最佳成熟度的黑莓是否含有最高水平的代谢物？

Do optimally ripe blackberries contain the highest levels of metabolites?

机构信息

Biotechnical Faculty, Department of Agronomy, University of Ljubljana, Chair for Fruit, Vine and Vegetable Growing, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.

Agricultural Institute of Slovenia, Hacquetova ulica 17, SI-1000 Ljubljana, Slovenia.

出版信息

Food Chem. 2017 Jan 15;215:41-9. doi: 10.1016/j.foodchem.2016.07.144. Epub 2016 Jul 27.

DOI:10.1016/j.foodchem.2016.07.144

PMID:27542448

Abstract

Five blackberry cultivars were selected for the study ('Chester Thornless', 'Cacanska Bestrna', 'Loch Ness', 'Smoothstem' and 'Thornfree') and harvested at three different maturity stages (under-, optimal- and over-ripe). Optimally ripe and over-ripe blackberries contained significantly higher levels of total sugars compared to under-ripe fruit. 'Loch Ness' cultivar was characterized by 2.2-2.6-fold higher levels of total sugars than other cultivars and consequently, the highest sugar/acids ratio. 'Chester Thornless' stands out as the cultivar with the highest level of vitamin C in under-ripe (125.87mgkg(-1)) and optimally mature fruit (127.66mgkg(-1)). Maturity stage significantly affected the accumulation of phenolic compounds. The content of total anthocyanins increased for 43% at optimal maturity stage and cinnamic acid derivatives for 57% compared to under-ripe fruit. Over-ripe blackberries were distinguished by the highest content of total phenolics (1251-2115mg GAE kg(-1) FW) and greatest FRAP values (25.9-43.2mM TE kg(-1) FW).

摘要

选择了五个黑莓品种进行研究（“Chester Thornless”、“Cacanska Bestrna”、“Loch Ness”、“Smoothstem”和“Thornfree”），并在三个不同的成熟阶段（未成熟、最佳成熟和过熟）进行了收获。与未成熟的果实相比，最佳成熟和过熟的黑莓含有明显更高水平的总糖。“Loch Ness”品种的总糖含量比其他品种高 2.2-2.6 倍，因此糖/酸比最高。“Chester Thornless”在未成熟（125.87mgkg(-1))和最佳成熟果实（127.66mgkg(-1))中表现出最高的维生素 C 水平。成熟阶段显著影响酚类化合物的积累。与未成熟的果实相比，总花青素的含量在最佳成熟阶段增加了 43%，肉桂酸衍生物增加了 57%。与未成熟的果实相比，过熟的黑莓总酚（1251-2115mg GAE kg(-1)FW）和 FRAP 值（25.9-43.2mM TE kg(-1)FW）最高。