Berberis buxifolia fruit growth and ripening: evolution in carbohydrate and organic acid contents
- Autores
- Arena, Miriam Elisabet; Zuleta, Angela; Ceci, Liliana Noemí; Dyner, Luis; Constenla, Diana Teresita; Curvetto, Nestor Raul
- Año de publicación
- 2013
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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.
Fil: Arena, Miriam Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; Argentina
Fil: Zuleta, Angela. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Ceci, Liliana Noemí. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Fil: Dyner, Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina
Fil: Constenla, Diana Teresita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina
Fil: 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); Argentina - Materia
-
Patagonia
Indigenous Flora
Barberries
Fruit Quality - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/5438
Ver los metadatos del registro completo
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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 Técnicas2025-09-29T10:44:08Zoai: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:34982025-09-29 10:44:08.812CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
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 |
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 |
topic |
Patagonia Indigenous Flora Barberries Fruit Quality |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/4.1 https://purl.org/becyt/ford/4 |
dc.description.none.fl_txt_mv |
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. Fil: Arena, Miriam Elisabet. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Austral de Investigaciones Científicas; Argentina Fil: Zuleta, Angela. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina Fil: Ceci, Liliana Noemí. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina Fil: Dyner, Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina Fil: Constenla, Diana Teresita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Bahía Blanca. Planta Piloto de Ingeniería Química (i); Argentina Fil: 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); Argentina |
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 |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
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 |
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1844614478346321920 |
score |
13.070432 |