Some Fruit Characteristics of Selected Cornelian Cherries (Cornus mas L.) from Montenegro

Jaćimović, V.; Božović, Ð.; Erċışlı, Sezai; Ognjanov, V.; Bosančić, Borut

doi:10.1007/s10341-015-0238-6

Cited by 19 publications

(17 citation statements)

References 21 publications

(41 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to the presented research, the total amount of ash ranged from 0.89% (Lukyanovskiy) to 1.16% (Bačka). A smaller amount of mineral substances ranging from 0.61 to 0.81% had genotypes of the Cornelian cherry fruits from Turkey studied by Sengul et al [42] and in accordance with our results, Cornelian cherry genotypes from Montenegro had mineral substances content from 0.65 to 1.59% [9] and from Serbia 0.53-1.23% [36].…”

Section: Biochemical Characteristicssupporting

confidence: 93%

“…The lowest amount of pectin was in the fruits of the Era selection 2.76%, and the highest in the fruits of the Bačka selection 4.43%. Lower results than ours on the content of pectic substances in Cornelian cherry fruit, from 0.37 to 2.47%, were presented by Maghradze et al [43]; Bijelić et al [36]; Jaćimović et al [9], which can be explained by the high dependence of this parameter on the environmental factors. In years when the air temperature is high during ripening, and the amount of precipitation is low, an increased content of pectic substances in the fruit can be expected [9].…”

Section: Biochemical Characteristicscontrasting

confidence: 64%

“…Lower results than ours on the content of pectic substances in Cornelian cherry fruit, from 0.37 to 2.47%, were presented by Maghradze et al [43]; Bijelić et al [36]; Jaćimović et al [9], which can be explained by the high dependence of this parameter on the environmental factors. In years when the air temperature is high during ripening, and the amount of precipitation is low, an increased content of pectic substances in the fruit can be expected [9]. Pectins have the property that in the presence of sugars and acids are transformed into a gelatinous mass called jelly, which is especially used in the fruit processing industry [51].…”

Section: Biochemical Characteristicscontrasting

confidence: 64%

“…It grows mostly on the dry, sunny and rocky sides of light deciduous oak forests, together with other shrubs and bushes. Although cornelian cherry has long been known and used as a food and medicine [8], until recently, it belonged to the group of less known fruit species [9].…”

Section: Introductionmentioning

confidence: 99%

“…Ripe cornelian cherry fruits are eaten fresh, frozen, dried or processed into jam, marmalade, slatko (fruit preserve is sugar syrup), composte, fruit juice, syrup, yogurt, wine, liqueur, and brandy, while green fruits are marinated in a saline solution similar to olives [13,14]. Cornelian cherry fruits are rich in essential minerals, vitamins, sugars, acids, tannins, pectins, anthocyanin's, phenolic compounds and other substances, which puts it in line with other more widely used fruit species [9,11,15,16]. Almost all the organs of cornelian cherry are used in traditional medicine to treat diarrhoea, cholera, fever, malaria, kidney stones, urinary tract infections, bleeding, and overheating [17,18].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Sustainable Cornelian Cherry Production in Montenegro: Importance of Local Genetic Resources

et al. 2020

Self Cite

View full text Add to dashboard Cite

Cornelian cherries has been grown Balkan peninsula no apparent disease and pest problems for centuries. The most important pomological and technological properties of cornelian cherry genetic resources (eleven local and introduced varieties and selections) in Gornje Polimlje, Montenegro were studied in four–year periods. Fruit weight, stone weight, and mesocarp/stone ratio shows great variation and varied between 1.89 to 6.16 g, 0.32 to 0.64 g and between 76.66 and 90.59%, respectively. Genotypes significantly differed each other in terms of yield determined as per trunk cross section area (TCSA). For better visualization of the agronomical traits important to the yield, i.e., yield per TCSA and fruit weight data is presented in combination as measured in the years of study. The best promising genotypes are Vladimirskiy, Chisinau yellow, and Krupnoplodni NS, which had consistently higher yield and large fruits for sustainable fruit production. Dry matter, total sugars, reducing sugars, sucrose, total acidity, Ca–pectate, vitamin C, total anthocyanins, total polyphenols, and ash content of cornelian cherry cultivars and selections were found between 19.81–24.46%, 10.94–14.47%, 10.44–13.09%, 0.24–1.23%, 1.92–2.51%, 2.76–4.43%, 41.09–101.27 mg/100 g, 0–157.06 mg/100 g, 183.91–307.9 mg/100 g, and 0.89–1.16%, respectively. The amount of potassium, which predominates in percentage of minerals in the ash, ranged from 2888 to 3574 mg/kg. The extensiveness of the study leads, therefore, to several clear conclusions and recommendations. Consistently, the best balance of biochemical elements in combination with good yield and fruit size measurements is found in selection Krupnoplodi NS. If consider fruit size and yield efficiency are priority, Vladimirskiy, Chisinau yellow, Kosten 3, and Krupnoplodni NS have clear advantage over the other genotypes. The study highlights the importance of local cornelian cherry selections for sustainable cornelian cherry production in Montenegro.

