EFFECTS OF FUNGI OF CONSERVATION CONDITIONS ON THE CONTENT OF VITAMIN B COMPLEX IN TABLE GRAPES

A. Jurcevic, M. Stojanovic, L.J. Rancic, S. Kapor
Using microbiological, gas chromatografic and spectrophotometric methods, content of vitamin B complex (B1;B2;B3; B5;B6;B7;B8), has been determined in grapes of table cultivars kept in cold storage.

The investigation was conducted in the grapes of most important and new Yugoslav table grapes cultivars. The content of certain vitamins of the B series in the examined varieties of grapes varied depending on the characteristics of the variety, storage conditions and the applied method of analysis. The content of vitamins B was decreased in all the examined grapes varieties after storage.

There are differences among the applied methods regarding the content of some vitamins B. These differences change depending on the nature of the examined vitamin and the specificities of the variety. However, a general tendency of the content of vitamins B to vary in grapes and changes of that content, are common to both applied methods.

Jurcevic, A., Stojanovic, M., Rancic, L.J. and Kapor, S. (1983). EFFECTS OF FUNGI OF CONSERVATION CONDITIONS ON THE CONTENT OF VITAMIN B COMPLEX IN TABLE GRAPES. Acta Hortic. 138, 139-146
DOI: 10.17660/ActaHortic.1983.138.15
https://doi.org/10.17660/ActaHortic.1983.138.15

Acta Horticulturae