Changes in Chemical Composition of Red and Black Currant Fruits and Leaves During Berry Ripening

References

• Allai, F.M., Z.R. Azad, K. Gul, B.N. Dar, A. Jabeen, and D. Majid. 2020. Black currant, In: pp. 271–293. In: G.A. Nayik and A. Gull (eds.). Antioxidants in fruits: Properties and health benefits. Springer Singapore. doi: 10.1007/978-981-15-7285-2_14.
   Google Scholar
• Aneta, W., O. Jan, M. Magdalena, and W. Joanna. 2013. Phenolic profile, antioxidant and antiproliferative activity of black and red currants (ribes spp.) from organic and conventional cultivation. Int. J. Food Sci. Tech. 48(4):715–726. doi: 10.1111/ijfs.12019.
   Web of Science ®Google Scholar
• Ban, Y., S. Kondo, B.E. Ubi, C. Honda, H. Bessho, and T. Moriguchi. 2009. UDP-sugar biosynthetic pathway: Contribution to cyanidin 3-galactoside biosynthesis in apple skin. Planta 230(5):871–881. doi: 10.1007/s00425-009-0993-4.
   PubMed Web of Science ®Google Scholar
• Belwal, T., A. Pandey, I.D. Bhatt, R.S. Rawal, and Z. Luo. 2019. Trends of polyphenolics and anthocyanins accumulation along ripening stages of wild edible fruits of Indian Himalayan region. Sci. Rep. 9(1):5894. doi: 10.1038/s41598-019-42270-2.
   PubMedGoogle Scholar
• Berk, S., M. Gundogdu, S. Tuna, and A. Tas. 2020. Role of maturity stages on phenolic compounds and organic acids contents in red currant fruits. Int. J. Fruit. Sci. 20(sup2):S1054–S1071. doi: 10.1080/15538362.2020.1774476.
   Google Scholar
• Ersoy, N., M. Kupe, M. Gundogdu, G. Ilhan, and S. Ercisli. 2018. Phytochemical and antioxidant diversity in fruits of currant (ribes spp.). Not. Bot. Horti. Agrobot. Cluj. Napoca. 46(2):381–387. doi: 10.15835/nbha46211103.
   Web of Science ®Google Scholar
• Gačnik, S., R. Veberič, M. Hudina, D. Koron, and M. Mikulič-Petkovšek. 2021. Salicylate treatment affects fruit quality and also alters the composition of metabolites in strawberries. Horticulturae 7(10):400. doi: 10.3390/horticulturae7100400.
   Web of Science ®Google Scholar
• Gao, L., S. Zhao, X. Lu, N. He, H. Zhu, J. Dou, W. Liu, and Y. Huang. 2018. Comparative transcriptome analysis reveals key genes potentially related to soluble sugar and organic acid accumulation in watermelon. PloS. One. 13(1):e0190096. doi: 10.1371/journal.pone.0190096.
   PubMed Web of Science ®Google Scholar
• Gavrilova, V., M. Kajdžanoska, V. Gjamovski, and M. Stefova. 2011. Separation, characterization and quantification of phenolic compounds in blueberries and red and black currants by HPLC−DAD−ESI-MS n. J. Agric. Food. Chem. 59(8):4009–4018. doi: 10.1021/jf104565y.
   PubMed Web of Science ®Google Scholar
• Hummer, K.E., and A. Dale. 2010. Horticulture of Ribes: Horticulture of Ribes. For. Pathol. 40(3–4):251–263. doi: 10.1111/j.1439-0329.2010.00657.x.
   Web of Science ®Google Scholar
• Karjalainen, R., M. Anttonen, N. Saviranta, D. Stewart, G.J. McDougall, H. Hilz, P. Mattila, and R. Törrönen. 2009. A review on bioactive compounds in black currants (ribes nigrum L.) and their potential health-promoting properties. Acta Hortic. 839(839):301–307. doi: 10.17660/ActaHortic.2009.839.38.
   Google Scholar
• Krüger, E., H. Dietrich, M. Hey, and C. Patz. 2011. Effects of Cultivar, yield, Berry Weight, temperature and ripening stage on bioactive compounds of black currants. J. Applied Bot. And Food Qual 84(1):40–46.
   Web of Science ®Google Scholar
• Määttä, K., A. Kamal-Eldin, and R. Törrönen. 2001. Phenolic compounds in berries of black, red, green, and white currants (Ribes sp.). Antioxid. Redox Signal. 3(6):981–993. doi: 10.1089/152308601317203521.
   PubMed Web of Science ®Google Scholar
• Mikulic-Petkovsek, M., D. Koron, and R. Veberic. 2016. Quality parameters of currant berries from three different cluster positions. Sci. Hortic. 210:188–196. doi: 10.1016/j.scienta.2016.07.030.
   Web of Science ®Google Scholar
• Mikulic-Petkovsek, M., J. Rescic, V. Schmitzer, F. Stampar, A. Slatnar, D. Koron, and R. Veberic. 2015. Changes in fruit quality parameters of four Ribes species during ripening. Food Chem. 173:363–374. doi: 10.1016/j.foodchem.2014.10.011.
   PubMed Web of Science ®Google Scholar
• Milivojevic, J., V. Maksimovic, and M. Nikolic. 2009. Sugar and organic acids profile in the fruits of black and red currant cultivars. J Agric Sci BGD 54(2):105–117. doi: 10.2298/JAS0902105M.
   Google Scholar
• Noro, S., N. Kudo, and T. Kitsuwa. 1989. Differences in sugar and organic acid contents between bagged and unbagged fruits of the Yellow Apple Cultivars, and the effect on development of anthocyanin. Engei Gakkai Zasshi 58(1):17–24. doi: 10.2503/jjshs.58.17.
