Nutritional value of Rosa spp. l. and Cornus mas l. fruits, as affected by storage conditions

• Main Authors: Craita-Maria Rosu, Zenovia Olteanu, Elena Truta, Elena Ciornea, Ciprian Manzu, Maria-Magdalena Zamfirache
• Format: Article
• Language: English
• Published: "Alexandru Ioan Cuza" University of Iași 2011-12-01
• Series: Analele Ştiinţifice Ale Universităţii Alexandru Ioan Cuza din Iași,Sectiunea II A : Genetica si Biologie Moleculara
• Online Access: http://www.gbm.bio.uaic.ro/index.php/gbm/article/view/942

A comparison between two storage methods (freezing and drying) of fruits, in terms of ascorbic acid, carotenes, total sugar and protein content in Rosa spp. L. species and Cornus mas L. was performed. In the dried rose hips, the major losses were registered at the level of ascorbic acid content (32.04–50.25 %), followed by carotenes (30.85–52.08 %), total sugar (21.57–34.6 %) and protein content (21.33–46.89 %). The freezing method resulted in a better preservation of ascorbic acid (only 19.80–29.21 % decrease) and total sugar content (3.41–12.94 % increase). In the preserved cornelian cherry fruits, no statistically significant differences were registered between fruits categories, except carotene content, which was dramatically decreased in dried fruits (88.23 %). For cornelian cherry fruits, both storage methods induced a decrease of ascorbic acid and protein contents (57.60 and 46.32 %) and an increase of total sugar level (37.60 %).