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Physico‐chemical characterization of Cornus kousa Burg. fruit: determining optimal maturity for fresh consumption
Author(s) -
Schmitzer Valentina,
Sircelj Helena,
Stampar Franci,
Slatnar Ana
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10689
Subject(s) - ripeness , flavonols , ripening , food science , ascorbic acid , chemistry , botany , carotenoid , vitamin c , composition (language) , horticulture , anthocyanin , lycopene , polyphenol , biology , antioxidant , biochemistry , linguistics , philosophy
BACKGROUND Japanese dogwood ( Cornus kousa Burg.) is a popular ornamental plant which develops edible compound fruit utilized in traditional Asian medicine. Previous compositional studies have focused on a small fraction of secondary metabolites at a single maturity stage. In order to address the question of optimal ripeness of Japanese dogwood fruit for consumption the study provides a comprehensive insight into its primary and secondary metabolic profile. RESULTS The aim of the study was to investigate biochemical composition and morphological traits of Japanese dogwood ( Cornus kousa Burg.) fruit at four maturity stages: GF, green fruit; BF, fruit with a defined red blush; RF, ripe fruit; OF, over‐ripe fruit. Fruit was characterized by a nearly spherical shape, decreased water content in later stages of ripeness and highest a * values at RF and OF stages. Total sugars increased significantly from GF to OF stage and total organic acids and vitamin C decreased with maturation. Japanese dogwood fruit was characterized by four major phenolic groups: anthocyanins (three), flavonols (eight) hydroxycinnamic acids (three) and flavonoids (one) as well as by four lipophilic antioxidants: tocopherols (two), xanthophylls (five), carotenes (two) and chlorophylls (two). The progression of fruit ripening caused faster accumulation of individual phenolic compounds and lipophilic antioxidants which resulted in significantly higher total phenolic content at the RF and OF stages. CONCLUSION Japanese dogwood fruit is a rich alternative source of ascorbic acid, α‐tocopherol, flavonols and anthocyanins and should be consumed fresh at fully developed red colour of compound berries when their composition is optimal. © 2020 Society of Chemical Industry