   Google Scholar
• Nour, V., I. Trandafir, and S. Cosmulescu. 2014. Antioxidant capacity, phenolic compounds and minerals content of blackcurrant (ribes nigrum L.) leaves as influenced by harvesting date and extraction method. Ind. Crops Prod. 53:133–139. doi: 10.1016/j.indcrop.2013.12.022.
   Web of Science ®Google Scholar
• Oszmiański, J., A. Wojdyło, J. Gorzelany, and I. Kapusta. 2011. Identification and characterization of low molecular weight polyphenols in berry leaf extracts by HPLC-DAD and LC-ESI/MS. J. Agric. Food. Chem. 59(24):12830–12835. doi: 10.1021/jf203052j.
   PubMed Web of Science ®Google Scholar
• Paunović, S.M., P. Mašković, M. Nikolić, and R. Miletić. 2017. Bioactive compounds and antimicrobial activity of black currant (ribes nigrum L.) berries and leaves extract obtained by different soil management system. Sci. Hortic. 222:69–75. doi: 10.1016/j.scienta.2017.05.015.
   Web of Science ®Google Scholar
• Raudsepp, P., H. Kaldmäe, A. Kikas, A.-V. Libek, and T. Püssa. 2010. Nutritional quality of berries and bioactive compounds in the leaves of black currant (ribes nigrum L.) cultivars evaluated in Estonia. J. Berry. Res. 1(1):53–59. doi: 10.3233/BR-2010-006.
   Google Scholar
• Rawat, S., P. Acharya, P.O. Bhutia, A. Pandey, D. Kumar, R. Joshi, and I.D. Bhatt. 2023. Changes in nutritional, physicochemical, phytochemical composition and antioxidant potential of Mahonia nepalensis fruits during ripening. Int. J. Food Prop. 26(1):1062–1078. doi: 10.1080/10942912.2023.2200480.
   Web of Science ®Google Scholar
• Saltveit, M.E. 2017. Synthesis and metabolism of phenolic compounds, In: pp. 115–124. In: E.M. Yahia (ed.). Fruit and vegetable phytochemicals. John Wiley & Sons, Ltd. doi: 10.1002/9781119158042.ch5.
   Google Scholar
• Tabart, J., C. Kevers, D. Evers, and J. Dommes. 2011. Ascorbic acid, phenolic acid, flavonoid, and carotenoid profiles of selected extracts from Ribes nigrum. J. Agric. Food. Chem. 59(9):4763–4770. doi: 10.1021/jf104445c.
   PubMed Web of Science ®Google Scholar
• Tabart, J., C. Kevers, J. Pincemail, J.-O. Defraigne, and J. Dommes. 2006. Antioxidant capacity of black currant varies with organ, season, and Cultivar. J. Agric. Food. Chem. 54(17):6271–6276. doi: 10.1021/jf061112y.
   PubMed Web of Science ®Google Scholar
• Toldam-Andersen, T.B., and P. Hansen. 1997. Growth and development in black currant (ribes nigrum). III. Seasonal changes in sugars, organic acids, chlorophyll and anthocyanins and their possible metabolic background. J. Hortic. Sci. 72(1):155–169. doi: 10.1080/14620316.1997.11515502.
   Google Scholar
• Vagiri, M., S. Conner, D. Stewart, S.C. Andersson, S. Verrall, E. Johansson, and K. Rumpunen. 2015. Phenolic compounds in blackcurrant (ribes nigrum L.) leaves relative to leaf position and harvest date. Food Chem. 172:135–142. doi: 10.1016/j.foodchem.2014.09.041.
   PubMed Web of Science ®Google Scholar
• Vagiri, M., A. Ekholm, S.C. Andersson, E. Johansson, and K. Rumpunen. 2012. An optimized method for analysis of phenolic compounds in buds, leaves, and fruits of black currant (ribes nigrum L.). J. Agric. Food. Chem. 60(42):10501–10510. doi: 10.1021/jf303398z.
   PubMed Web of Science ®Google Scholar
• Yang, B., J. Zheng, O. Laaksonen, R. Tahvonen, and H. Kallio. 2013. Effects of latitude and weather conditions on phenolic compounds in currant (ribes spp.) cultivars. J. Agric. Food. Chem. 61(14):3517–3532. doi: 10.1021/jf4000456.
   PubMed Web of Science ®Google Scholar
• Zhang, X., X. Wei, M.M. Ali, H.M. Rizwan, B. Li, H. Li, K. Jia, X. Yang, S. Ma, S. Li, et al. 2021. Changes in the content of organic acids and expression analysis of citric acid accumulation-related genes during fruit development of yellow (passiflora edulis f. Flavicarpa) and purple (passiflora edulis f. Edulis) Passion Fruits. Int. J. Mol. Sci 22(11):5765. doi: 10.3390/ijms22115765.
   PubMed Web of Science ®Google Scholar
• Ziobroń, M., A. Kopeć, J. Skoczylas, K. Dziadek, and J. Zawistowski. 2021. Basic chemical composition and concentration of selected bioactive compounds in Leaves of Black, red and white currant. Appl. Sci. 11(16):7638. doi: 10.3390/app11167638.
   Google Scholar
• Zorenc, Z., R. Veberic, D. Koron, S. Miosic, O.S. Hutabarat, H. Halbwirth, and M. Mikulic-Petkovsek. 2017. Polyphenol metabolism in differently colored cultivars of red currant (ribes rubrum L.) through fruit ripening. Planta 246(2):217–226. doi: 10.1007/s00425-017-2670-3.
   PubMed Web of Science ®Google Scholar