show abstract

Section: Biochemical Characteristicssupporting

confidence: 93%

Section: Biochemical Characteristicscontrasting

confidence: 64%

Section: Biochemical Characteristicscontrasting

confidence: 64%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Sustainable Cornelian Cherry Production in Montenegro: Importance of Local Genetic Resources

et al. 2020

Self Cite

View full text Add to dashboard Cite

show abstract

Physico‐chemical characterization of Cornus kousa Burg. fruit: determining optimal maturity for fresh consumption

et al. 2020

View full text Add to dashboard Cite

BACKGROUND: Japanese dogwood (Cornus kousa Burg.) is a popular ornamental plant which develops edible compound fruit utilized in traditional Asian medicine. Previous compositional studies have focused on a small fraction of secondary metabolites at a single maturity stage. In order to address the question of optimal ripeness of Japanese dogwood fruit for consumption the study provides a comprehensive insight into its primary and secondary metabolic profile. RESULTS: The aim of the study was to investigate biochemical composition and morphological traits of Japanese dogwood (Cornus kousa Burg.) fruit at four maturity stages: GF, green fruit; BF, fruit with a defined red blush; RF, ripe fruit; OF, over-ripe fruit. Fruit was characterized by a nearly spherical shape, decreased water content in later stages of ripeness and highest a* values at RF and OF stages. Total sugars increased significantly from GF to OF stage and total organic acids and vitamin C decreased with maturation. Japanese dogwood fruit was characterized by four major phenolic groups: anthocyanins (three), flavonols (eight) hydroxycinnamic acids (three) and flavonoids (one) as well as by four lipophilic antioxidants: tocopherols (two), xanthophylls (five), carotenes (two) and chlorophylls (two). The progression of fruit ripening caused faster accumulation of individual phenolic compounds and lipophilic antioxidants which resulted in significantly higher total phenolic content at the RF and OF stages. CONCLUSION: Japanese dogwood fruit is a rich alternative source of ascorbic acid, ⊍-tocopherol, flavonols and anthocyanins and should be consumed fresh at fully developed red colour of compound berries when their composition is optimal.

show abstract

Changes in the Phenolic, Melatonin, Sugar Contents and Antioxidant Capacity, Depending on Ripening Stage in Different Cornelian Cherry (Cornus mas L.) Fruits

Uğur,

Zengin,

Ernim

et al. 2024

ChemistrySelect

View full text Add to dashboard Cite

Cornelian cherry (CC) is a source of bioactive compounds such as phenolics, melatonin and, vitamin C and used as traditional food and in folk medicine. In this study, we analyzed and compared the variation of some bioactive compounds and antioxidant capacity in CC fruits depending on ripening and genotype. CC fruit was sampled at different ripening times (unripe, semi‐ripe and ripe) and the contents of sugars, vitamin C, melatonin and phenolic compounds were analysed by ultra‐fast liquid chromatography (UFLC‐PDA). The results showed that the fruits at the unripe samples had a significantly higher chemical components and antioxidant capacity. Chlorogenic acid, catechin, gallic acid and rutin were the four major phenolic compounds identified in all genotypes. Melatonin concentration of unripe fruits was found to be high in all genotypes (ranged from 1664.78–114.60 ng/mL) and a decrease was detected in ripe fruits. Significant increases in vitamin C and individual sugar contents (glucose and fructose) occurred with advancing maturity. The highest vitamin C concentration was determined as 77.38 mg/100 g during the full ripening period. Antioxidant capacity results determined by both methods showed a decreasing tendency with the ripening of the fruits. Concerning antioxidant activity, DPPH and ABTS scavenging activity were maximal at unripe in all CC genotpes. During the development and maturity periods of fruits, important physiological and biochemical changes occured that affect antioxidant capacity, nutritional and chemical composition.

show abstract

Some Fruit Characteristics of Selected Cornelian Cherries (Cornus mas L.) from Montenegro

Cited by 19 publications

References 21 publications

Sustainable Cornelian Cherry Production in Montenegro: Importance of Local Genetic Resources

Sustainable Cornelian Cherry Production in Montenegro: Importance of Local Genetic Resources

Physico‐chemical characterization of Cornus kousa Burg. fruit: determining optimal maturity for fresh consumption

Changes in the Phenolic, Melatonin, Sugar Contents and Antioxidant Capacity, Depending on Ripening Stage in Different Cornelian Cherry (Cornus mas L.) Fruits

Contact Info

Product

Resources

About