Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/99208
Type of publication: conference paper
Type of publication (PDB): Tezės kituose recenzuojamuose leidiniuose / Theses in other peer-reviewed publications (T1e)
Field of Science: Agronomija / Agronomy (A001);Ekologija ir aplinkotyra / Ecology and environmental sciences (N012)
Author(s): Kulaitienė, Jurgita;Medveckienė, Brigita;Levickienė, Dovilė;Vaitkevičienė, Nijolė
Title: Vitamin C in rose hips (Rosa spp.) during ripening
Is part of: International scientific conference New trends in food safety and quality [NIFSA] 12-14 June 2019, VMU Agriculture academy. Kaunas : Vytautas Magnus university Agriculture academy, 2019
Extent: p. 69-69
Date: 2019
Keywords: Flesh;Species;Vitamin C;Ripening stage
ISBN: 9786094674013
Abstract: Vitamin C is one of the most potent antioxidant vitamins. High vitamin C content (300-4000 mg100g-1) of fruit of rosehip and other substances ensure the normal functioning of the endocrine glands, brain, heart and liver. Ascorbic acid has an important role in the absorption of iron in the body in the biosynthesis of collagen. The amount of ascorbic acid in plants varies greatly, depending on such factors as the variety, weather and maturity (Rahman et al., 2007). Ascorbic acid content of fruits is never constant but varies with some factors which include climatic/environmental conditions, maturity state and position on the tree, handling and storage, ripening stage, specie and variety of the fruits as well as temperature (Luisa et al., 2014). A two-factor field experiment with five rosehips species was conducted in 2017–2018 on an organic farm (certificate No. SER-K-17-01478) in Pakruojis district Lithuania (56°10'29.0"N 23°49'02.6"E). The fruits were harvested five times in season. The first harvest was performed when the fruit colour changed slightly from green to yellow. The second harvest was performed when the fruit colour changed to full yellow. The third harvest was performed when the fruit colour changed to light orange. The fourth harvest was performed when the fruit became dark orange or red depending on the species. The fifth harvest was performed when the fruit flesh mostly softened. [...]
Internet: https://hdl.handle.net/20.500.12259/99208
Affiliation(s): Agronomijos fakultetas
Vytauto Didžiojo universitetas
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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