Role of Maturity Stages on Phenolic Compounds and Organic Acids Contents in Red Currant Fruits

Figures & data

Figure 1. The distribution of the total monthly rainfall during the year in Mudurnu district (means of 2017 and 2018 years)

Figure 2. The average monthly temperature distribution during the year in Mudurnu district (means of 2017 and 2018 years)

Table 1. Gallic acid, protocatechuic acid, catechin, chlorogenic acid, vanillic acid, and syringic acid levels of red currant fruits (Red Lake) harvested at four maturity stages (mg 100 g⁻¹)

Cultivar	Maturity Stages	Gallic acid	Protocatechuic acid	Catechin	Chlorogenic acid	Vanillic acid	Syringic acid
Red Lake	Green	1.040 ± 0.028 a*	0.435 ± 0.035 a	7.860 ± 0.084 d	3.205 ± 0.063 a	2.305 ± 0.063 c	0.680 ± 0.070 a
	Veraison	0.930 ± 0.014 b	0.345 ± 0.007 ab	8.560 ± 0.311 c	2.980 ± 0.042 b	2.755 ± 0.035 b	0.620 ± 0.028 ab
	Pink	0.885 ± 0.021 b	0.290 ± 0.014 b	11.330 ± 0.212 b	2.690 ± 0.056 c	2.900 ± 0.084 ab	0.530 ± 0.042 b
	Red	0.805 ± 0.007 c	0.360 ± 0.084 ab	13.275 ± 0.049 a	2.155 ± 0.007 d	2.985 ± 0.049 a	0.515 ± 0.049 b

*There are significant (P < 0.05) differences between values with different letters in the same column.

Table 2. Gallic acid, protocatechuic acid, catechin, chlorogenic acid, vanillic acid, and syringic acid levels of red currant fruits (Red Lake) harvested at four maturity stages (mg 100 g⁻¹)

Cultivar	Maturity Stages	Gallic acid	Protocatechuic acid	Catechin	Chlorogenic acid	Vanillic acid	Syringic acid
Rovada	Green	2.245 ± 0.134 a*	0.965 ± 0.021 a	5.275 ± 0.077 c	4.560 ± 0.424 a	2.470 ± 0.056 c	0.870 ± 0.028 a
	Veraison	1.875 ± 0.063 b	0.750 ± 0.056 b	5.340 ± 0.070 c	3.595 ± 0.091 b	3.175 ± 0.148 b	0.635 ± 0.035 b
	Pink	1.205 ± 0.007 c	0.690 ± 0.028 b	5.805 ± 0.106 b	2.940 ± 0.014 c	3.480 ± 0.056 a	0.535 ± 0.049 bc
	Red	1.275 ± 0.007 c	0.280 ± 0.000 c	8.945 ± 0.106 a	1.735 ± 0.035 d	3.640 ± 0.084 a	0.455 ± 0.035 c

*There are significant (P < 0.05) differences between values with different letters in the same column.

Table 3. P-Coumaric acid, ferulic acid, o-Coumaric, rutin, phloridzin, and quercetin levels of red currant fruits (Red Lake) harvested at four maturity stages (mg 100 g⁻¹)

Cultivar	Maturity Stages	p-Coumaric acid	Ferulic acid	o-Coumaric acid	Rutin	Phloridzin	Quercetin
Red Lake	Green	0.790 ± 0.014 a*	0.705 ± 0.021 c	0.075 ± 0.007 a	5.215 ± 0.134 d	0.460 ± 0.042 b	0.260 ± 0.028 c
	Veraison	0.600 ± 0.000 b	0.965 ± 0.007 b	0.060 ± 0.000 ab	8.330 ± 0.113 c	0.490 ± 0.028 b	0.300 ± 0.014 bc
	Pink	0.575 ± 0.007 b	1.065 ± 0.035 b	0.055 ± 0.007 b	8.710 ± 0.085 b	0.555 ± 0.050 b	0.375 ± 0.021 b
	Red	0.520 ± 0.014 c	1.395 ± 0.148 a	0.055 ± 0.007 b	9.930 ± 0.057 a	0.725 ± 0.050 a	0.630 ± 0.057 a

*There are significant (P < 0.05) differences between values with different letters in the same column.

