Suitability of cornus mas (cornelian cherry) genotypes and cultiyars for fruit juice

Çopur U., Soylu A., GÜRBÜZ O. , Değirmencioğlu N., ERTÜRK Ü.

Biotechnology and Biotechnological Equipment, vol.17, no.1, pp.176-182, 2003 (Journal Indexed in SCI Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 17 Issue: 1
  • Publication Date: 2003
  • Doi Number: 10.1080/13102818.2003.10819217
  • Title of Journal : Biotechnology and Biotechnological Equipment
  • Page Numbers: pp.176-182


In this study, eight different Cornelian cherry genotypes and local cultivars that are widely grown in the Bursa region of Turkey were used as raw material for fruit juice production. Physical, chemical and organoleptic properties of fruits and fruit juices of the genotypes were significantly different. The juice yield, which is an important criteria for juice production, ranged from 42.4 to 58.6% with the highest value in cv. Malatya. Juice samples were prepared according to the standard methods and juice composition. After three months of storage of the juice, the following ranges of some attributes were obtained from the analysis; soluble solids 15.0–16.0%, total acidity 1.17–1.21%, total sugar 11.95–13.61%, ash 0.27–0.41%, ascorbic acid 3.94–17.52 mg/100g fwt., pectin 0.01–0.41%, crude fiber 0.14–0.37%, hydroxymethylfurfural (HMF) 3.84–15.16 ppm and formol number 4.0 -14%. Ranges of micro element content of the juices were as follows Fe 0.19–0.79 ppm, Cu 0.06–0.21 ppm, Zn 0.08–0.95 ppm, Mg 0.56–0.96 ppm and Mn 0.01–0.04 ppm. According to the scoring and evaluations based on the important economic properties of the juice and juice yield the following local cultivars or genotypes had the highest scores and are judged to be most suitable for juice production. They are 'Aşı Kızılcık Aksu-I', ‘Değirmendere-II’, ‘Kantartopu’ and ‘Malatya’. © 2003 Taylor and Francis Group, LLC.