Fruit Nutritional Value of Cornelian Cherry Genotypes （Comus mas L.） Selected in the Vojvodina Province  

作　　者：S. Bijelie B. Golosin J. Ninie Todorovie S. Cerovie 

机构地区：[1]Faculty of Agriculture, University of Novi Sad, D. Obradovic Sq. 8, Novi Sad 21000, Serbia

出　　处：《Journal of Agricultural Science and Technology》2011年第3期310-317,共8页农业科学与技术（美国大卫英文）

摘　　要：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.

关 键 词：Cornelian cherry SELECTIONS chemical properties nutritional value 

分 类 号：S667.9[农业科学—果树学] TS255.4[农业科学—园艺学]