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dc.creatorRadović, Mirjana
dc.creatorMilatović, Dragan
dc.creatorTešić, Živoslav Lj.
dc.creatorTosti, Tomislav
dc.creatorGašić, Uroš M.
dc.creatorDojčinović, Biljana P.
dc.creatorDabić-Zagorac, Dragana
dc.date.accessioned2020-07-30T11:12:27Z
dc.date.available2020-07-30T11:12:27Z
dc.date.issued2020
dc.identifier.issn0889-1575
dc.identifier.urihttp://cherry.chem.bg.ac.rs/handle/123456789/4009
dc.description.abstractThis paper presents the chemical composition of the fruits of three European plum cultivars (‘Cacanska Rana’, ‘Cacanska Lepotica’, and ‘Cacanska Najbolja’) grafted on four rootstocks (Myrobalan, ‘Pixy’, ‘Fereley’, and ‘St. Julien A’). The rootstock/cultivar combinations significantly influenced the content of most of the phenolic compounds in the plum skin and flesh. The total anthocyanin content in the skin ranged from 1.87 to 7.33 mg cyanidin-3-glucoside g−1 fresh weight. The major phenolic compound in the skin was rutin, which ranged from 95 to 238 mg kg−1, while in the flesh, cinnamic acid and catechin were dominant. The total sugar content in the fruit ranged from 66.2–147 mg g−1. The highest glucose and fructose contents were in ‘Cacanska Lepotica’, then in ‘Cacanska Najbolja’, and the lowest were in ‘Cacanska Rana’ cultivar. The highest contents of glucose and sucrose were found in fruits from trees grafted on Myrobalan rootstock, and the lowest in fruits from trees grafted on ‘St. Julien A’ rootstock. The rootstocks significantly influenced the potassium, calcium, and copper contents in the plum fruit. The results of this study demonstrate the significant effect of rootstocks on the phenolic and sugar profiles, and on the mineral content of the plum fruits.
dc.publisherElsevier
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200116/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200168/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200288/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200007/RS//
dc.rightsrestrictedAccess
dc.sourceJournal of Food Composition and Analysis
dc.subjectFood analysis
dc.subjectFood composition
dc.subjectFruit flesh
dc.subjectFruit skin
dc.subjectMinerals
dc.subjectPhenolic compounds
dc.subjectSugars
dc.subjectPrunus domestica L.
dc.titleInfluence of rootstocks on the chemical composition of the fruits of plum cultivars
dc.typearticle
dc.rights.licenseARR
dcterms.abstractДабић-Загорац, Драгана; Милатовић, Драган; Тости, Томислав; Радовић, Мирјана; Тешић, Живослав Љ.; Гашић, Урош; Дојчиновић, Биљана П.;
dc.citation.volume92
dc.citation.spage103480
dc.identifier.wos000554847700019
dc.identifier.doi10.1016/j.jfca.2020.103480
dc.citation.rankM21~
dc.description.otherSupplementary material: [http://cherry.chem.bg.ac.rs/handle/123456789/4022]
dc.type.versionpublishedVersion
dc.identifier.scopus2-s2.0-85085966963


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