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A comparison of fruit characteristics among diverse elderberry genotypes grown in Missouri and Oregon

Article type: Research Article

Authors: Thomas, Andrew L. | Perkins-Veazie, Penelope | Byers, Patrick L. | Finn, Chad E. | Lee, Jungmin

Affiliations: Southwest Research Center, University of Missouri, Mt. Vernon, MO, USA | Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA | Cooperative Extension Service, University of Missouri, Springfield, MO, USA | Horticultural Crops Research Unit, USDA-ARS, Corvallis, OR, USA | Horticultural Crops Research Unit Worksite, USDA-ARS, Parma, ID, USA

Note: [] Corresponding author: Penelope Perkins-Veazie, 600 Laureate Way, Suite 1321, Kannapolis, NC 28081, USA. E-mail: [email protected]

Keywords: Sambucus, medicinal, berry quality, anthocyanin, phenolics

DOI: 10.3233/JBR-130054

Journal: Journal of Berry Research, vol. 3, no. 3, pp. 159-168, 2013

Received 01 March 2013
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Accepted 30 May 2013
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Published: 2013
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Abstract

BACKGROUND: Elderberry (Sambucus spp.) fruit are used for food and dietary supplements in Europe and North America, and contain large amounts of cyanidin-based anthocyanins and other phenolics that may benefit human health. OBJECTIVES: Information on the effect of both genotype and production environment on elderberry juice characteristics is needed in order to optimize production of quality food and dietary supplements. METHODS: The characteristics of elderberry fruits relative to genetic and production environment were evaluated from 12 American elderberry genotypes at three U.S. sites (two in Missouri and one in Oregon) over three growing seasons. Additional genotypes of American and European elderberry were studied at the Oregon site. RESULTS: Location, genotype, and growing season influenced pH, soluble solids, titratable acidity, total phenolics, and total anthocyanins. Elderberries grown in Oregon were consistently higher in acidity than those grown in Missouri. Differences in acidity and anthocyanin with environment were dependent on genotype. Non-acylated anthocyanins and flavonol-glycosides were more influenced by location than by genotype. CONCLUSION: ‘Bob Gordon’ and ‘Adams 2’ genotypes, which are good producers in diverse environments, were significantly higher in total phenolic and total anthocyanin contents in all locations, and may be good selections for producing juices, wines, or health products.

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