Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contents

Evolution in the contents of carbohydrates and organic acids of Berberis buxifolia fruits during the growth and ripening in different growing seasons (2004/05, 2005/06 and 2007/08), and their correlations with physicochemical variables are presented. Glucose and fructose contents increased during th...

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Authors: Arena, Miriam Elisabet, Zuleta, Angela, Ceci, Liliana Noemí, Dyner, Luis, Constenla, Diana Teresita, Curvetto, Nestor Raul
Format: article
Status:Published version
Publication Date:2013
Country:Argentina
Institution:Consejo Nacional de Investigaciones Científicas y Técnicas
Repository:CONICET Digital (CONICET)
Language:English
OAI Identifier:oai:ri.conicet.gov.ar:11336/5438
Online Access:http://hdl.handle.net/11336/5438
Access Level:Open access
Keyword:Patagonia
Indigenous Flora
Barberries
Fruit Quality
https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
id AR_f1fa47ef47ca3202b2f3c1aa879bc2c6
oai_identifier_str oai:ri.conicet.gov.ar:11336/5438
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contents
title Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contents
spellingShingle Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contents
Arena, Miriam Elisabet
Patagonia
Indigenous Flora
Barberries
Fruit Quality
https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
title_short Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contents
title_full Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contents
title_fullStr Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contents
title_full_unstemmed Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contents
title_sort Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contents
dc.creator.none.fl_str_mv Arena, Miriam Elisabet
Zuleta, Angela
Ceci, Liliana Noemí
Dyner, Luis
Constenla, Diana Teresita
Curvetto, Nestor Raul
author Arena, Miriam Elisabet
author_facet Arena, Miriam Elisabet
Zuleta, Angela
Ceci, Liliana Noemí
Dyner, Luis
Constenla, Diana Teresita
Curvetto, Nestor Raul
author_role author
author2 Zuleta, Angela
Ceci, Liliana Noemí
Dyner, Luis
Constenla, Diana Teresita
Curvetto, Nestor Raul
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Patagonia
Indigenous Flora
Barberries
Fruit Quality
https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
topic Patagonia
Indigenous Flora
Barberries
Fruit Quality
https://purl.org/becyt/ford/4.1
https://purl.org/becyt/ford/4
description Evolution in the contents of carbohydrates and organic acids of Berberis buxifolia fruits during the growth and ripening in different growing seasons (2004/05, 2005/06 and 2007/08), and their correlations with physicochemical variables are presented. Glucose and fructose contents increased during the fruiting period reaching maximum values between 98 and 126 days from full flower phase (DFFP). Insoluble and soluble dietary fiber contents attained maximum values between 56 and 70 DFFP, to then decrease towards the end of ripening, although soluble dietary fiber during 2005/06 presented a peak later. Citric and malic acid contents increased during the fruiting period being maximum between 56 and 70 DFFP, to then decrease towards the end of ripening, although citric acid content during 2007/08 stayed constant from 70 DFFP. Oxalic and tartaric acid contents were maximal between 42 and 70 DFFP; to then decrease towards the end of the fruiting period. According to the obtained results, B. buxifolia fruits can be considered as fruits rich in carbohydrates. Contents of carbohydrates and organic acids during the fruit growth and ripening varied with the specific compound or group considered, i.e., soluble sugars, fibers or organic acid type and might correlate with features of quality of fruit including weight, firmness and color, soluble solids and total titratable acidity, which are responsible for the astringency, texture, taste and color of the fuits.
publishDate 2013
dc.date.none.fl_str_mv 2013-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/5438
Arena, Miriam Elisabet; Zuleta, Angela; Ceci, Liliana Noemí; Dyner, Luis; Constenla, Diana Teresita; et al.; Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contents; Elsevier; Scientia Horticulturae; 158; 4-2013; 52-58
0304-4238
url http://hdl.handle.net/11336/5438
identifier_str_mv Arena, Miriam Elisabet; Zuleta, Angela; Ceci, Liliana Noemí; Dyner, Luis; Constenla, Diana Teresita; et al.; Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contents; Elsevier; Scientia Horticulturae; 158; 4-2013; 52-58
0304-4238
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0304423813001957
info:eu-repo/semantics/altIdentifier/doi/
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.scienta.2013.04.026
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/vnd.openxmlformats-officedocument.wordprocessingml.document
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799196401633067008
spelling Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contentsArena, Miriam ElisabetZuleta, AngelaCeci, Liliana NoemíDyner, LuisConstenla, Diana TeresitaCurvetto, Nestor RaulPatagoniaIndigenous FloraBarberriesFruit Qualityhttps://purl.org/becyt/ford/4.1https://purl.org/becyt/ford/4Evolution in the contents of carbohydrates and organic acids of Berberis buxifolia fruits during the growth and ripening in different growing seasons (2004/05, 2005/06 and 2007/08), and their correlations with physicochemical variables are presented. Glucose and fructose contents increased during the fruiting period reaching maximum values between 98 and 126 days from full flower phase (DFFP). Insoluble and soluble dietary fiber contents attained maximum values between 56 and 70 DFFP, to then decrease towards the end of ripening, although soluble dietary fiber during 2005/06 presented a peak later. Citric and malic acid contents increased during the fruiting period being maximum between 56 and 70 DFFP, to then decrease towards the end of ripening, although citric acid content during 2007/08 stayed constant from 70 DFFP. Oxalic and tartaric acid contents were maximal between 42 and 70 DFFP; to then decrease towards the end of the fruiting period. According to the obtained results, B. buxifolia fruits can be considered as fruits rich in carbohydrates. Contents of carbohydrates and organic acids during the fruit growth and ripening varied with the specific compound or group considered, i.e., soluble sugars, fibers or organic acid type and might correlate with features of quality of fruit including weight, firmness and color, soluble solids and total titratable acidity, which are responsible for the astringency, texture, taste and color of the fuits.Fil: Arena, Miriam Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; ArgentinaFil: Zuleta, Angela. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: Ceci, Liliana Noemí. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaFil: Dyner, Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); ArgentinaFil: Constenla, Diana Teresita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); ArgentinaFil: Curvetto, Nestor Raul. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Centro de Recursos Naturales Renovables de la Zona Semiárida(i); ArgentinaElsevier2013-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documenthttp://hdl.handle.net/11336/5438Arena, Miriam Elisabet; Zuleta, Angela; Ceci, Liliana Noemí; Dyner, Luis; Constenla, Diana Teresita; et al.; Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contents; Elsevier; Scientia Horticulturae; 158; 4-2013; 52-580304-4238enginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0304423813001957info:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/altIdentifier/doi/10.1016/j.scienta.2013.04.026info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T14:26:17Zoai:ri.conicet.gov.ar:11336/5438instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 14:26:17.749CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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