Role of maturity stages on phenolic compounds and organic acids contents in red currant fruits

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dc.authorid0000-0002-4553-7069
dc.authorid0000-0003-0249-6065
dc.authorid0000-0002-9375-7365
dc.authorid0000-0003-4794-2655
dc.contributor.authorBerk, Selma
dc.contributor.authorGündoğdu, Müttalip
dc.contributor.authorTuna, Selma
dc.contributor.authorTaş, Akgül
dc.date.accessioned2021-06-23T19:54:11Z
dc.date.available2021-06-23T19:54:11Z
dc.date.issued2020
dc.departmentBAİBÜ, Mudurnu Süreyya Astarcı Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümüen_US
dc.description.abstractThe aim of this research was to determine the changes in the organic acids and phenolic compounds in fruits of red currant due to maturity. It was harvested two cultivars (Red Lake and Rovada cv.) during four different maturity stages (green color, veraison, pink color, and red color) in red currant orchard in Bolu province. In red currant fruits 12 phenolic compounds (gallic acid, protocatechuic acid, catechin, chlorogenic acid, vanillic acid, syringic acid, p-coumaric acid, ferulic acid, o-coumaric, rutin, phloridzin, and quercetin), 6 organic acids (malic, succinic, citric, fumaric, tartaric, and oxalic acid), and vitamin C were determined depending on maturity. All ripening times were found to be rich in catechin and rutin. It was determined that the contents of vanillic acid, ferulic acid, routine, phloridzin, and quercetin increased with maturation. In the study, the highest organic acids contents were determined at green stages. The content of vitamin C varied depending on the ripening. The results suggest that red currant fruits were richest in organic acids and phenolic compounds in red maturity period.en_US
dc.identifier.doi10.1080/15538362.2020.1774476
dc.identifier.endpageS1071en_US
dc.identifier.issn1553-8362
dc.identifier.issn1553-8621
dc.identifier.scopus2-s2.0-85087073522en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpageS1054en_US
dc.identifier.urihttps://doi.org/10.1080/15538362.2020.1774476
dc.identifier.urihttps://hdl.handle.net/20.500.12491/10450
dc.identifier.volume20en_US
dc.identifier.wosWOS:000544411500001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorBerk, Selma
dc.institutionauthorGündoğdu, Müttalip
dc.institutionauthorTuna, Selma
dc.institutionauthorTaş, Akgül
dc.language.isoenen_US
dc.publisherTaylor & Francis Incen_US
dc.relation.ispartofInternational Journal Of Fruit Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectRed Curranten_US
dc.subjectMaturationen_US
dc.subjectPhenolicsen_US
dc.subjectOrganic Aciden_US
dc.titleRole of maturity stages on phenolic compounds and organic acids contents in red currant fruitsen_US
dc.typeArticleen_US

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