2 research outputs found
Effects of Latitude and Weather Conditions on Proanthocyanidins in Blackcurrant (Ribes nigrum) of Finnish Commercial Cultivars
Blackcurrants of three Finnish commercial cultivars ‘Mortti’, ‘Ola’ and
‘Melalahti’ cultivated in southern and northern Finland were compared on
the basis of the content and composition of proanthocyanidins (PAs).
Seventeen B-type PA oligomers (degree of polymerization 2-5 and 7) were
detected by hydrophilic interaction liquid chromatography and
electrospray ionization mass spectrometry. Total PAs, dimers, trimers
and tetramers were quantified. Among the three cultivars, ‘Ola’ had the
highest contents of both total PAs and PA oligomers. ‘Melalahti’ was
separated from both ‘Mortti’ and ‘Ola’ by PA profiles in the partial
least squares discriminant analysis model. All three cultivars revealed
distinct responses to latitude and weather conditions. The content of
total PAs showed a positive correlation to latitude in ‘Ola’ and
‘Melalahti’. Among the meteorological variables, high temperature and
radiation correlated negatively with total PAs, while only specific
variables showed a correlation with PA oligomers.</p
Profiles of Volatile Compounds in Blackcurrant (Ribes nigrum) Cultivars with a Special Focus on the Influence of Growth Latitude and Weather Conditions
The volatile profiles of three blackcurrant ( Ribes nigrum L.) cultivars grown in Finland and their responses to growth latitude and weather conditions were studied over an 8 year period by headspace solid-phase microextraction (HS-SPME) followed by gas-chromatographic-mass-spectrometric (GC-MS) analysis. Monoterpene hydrocarbons and oxygenated monoterpenes were the major classes of volatiles. The cultivar 'Melalahti' presented lower contents of volatiles compared with 'Ola' and 'Mortti', which showed very similar compositions. Higher contents of volatiles were found in berries cultivated at the higher latitude (66 degrees 34' N) than in those from the southern location (60 degrees 23' N). Among the meteorological variables, radiation and temperature during the last month before harvest were negatively linked with the volatile content. Storage time had a negative impact on the amount of blackcurrant volatiles