripening can help to estimate the optimal date for fruit harvesting to achieve the best quality for direct consumption and further utilization. The aim of this study was to monitor changes of chemical composition of medlar fruit (Mespilus germanica L.) depending on the five various ripening stages including 134, 144, 154, 164 and 174 days after full bloom (DAFB). Fruits were analyzed and ascorbic acid (AA) and total phenolic compounds content with respect to the total antioxidant activity were determined. In addition, selected micronutrients and macronutrients were monitored. Results of our experiment demonstrate that ascorbic acid, total phenolics compounds content and total antioxidant activity significantly decreased with the increasing time of ripeness. Decreasing tendency in potassium, calcium and magnesium contents during ripening stages was also determined. During the ripening period, content of all micronutrients as well as phosphorus and sodium was balanced with no statistically significant differences between monitored ripening stages that can be considered as a positive fact with respect to ideal consumption quality of fruit.

English abstract

Study of changes of nutritional value of fruit during the process of ripening can help to estimate the optimal date for fruit harvesting to achieve the best quality for direct consumption and further utilization. The aim of this study was to monitor changes of chemical composition of medlar fruit (Mespilus germanica L.) depending on the five various ripening stages including 134, 144, 154, 164 and 174 days after full bloom (DAFB). Fruits were analyzed and ascorbic acid (AA) and total phenolic compounds content with respect to the total antioxidant activity were determined. In addition, selected micronutrients and macronutrients were monitored. Results of our experiment demonstrate that ascorbic acid, total phenolics compounds content and total antioxidant activity significantly decreased with the increasing time of ripeness. Decreasing tendency in potassium, calcium and magnesium contents during ripening stages was also determined. During the ripening period, content of all micronutrients as well as phosphorus and sodium was balanced with no statistically significant differences between monitored ripening stages that can be considered as a positive fact with respect to ideal consumption quality of fruit.

Keywords

medlar, minerals, ascorbic acid, phenolics, antioxidant activity, spectrometry, high performance liquid chromatography, nutrition

RIV year

2011

Released

28.12.2010

Publisher

MDPI

Pages from

74

Pages to

91

Pages count

18

URL

Full text in the Digital Library

BibTex


@article{BUT50068,
  author="Otakar {Rop} and Jiří {Sochor} and Tunde {Juříková} and Ondřej {Zítka} and Helena {Škutková} and Jiří {Mlček} and Petr {Salaš} and Boris {Krška} and Petr {Babula} and Vojtěch {Adam} and Daniela {Kramářová} and Miroslava {Beklová} and Ivo {Provazník} and René {Kizek}",
  title="Effect of five different stages of ripening on chemical compounds in medlar (Mespilus germanica L.)",
  annote="Study of changes of nutritional value of fruit during the process of ripening can help to estimate the optimal date for fruit harvesting to achieve the best quality for direct consumption and further utilization. The aim of this study was to monitor changes of chemical composition of medlar fruit (Mespilus germanica L.) depending on the five various ripening stages including 134, 144, 154, 164 and 174 days after full bloom (DAFB). Fruits were analyzed and ascorbic acid (AA) and total phenolic compounds content with respect to the total antioxidant activity were determined. In addition, selected micronutrients and macronutrients were monitored. Results of our experiment demonstrate that ascorbic acid, total phenolics compounds content and total antioxidant activity significantly decreased with the increasing time of ripeness. Decreasing tendency in potassium, calcium and magnesium contents during ripening stages was also determined. During the ripening period, content of all micronutrients as well as phosphorus and sodium was balanced with no statistically significant differences between monitored ripening stages that can be considered as a positive fact with respect to ideal consumption quality of fruit.",
  address="MDPI",
  chapter="50068",
  doi="10.3390/molecules16010074",
  institution="MDPI",
  journal="MOLECULES",
  number="1",
  volume="16",
  year="2010",
  month="december",
  pages="74--91",
  publisher="MDPI",
  type="journal article - other"
}