Table 4. P-Coumaric acid, ferulic acid, o-Coumaric, rutin, phloridzin, and quercetin levels of red currant fruits (Red Lake) harvested at four maturity stages (mg 100 g⁻¹)

Cultivar	Maturity Stages	p-Coumaric acid	Ferulic acid	o-Coumaric acid	Rutin	Phloridzin	Quercetin
Rovada	Green	0.835 ± 0.021 a*	0.925 ± 0.021 c	0.155 ± 0.007 a	4.715 ± 0.021 c	0.400 ± 0.014 b	0.160 ± 0.014 c
	Veraison	0.555 ± 0.035 b	0.755 ± 0.007 d	0.105 ± 0.007 b	6.440 ± 0.354 b	0.570 ± 0.028 a	0.225 ± 0.021 b
	Pink	0.520 ± 0.014 b	1.160 ± 0.000 b	0.095 ± 0.007 bc	7.000 ± 0.141 ab	0.570 ± 0.014 a	0.365 ± 0.035 a
	Red	0.515 ± 0.007 b	1.445 ± 0.035 a	0.080 ± 0.000 c	7.480 ± 0.410 a	0.610 ± 0.014 a	0.410 ± 0.014 a

*There are significant (P < 0.05) differences between values with different letters in the same column.

Table 5. Oxalic, citric, tartaric, malic, succinic, fumaric acid (g kg⁻¹), and ascorbic acid (mg 100 g⁻¹) levels of red currant fruits (Red Lake) harvested at four maturity stages

Cultivar	Maturity Stages	Oxalic acid	Citric acid	Tartaric acid	Malic acid	Succinic acid	Fumaric acid	Ascorbic acid (Vitamin C)
Red Lake	Green	3.160 ± 0.198 a*	32.285 ± 1.266 a	1.520 ± 0.113 a	10.565 ± 0.092 a	9.115 ± 0.841 a	0.675 ± 0.050 a	24.075 ± 0.233 d
	Veraison	1.425 ± 0.064 b	23.620 ± 0.410 b	1.235 ± 0.035 b	6.725 ± 0.120 b	4.780 ± 0.071 b	0.560 ± 0.057 ab	39.070 ± 0.453 a
	Pink	0.540 ± 0.014 c	23.225 ± 0.050 b	1.030 ± 0.071 c	5.780 ± 0.014 c	4.115 ± 0.021 b	0.445 ± 0.035 b	33.855 ± 0.148 b
	Red	0.400 ± 0.014 c	16.145 ± 0.106 c	0.745 ± 0.021 d	4.065 ± 0.078 d	3.645 ± 0.007 b	0.245 ± 0.007 c	30.160 ± 0.396 c

*There are significant (P < 0.05) differences between values with different letters in the same column.

Table 6. Oxalic, citric, tartaric, malic, succinic, fumaric acid (g kg⁻¹), and ascorbic acid (mg 100 g⁻¹) levels of red currant fruits (Red Lake) harvested at four maturity stages

Variety	Maturity Stages	Oxalic acid	Citric acid	Tartaric acid	Malic acid	Succinic acid	Fumaric acid	Ascorbic acid (Vitamin C)
Rovada	Green	2.600 ± 0.099 a*	39.245 ± 0.672 a	1.395 ± 0.064 a	9.385 ± 0.276 a	9.170 ± 0.141 a	0.555 ± 0.035 a	42.270 ± 3.069 b
	Veraison	1.565 ± 0.092 b	35.150 ± 0.099 b	1.060 ± 0.071 b	5.855 ± 0.177 b	5.485 ± 0.643 b	0.315 ± 0.021 b	50.895 ± 0.120 a
	Pink	1.095 ± 0.064 c	28.625 ± 0.205 c	0.825 ± 0.035 c	4.050 ± 0.071 c	3.565 ± 0.064 c	0.290 ± 0.014 b	38.990 ± 0.849 b
	Red	0.350 ± 0.014 d	20.195 ± 0.403 d	0.555 ± 0.007 d	3.675 ± 0.078 c	2.590 ± 0.085 d	0.175 ± 0.007 c	38.045 ± 0.799 b

*There are significant (P < 0.05) differences between values with different letters in the same column.

Figure 3. Correlation between different ripening periods and phenolic compounds distributions of Redlake fruits

Figure 4. Correlation between different ripening periods and phenolic compounds distributions of Rovada fruits

Figure 5. Correlation between different ripening periods and organic acid distributions of Redlake fruits

Figure 6. Correlation between different ripening periods and organic acid distributions of Rovada fruits