Format

Send to

Choose Destination
J Agric Food Chem. 2009 Jan 14;57(1):250-8. doi: 10.1021/jf802599f.

Carotenoids in sea buckthorn ( Hippophae rhamnoides L.) berries during ripening and use of pheophytin a as a maturity marker.

Author information

1
Department of Horticulture, Swedish University of Agricultural Sciences, Alnarp, Sweden. staffan.andersson@ltj.slu.se

Abstract

Four cultivars of sea buckthorn berries were analyzed for their carotenoid and chlorophyll contents during ripening in three consecutive years. The different carotenoids generally increased in concentration during ripening and comprised from 120 to 1425 microg/g of DW of total carotenoids (1.5-18.5 mg/100 g of FW) depending on cultivar, harvest time, and year. GLM analyses revealed the effect of cultivar to be considerably larger than that of year and harvest time. The content of pheophytin a, a chlorophyll a derivate, steadily decreased during berry ripening. Pheophytin a therefore acted as a marker of the degree of ripening of sea buckthorn berries and was used here to convert harvest date into an estimated ripening time.

PMID:
19125686
DOI:
10.1021/jf802599f
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for American Chemical Society
Loading ...
Support Center