Biochemical Characterization of Black and Green Mutant Elderberry during Fruit Ripening

The content of sugars, organic acids, phenolic compounds and selected enzyme activities in the anthocyanin pathway were analyzed in NIGRA (Sambucus nigra var. nigra-black fruits) and VIRIDIS (S. nigra var. viridis-green fruits) fruits over four stages of ripening. The share of glucose and fructose in green fruits was higher than in colored fruits, and the sugar content increased significantly until the third developmental stage. Ripe NIGRA berries had 47% flavonol glycosides, 34% anthocyanins, 3% hydroxycinnamic acids and 14% flavanols, whereas the major phenolic group in the VIRIDIS fruits, making up 88% of the total analyzed polyphenols, was flavonols. NIGRA fruits were rich in anthocyanins (6020 mu g g(-1) FW), showing strong activation of the late anthocyanin pathway (dihydroflavonol 4-reductase, anthocyanidin synthase). In both color types, phenylalanine ammonia lyase and chalcone synthase/chalcone isomerase activities were highest in the first stage and decreased during ripening. In VIRIDIS fruit, no anthocyanins and only one flavanol (procyanidin dimer) were found. This was most likely caused by a lack of induction of the late anthocyanin pathway in the last period of fruit ripening. The VIRIDIS genotype may be useful in studying the regulatory structures of anthocyanin biosynthesis and the contribution of distinct flavonoid classes to the health benefits of elderberries.

Automated summary

This study analyzed the changes in sugar content, organic acids, phenolic compounds, and selected enzyme activities in the anthocyanin pathway in NIGRA (Sambucus nigra var. nigra-black fruits) and VIRIDIS (S. nigra var. viridis-green fruits) fruits at four stages of ripening. The results showed that glucose and fructose content in green fruits were higher than in colored fruits, and sugar content increased significantly until the third developmental stage. NIGRA berries had a high content of anthocyanins and flavonols, while flavonols were the major phenolic group in VIRIDIS fruits. NIGRA fruits showed strong activation of the late anthocyanin pathway, while VIRIDIS fruits lacked anthocyanins and only had one flavanol.