Abstract
Some important fruit characteristics of twelve promising cornelian cherry selections from Montenegro were presented. Average fruit mass and flesh ratio of promising selections ranged from 1.90 g (BA-13) to 4.40 g (BR-135) and 83.16 % (BA-13) to 88.63 % (BR-135). External fruit color was dark red in the majority of selections but there were also selections with a red and yellow color. The selections had a total dry matter content between 18.83 % (BP-07) and 27.73 % (BP-54); total acid content between 1.65 % (BP-38) and 3.54 % (BP-07); total sugar content between 10.42 % (PL-99) and 17.52 % (BR-135), reducing sugar content between 8.73 % (BP-21) and 15.78 % (BR-135); sucrose content between 0.29 % (BP-38) and 3.51 % (BA-13); ash content between 0.65 % (BP-07) and 1.59 % (ŽB-143); Ca-pectate content between 1.03 % (BA-13) and 2.47 % (BP-51) and vitamin C content between 52 mg/100 g (BP-07) and 103 mg/100 g (ŽB-143). The results showed that a particularly high content of pectin and vitamin C of the selections make them suitable for table use and various forms of processing. The selection BR-135 was found to be the most promising overall for the best fruit mass and chemical composition characteristics, except its vitamin C content.
Zusammenfassung
Von zwölf vielversprechenden Selektionen der Kornelkirsche aus Montenegro werden einige wichtige Fruchteigenschaften vorgestellt. Das durchschnittliche Fruchtgewicht und der Fruchtfleischanteil der Selektionen reichten von 1,90 g (BA-13) bis zu 4,40 g (BR-135) und 83,16 % (BA-13) bis zu 88,63 % (BR-135). Bei der Mehrheit der Selektionen war die Fruchtschale dunkelrot, aber es gab auch Selektionen mit roter oder gelber Farbe. Die Früchte der Selektionen hatten einen Trockenmassegehalt von 18,83 % (BP-07) und 27,73 % (BP-54), einen Gesamtsäuregehalt zwischen 1,65 % (BP-38) und 3,54 % (BP-07), einen Gesamtzuckergehalt zwischen 10,42 % (PL-99) und 17,52 % (BR-135), einen Gehalt an reduzierenden Zuckern zwischen 8,73 % (BP-21) und 15,78 % (BR-135), einen Saccharosegehalt zwischen 0,29 % (BP-38) und 3,51 % (BA-13), Aschegehalt zwischen 0,65 % (BP-07) und 1,59 % (ŽB-143), Ca-Pektat-Gehalt zwischen 1,03 % (BA-13) und 2,47 % (BP-51) sowie einen Vitamin C-Gehalt zwischen 52 mg/100 g (BP-07) und 103 mg/100 g (ŽB-143). Die Ergebnisse zeigten, dass die Selektionen besonders aufgrund ihres hohen Pektin- und Vitamin C-Gehaltes für den Frischverzehr und für zahlreiche Verarbeitungsprodukte geeignet sind. Insgesamt am vielversprechendsten in Bezug auf Fruchtgewicht und der chemischen Zusammensetzung der Fruchtinhaltsstoffe mit Ausnahme des Vitamin C-Gehaltes zeigte sich die Selektion BR 135.
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Acknowledgements
We would like to express our gratefulness to the Ministry of Science of Montenegro that recognized the importance of Cornelian cherry as a fruit species so that projects 05-1/3-423 and 01-549 had been financed. We express deep gratitude to Dr Lj. Krgović for giving iniciative in studying this challenging theme.
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Jaćimović, V., Božović, D., Ercisli, S. et al. Some Fruit Characteristics of Selected Cornelian Cherries (Cornus mas L.) from Montenegro. Erwerbs-Obstbau 57, 119–124 (2015). https://doi.org/10.1007/s10341-015-0238-6
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DOI: https://doi.org/10.1007/s10341-015-0238-6