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-1 . Quercetin decreased whereas kaempherol increased during maturation. Among three studied cultivars, the decrease in quercetin was significant (from 0.028 to 0.014 g kg -1 ) in ‘Otradnaja’, where as the increase (from 0.012 to 0.016 g kg -1 ) in kaempherol was significant in the others two, ‘Prozratnaja’ and ‘Gibrid Pertjik’.

Changes in the contents of kaempherol, quercetin and L-ascorbic acid in sea buckthorn berries during maturation