Effect of five different stages of ripening on chemical compounds in medlar (Mespilus germanica L.)

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dc.contributor.authorRop, Otakarcs
dc.contributor.authorSochor, Jiřícs
dc.contributor.authorJuříková, Tundecs
dc.contributor.authorZítka, Ondřejcs
dc.contributor.authorŠkutková, Helenacs
dc.contributor.authorMlček, Jiřícs
dc.contributor.authorSalaš, Petrcs
dc.contributor.authorKrška, Boriscs
dc.contributor.authorBabula, Petrcs
dc.contributor.authorAdam, Vojtěchcs
dc.contributor.authorKramářová, Danielacs
dc.contributor.authorBeklová, Miroslavacs
dc.contributor.authorProvazník, Ivocs
dc.contributor.authorKizek, Renécs
dc.coverage.issue1cs
dc.coverage.volume16cs
dc.date.accessioned2018-12-14T07:58:25Z
dc.date.available2018-12-14T07:58:25Z
dc.date.issued2010-12-28cs
dc.description.abstractStudy of changes of nutritional value of fruit during the process of ripening can help to estimate the optimal date for fruit harvesting to achieve the best quality for direct consumption and further utilization. The aim of this study was to monitor changes of chemical composition of medlar fruit (Mespilus germanica L.) depending on the five various ripening stages including 134, 144, 154, 164 and 174 days after full bloom (DAFB). Fruits were analyzed and ascorbic acid (AA) and total phenolic compounds content with respect to the total antioxidant activity were determined. In addition, selected micronutrients and macronutrients were monitored. Results of our experiment demonstrate that ascorbic acid, total phenolics compounds content and total antioxidant activity significantly decreased with the increasing time of ripeness. Decreasing tendency in potassium, calcium and magnesium contents during ripening stages was also determined. During the ripening period, content of all micronutrients as well as phosphorus and sodium was balanced with no statistically significant differences between monitored ripening stages that can be considered as a positive fact with respect to ideal consumption quality of fruit.en
dc.formattextcs
dc.format.extent74-91cs
dc.format.mimetypeapplication/pdfcs
dc.identifier.citationMOLECULES. 2010, vol. 16, issue 1, p. 74-91.en
dc.identifier.doi10.3390/molecules16010074cs
dc.identifier.issn1420-3049cs
dc.identifier.other50068cs
dc.identifier.urihttp://hdl.handle.net/11012/137232
dc.language.isoencs
dc.publisherMDPIcs
dc.relation.ispartofMOLECULEScs
dc.relation.urihttps://www.mdpi.com/1420-3049/16/1/74cs
dc.rightsCreative Commons Attribution 3.0 Unportedcs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/1420-3049/cs
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/cs
dc.subjectmedlaren
dc.subjectmineralsen
dc.subjectascorbic aciden
dc.subjectphenolicsen
dc.subjectantioxidant activityen
dc.subjectspectrometryen
dc.subjecthigh performance liquid chromatographyen
dc.subjectnutritionen
dc.titleEffect of five different stages of ripening on chemical compounds in medlar (Mespilus germanica L.)en
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen
sync.item.dbidVAV-50068en
sync.item.dbtypeVAVen
sync.item.insts2020.04.01 10:59:49en
sync.item.modts2020.04.01 05:48:49en
thesis.grantorVysoké učení technické v Brně. Fakulta elektrotechniky a komunikačních technologií. Ústav biomedicínského inženýrstvícs
thesis.grantorVysoké učení technické v Brně. Fakulta elektrotechniky a komunikačních technologií. Ústav mikroelektronikycs
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