Organic acids, such as malic acid and quinnic acid, are responsible for the tart and sour flavor of Cornelian cherry fruits. Cornus mas fruits possess a high content of dry substance, which in approx. However, depending on the cultivar and growth conditions, these fruits differ not only visually but also in terms of their chemical and antioxidant properties. In recent years, many authors have paid special attention to Cornelian cherry fruits, describing both sensory and qualitative attributes and pro-health qualities. Chemical analyses are time-consuming and expensive, therefore the aim of our study was to determine the relationship between the color of the ripe fruit and its chemical constituents. Because Cornelian cherry is seasonal, there is a need to control the stage of ripeness. The maturity stage of Cornelian cherry fruits affects the levels of phytocompounds they contain, especially plant secondary metabolites (e.g., anthocyanins) (Szczepaniak et al. The latter are mainly responsible for the anti-proliferative and antioxidant properties of Cornelian cherry juice. Cornelian cherry fruits are rich in vitamin C and phenolic compounds, i.e., flavonoids, phenolic acids, and anthocyanins. Differences in fruit color and composition, and genetic relationship can be drawn from the adaptation of different cultivars to the current study.Ĭornelian cherry is a plant growing in Eastern Europe, where fruits are used in traditional cuisine as a component of fruit preserves and liquors.
Colorimetric parameters were poorly correlated with spectroscopic results, but did not change the distances between the samples. The part of fruit, which was subjected to colorimetric measurement, did not affect the distance projection. Genetic polymorphism analysis showed different distances between the cultivars than the values resulting from chemical analyses. However, the correlation between colorimetric and chemical parameters is found to be low for most variables. Szafer variety, which color is the darkest and the richest in phenols, flavonoids and anthocyanins. Cornelian is a rich source of anthocyanins and flavonoids. The studied deviation between cultivars is based on the tested parameters and compared with the genetic profile of Cornelian cherry cultivars. The study aimed to determine the relationship between the color of the tested cultivars of Cornus mas and their content of the predominant compounds (i.e., flavonoids, anthocyanins, vitamin C, carotenoids and chlorophyll). Ripeness is recognized by means of a visual assay of the growing fruit. Cornelian cherry ( Cornus mas L.) fruits are a well-known source of antioxidants and other biologically active compounds, and these compounds depend on maturity.
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