Comparison of colour properties of crossbred elderberry genotypes
Elderberry (Sambucus nigra L.) is a good source of anthocyanins, therefore, a preferred source of natural food colourant in the food industry to adjust food colour. Today, the growers have a strong intention to cultivate elderberries with high pigment and water-soluble solid content which are the va...
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
University of Szeged
Szeged
2023
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
29 |
| Kulcsszavak: | Növénybiológia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/82467 |
| Tartalmi kivonat: | Elderberry (Sambucus nigra L.) is a good source of anthocyanins, therefore, a preferred source of natural food colourant in the food industry to adjust food colour. Today, the growers have a strong intention to cultivate elderberries with high pigment and water-soluble solid content which are the value-determining properties. In this study four different crossbred genotypes (Haschberg×Samocco, Haschberg×Wild, Haschberg×Sampo, Sampo×Wild) were examined in two ripening stages from the aspects of colour properties. HSc genotypes had the highest total anthocyanin concentration above 800 mg CGE/100 g in both ripening stages. The lowest pigment values were measured in SW elderberry samples furthermore the ripening had significant (p<0.05) effect on this hybrid because ca 33% more total anthocyanin was found in the ripening stage 2. Finally, crossbred elderberry genotypes can have better colour properties than the elderberry varieties alone, but the ripening process can influence the measured parameters. Furthermore, it is necessary to examine the samples of the following vintages also to establish more comprehensive conclusions. |
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| Terjedelem/Fizikai jellemzők: | 325-328 |
| ISBN: | 978-963-306-963-9 |