Evaluation of biochemical and tasting parameters of Prunus cerasus L. fruits

Authors

Keywords:

sour cherry fruits, varieties of sour cherry, anthocyanins, phenolic acids, flavonols, tasting evaluation
Supporting Agencies
The authors thank to A. A. Taranov, director of the Institute for Fruit Growing; to I. G. Palubiatka, senior researcher at the department of fruit crop selection, and also to the director of the Agro-Garden Rassvet V. P. Zhelengovsky and employee at the enterprise E. G. Roy for their technical assistance. Researches were supported by Belarusian-Serbian scientific and technical project B18SRBG-010 «Phenolic compounds and antioxidant activity of fruits of cherry and cherries of the Serbian and Belarusian selection» (No. SR 20180998 of  28.06.2018).

Abstract

Data on the effect of the content of phenolic compounds, including anthocyanins, phenolic acids and flavonols on the organoleptic parameters of fruits of 9 varieties of sour cherry (Prunus cerasus L.) are presented in this article. The total phenolic content varied from 72.52 to 180.61 mg of gallic acid per 100 g of fresh weight (FW) fruit. The total anthocyanins content varied from 32.69 to 259.45 mg of cyanidin-3-O-rutinoside, the total phenolic acids content varied from 48.45 to 75.20 mg of caffeic acid and the total flavonols content varied from 8.53 to 21.46 mg of quercetin per 100 g of FW fruit. The anthocyanins and sugars content of significantly affect in the tasting parameters of sour cherry fruits.

Author Biographies

  • Natallia Y. Kolbas, Brest State A. S. Pushkin University, 21 Kasmanaŭtaŭ Boulevard, Brest 224016, Belarus

    PhD (biology), docent; head of the department of chemistry, faculty of biology

  • Aliaksandr P. Kolbas, Brest State A. S. Pushkin University, 21 Kasmanaŭtaŭ Boulevard, Brest 224016, Belarus

    PhD (biology), docent; chief of the Ecology Center

  • Andrei S. Domas, Brest State A. S. Pushkin University, 21 Kasmanaŭtaŭ Boulevard, Brest 224016, Belarus

    PhD (agricultural sciences), docent; dean of the faculty of biology

  • Dejan Prvulović, University of Novi Sad, 8 Dositeja Obradovića Square, Novi Sad 21000, Serbia

    PhD (biochemistry); associate professor at the department of field and vegetable crops, faculty of agriculture

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Published

2020-09-12

Issue

No. 2 (2020): Journal of the Belarusian State University. Biology

Section

Biochemistry

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How to Cite

Kolbas, N. Y. ., Kolbas, A. P. ., Domas, A. S. ., & Prvulović, D. . (2020). Evaluation of biochemical and tasting parameters of Prunus cerasus L. fruits. Experimental Biology and Biotechnology, 2, 49-57. https://doi.org/10.33581/2521-1722-2020-2-49-57