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- W785098982 abstract "The aim of the research was to investigate dynamics of changes in ascorbic acid, anthocyanins and other chemical compounds in different black currant cultivars during the ripening process. Nine black currant (Ribes nigrum L.) cultivars cultivated in Lithuania were investigated. Ascorbic acid content was highest in green and reddish berries. Ascorbic acid content was lowest in overripe berries, which contained 14.7 to 29.5% less ascorbic acid than black berries. Ascorbic acid content was particularly high in black berries of 'Vakariai' and 'Joniniai'. Anthocyanins content was highest in overripe berries of 'Ben Alder', 'Vakariai' and 'Ben Tirran'. In black berries, cyanidin-3-rutinoside was the most abundant anthocyanin present and made up 44.1% of the total. Delphinidin-3-rutinoside accounted for 33.7%, cyanidin-3-glucoside for 8.7%, and delphinidin-3-glucoside for 13.4%. The cultivars with the highest soluble solids content were 'Vakariai' and 'Ben More'. Titratable acidity was highest in berries at the beginning of the ripening process. The decrease in titratable acidity in overripe berries ranged from 3.2 to 30.6%, depending on cultivar." @default.
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- W785098982 date "2006-01-01" @default.
- W785098982 modified "2023-10-10" @default.
- W785098982 title "Changes in biologically active constituents during ripening in black currants" @default.
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