The changes of biochemical constituents along fruit ripening

The changes of biochemical constituents along fruit ripening

Marco Antonelli – Istituto Sperimentale per la Frutticoltura, Rome-IT
Antonio Raffo – Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Rome-IT
Flavio Paoletti – Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione, Rome-IT

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Abstract

Seabuckthorn berry maturation was monitored in central Italy in order to assess the best picking time in relation to the use of the berry. Three German cultivars showing a good adaptation to warmer climate: Askola, Leikora and Hergo, were employed. Fruit samples from mature trees were collected at 1 or 2 week interval from mid May to the end of September both for physical measurements (dimension, weight, detachment force) and biochemical analyses.

Fruits resulted palatable for a very long period (5 to 6 weeks), centered around the first half of August, with some shifts according to the varieties, being cv. Hergo the latest. During this period fruit weight increased, soluble solids content showed little variation, while vitamin C and quercetin decreased noticeably.

The compositional profile of flavonols was examined: the main compound of this fraction were isorhamnetin (by far the most abundant), quercetin, kaempferol and myricetin. Also sugar composition and carotenoid composition were examined.