This paper reviews results of some morphometric properties and chemical analyses of natural populations of the Cornelian cherry collected in the Vojvodina Province in 2008. Purpose of this study was the selection of t...This paper reviews results of some morphometric properties and chemical analyses of natural populations of the Cornelian cherry collected in the Vojvodina Province in 2008. Purpose of this study was the selection of the best genotypes for future breeding program until the final goal and that is standardizing Cornelian cherry cultivars. Chemical content has been found to depend on the genotype. Total sugar content in fruits ranged from 11.77% （CPC16） to 41.62% （BPC7）, vitamin C from 17.15 mg/100 g （APC8） to 42.30 rag/100 g of fresh fruit （APC2）, Ca pectat from 0.17% （APC6） to 2.52% （KC 1 ） and anthocyanin from 22.65 mg/100 g （APC4）to 96.30 rag/100 g of fresh fruit （BPC1）. Cornelian cherry fruits have an especially high content of minerals compared with other fruit species： the potassium content （in ppm） ranges from 2330 （APC6） to 11487 （APC4）, the calcium content from 33.80 （APC6） to 1307.70 （BPC1）, the sodium content from 22.82 （BPC8） to 273.48 （APC8）, the magnesium content from 10.20 （APC6） to 372.80 （APC8） and the iron content from 2.38 （KC2） to 14.40 （APCS）. The balanced content of nutrients, a wide range of food products made from the Cornelian cherry and an extremely high nutritional value make this fruit species a highly recommendable food item, especially if it comes from organic production.展开更多
文摘This paper reviews results of some morphometric properties and chemical analyses of natural populations of the Cornelian cherry collected in the Vojvodina Province in 2008. Purpose of this study was the selection of the best genotypes for future breeding program until the final goal and that is standardizing Cornelian cherry cultivars. Chemical content has been found to depend on the genotype. Total sugar content in fruits ranged from 11.77% （CPC16） to 41.62% （BPC7）, vitamin C from 17.15 mg/100 g （APC8） to 42.30 rag/100 g of fresh fruit （APC2）, Ca pectat from 0.17% （APC6） to 2.52% （KC 1 ） and anthocyanin from 22.65 mg/100 g （APC4）to 96.30 rag/100 g of fresh fruit （BPC1）. Cornelian cherry fruits have an especially high content of minerals compared with other fruit species： the potassium content （in ppm） ranges from 2330 （APC6） to 11487 （APC4）, the calcium content from 33.80 （APC6） to 1307.70 （BPC1）, the sodium content from 22.82 （BPC8） to 273.48 （APC8）, the magnesium content from 10.20 （APC6） to 372.80 （APC8） and the iron content from 2.38 （KC2） to 14.40 （APCS）. The balanced content of nutrients, a wide range of food products made from the Cornelian cherry and an extremely high nutritional value make this fruit species a highly recommendable food item, especially if it comes from organic production.
