The quality characteristics of aronia by cultivation region

Abstract

The aim of the present study was to investigate the quality characteristics of the aronia cultivar ‘Viking’ as affected by cultivation region. Aronia cultivated in 5 different regions (Danyang, Geochang, Gangjin, Gochang, and Ganghwa) was collected. pH, total acid, soluble solid, redness, total anthocyanin, total polyphenol, tannin, and organic acids were analyzed. Correlation analysis was also performed to determine the relationship between the quality characteristics of aronia and meteorological factors in each cultivation region. All variable assessed differed significantly among samples. pH ranged between 3.86-4.06. The highest pH was recorded in aronia cultivated in Gochang. Aronia grown in Ganghwa had the highest total acid, soluble solid, and total anthocyanin content and the highest redness. Malic acid, tartaric acid, and citric acid were detected in all aronia samples, with malic acid being the predominant organic acid in the aronia cultivars. Correlation analysis revealed pH and soluble solid content to have significant positive correlations with sunshine duration. However, redness showed a significant negative correlation with precipitation. Therefore, it can be confirmed that cultivation region play an important role in determining the quality characteristics of aronia ‘Viking’ from the results of this study.

Effects of different cultivated regions on bioactive compound content and antioxidant activity of aronia (Aronia melanocarpa)

“…Aronia is composed of various polyphenolic compounds such as phenolic acid and quercetin derivatives (Oszmianski and Wojdylo, 2005), and in particular, polyphenols are known to be associated with antioxidant activity (Bolling et al, 2015). The polyphenolic compounds contained in aronia differ based on the variety, origin, plantation, harvest time, etc., and the content is considered to be different depending on the pretreatment process such as extraction solvent, time and method of the lyophilized powder sample (Jeon et al, 2018;Takashi, 1983).…”

“…This is similar to the results of previous researches (Hwang and Thi, 2018;Jakobek et al, 2012;Slimestad et al, 2012). The content of anthocyanin in aronia is thought to be influenced by the country of origin, variety, soil environment and timing (Jeon et al, 2018). Anthocyanins in fruits are reported to promote biosynthesis due to the effects of mineral quality, temperature, and moisture (Liu et al, 2013;Ubi et al, 2006).…”