Influence of maturity stage on quality of Padus avium (Mill.) fruits

Krystyna Pogoń , Grażyna Jaworska , Aleksandra Skrzypczak


The quality of fresh Padus avium fruits from there maturity stages was analyzed. Conducted analysis included yield of fruit flesh and stone, physicochemical parameters, antioxidant properties and color. Fruit flesh yield and L-ascorbic acid content increased between first and second week of fruit harvest, and decreased in the following ripening period. The content of dry weight, extract, reducing sugars, total polyphenols, total flavonoids and acidity of fruits increased constantly with fruits maturation, while antioxidant activity after two-fold increase between first and second harvest remained constant between second and third harvest. Color parameters of fruits differed significantly between maturity stages, however color difference ΔE was at level indicating no visual difference for the spectator. For commercial use fruits from middle maturity are advised, since they are characterized by lowest share of stone and satisfactory antioxidant properties and acidity.
Author Krystyna Pogoń (FoFT / DoToFVaM)
Krystyna Pogoń,,
- Department of Technology of Fruits, Vegetables and Mushrooms
, Grażyna Jaworska (FoFT / DoToFVaM)
Grażyna Jaworska,,
- Department of Technology of Fruits, Vegetables and Mushrooms
, Aleksandra Skrzypczak (FoFT / DoToFVaM)
Aleksandra Skrzypczak,,
- Department of Technology of Fruits, Vegetables and Mushrooms
Publication size in sheets0.5
Book Staruch Ladislav, Sekretár Stanislav (eds.): Additives and Contaminants in Foodstuffs 2013. Zborník vedeckých prác, 2013, Slovenská chemická knižnica FChPT STU, ISBN 978-80-89597-12-3, 245 p.
Keywords in EnglishPadus avium, maturity stage, antioxidant activity, color
Internal identifierWTŻ/M/31/2013; WTŻ/3/41
Languageen angielski
Score (nominal)5
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