Influence of harvest year and harvest time on soluble solids, titrateable acid, anthocyanin content and aroma components in sour cherry (Prunus cerasus L. cv. 'Stevnsbær')

Autor:	Leif Poll, Morten Barixtofte Petersen, Ghita Studsgaard Nielsen
Rok vydání:	2003
Předmět:	biology Chemistry Vanillin Rosaceae food and beverages General Chemistry biology.organism_classification Biochemistry Industrial and Manufacturing Engineering Prunus cerasus Eugenol chemistry.chemical_compound Horticulture Anthocyanin Botany Sugar Fruit tree Aroma Food Science Biotechnology
Zdroj:	European Food Research and Technology. 216:212-216
ISSN:	1438-2377
Popis:	Sour cherries (Prunus cerasus L.) cv "Stevnsbaer" were harvested 7–10 times per year for 3 years and the quality of the fruits was evaluated by analysing soluble solids, titrateable acid, anthocyanin and aroma content. The content of soluble solids and anthocyanin showed a characteristic pattern during the harvest season with a maximum content in the middle of the harvest season. The acid content decreased in the last part of the harvest season. There were large differences in the content of soluble solids, acid and anthocyanin between years, which to some extend could be related to the weather in the 3 years with low concentrations in the cold and rainy year. The maximum soluble solid content varied from 19% to 29% within the 3 years. There were no clear tendencies in the development of aroma components during the harvest season. The four important aroma components benzaldehyde, benzyl alcohol, eugenol and vanillin showed differences from year to year and there was a tendency to low concentrations in the cold and rainy year.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::47dbcc1bab0b19196a2912a4a61fc86d https://doi.org/10.1007/s00217-002-0641-8 Zobrazit plný text záznamu Full text from SpringerLink