Changes of anthocyanins content in 21 clones of Lonicera kamtschatica (Sevast.) Pojark fruit during freezing and their relation to other chemical constituents
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F12%3A43869405" target="_blank" >RIV/70883521:28110/12:43869405 - isvavai.cz</a>
Alternative codes found
RIV/70883521:28610/12:43869405
Result on the web
<a href="http://dx.doi.org/10.3390/molecules17010061" target="_blank" >http://dx.doi.org/10.3390/molecules17010061</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/molecules17010061" target="_blank" >10.3390/molecules17010061</a>
Alternative languages
Result language
angličtina
Original language name
Changes of anthocyanins content in 21 clones of Lonicera kamtschatica (Sevast.) Pojark fruit during freezing and their relation to other chemical constituents
Original language description
The aim of study was to determine changes in anthocyanins level in selected Klčov´s clones of Lonicera kamtschatica (Sevast.) Pojark during freezing at -18°C for 6 month and found out relationship between anthocyanins and dry mater, sugar, organic acidsand vitamin C content by cluster analysis. The results of our experiment show that there were no statistical significant changes in anthocyanins during storage by freezing. 21 clones of Lonicera kamtschatica can be set up into 3 clusters, the first withthe highest level of anthocyanins and organic acids (LKL-5, LKL-7, LKL-15, LKL-19, LKL-21, LKL-31, LKL-48, LKL-58, LKL-96, LKL-102 and LKL-103), the second with low anthocyanin and organic acids levels accompanied with high ascorbic acid and sugar accumulation (LKL-3, LKL-16,LKL-54), for the third cluster was typical balanced content between anthocyanins and dry mater content and high content of ascorbic acid with organic acids (LKL-2, LKL-16, LKL-14, LKL-18, LKL-20, LKL-33, LKL-35, LKL-
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
7th International Conference on Chemical Reactions in Foods
ISBN
978-80-7080-836-8
ISSN
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e-ISSN
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Number of pages
1
Pages from-to
247
Publisher name
Vydavatelství VŠCHT Praha
Place of publication
Praha
Event location
Praha
Event date
Nov 14, 2012
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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