BIOCHEMICAL COMPOSITION OF SORBUS FRUITS AND ITS CHANGE DURING RIPENING

摘要

Fruits of Sorbus are a source of biochemical matter and microelements. Such elements as Si, Ca, Mg, Fe, and others were established forty years ago in fruits and products of Sorbus fruits (Silyanova, 1961). Valadon and Mummery (1972) obtained 2.33 mg g~(-1) carotenoids dry weight in tested fruits. β-carotene and 5,6-monoepoxy-β-carotene made up the highest content of total carotenoids. Darenko (1978), and Gammerman and Grom (1976) showed that the total content of carotenoids in the fruits reaches 16.3-18 mg%. Five individual carotenoids were identified whose content varied from 1.4 mg% to 6.2 mg%. Silyanova (1961) showed that the content of sugar and ascorbic acid varied from year to year and during the ripening stage. Navys (2001) reported that the content of titrable organic acids in fruits of S. aucuparia cultivars and its hybrids obtained with other genera was 0.7 - 3.5% and dry matter 17.8-26.0%. This study assesses the content of ascorbic acid, carotenoids, sugar, dry solubles, titrable organic acids, and mineral elements in fruits of some Sorbus species and cultivars, in order to determine the change of biochemical compounds during ripening.