Amino Acid Changes during Maturation in Solanum Fruit

Jūratė Staveckienė (), Brigita Medveckienė, Viktorija Vaštakaitė-Kairienė (), Jurgita Kulaitienė and Elvyra Jarienė
Additional contact information
Jūratė Staveckienė: Department of Plant Biology and Food Sciences, Vytautas Magnus University Agriculture Academy, Studentų Str. 11, Akademija, LT 53361 Kaunas, Lithuania
Brigita Medveckienė: Department of Plant Biology and Food Sciences, Vytautas Magnus University Agriculture Academy, Studentų Str. 11, Akademija, LT 53361 Kaunas, Lithuania
Viktorija Vaštakaitė-Kairienė: Department of Plant Biology and Food Sciences, Vytautas Magnus University Agriculture Academy, Studentų Str. 11, Akademija, LT 53361 Kaunas, Lithuania
Jurgita Kulaitienė: Department of Plant Biology and Food Sciences, Vytautas Magnus University Agriculture Academy, Studentų Str. 11, Akademija, LT 53361 Kaunas, Lithuania
Elvyra Jarienė: Department of Plant Biology and Food Sciences, Vytautas Magnus University Agriculture Academy, Studentų Str. 11, Akademija, LT 53361 Kaunas, Lithuania

Agriculture, 2024, vol. 14, issue 6, 1-12

Abstract: The goal of this study is to assess the impacts of ripening stage of four Solanum fruit species: ( Solanum melanocerasum , Solanum nigrum , Solanum villosum , and Solanum retroflexum ) on the content of amino acids and protein. Our objective is to enhance comprehension of the maturity process, with a particular focus on Solanum fruits, in order to determine the most advantageous time for harvesting. Amino acids play a crucial role in human nutrition by serving as building blocks for various primary and secondary metabolites. They are either a source of nutraceutical substances or important dietary components. The studied Solanum fruit’s amino acid profiles were found essential and nonessential amino acids. Our findings showed that dominant amino acids were nonessential amino acids. Depending on the ripening stage, the nonessential amino acid content of the Solanum melanocerasum fruits varied from 8.22 to 9.25 g 100 g −1 , Solanum villosum from 5.34 to 6.60 g 100 g −1 , Solanum nigrum from 6.12 to 8.73 g 100 g −1 , and Solanum retroflexum from 8.27 to 9.75 g 100 g −1 . A differentiated level of total protein is found in Solanum fruits at different ripening stages. The interval was from 10.62 to 28.06 g 100 g −1 depending on species or ripening stages.

Keywords: Solanum spp. fruits; ripening stage; amino acids; proteins (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2024
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2077-0472/14/6/802/pdf (application/pdf)
https://www.mdpi.com/2077-0472/14/6/802/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jagris:v:14:y:2024:i:6:p:802-:d:1399738

Access Statistics for this article

Agriculture is currently edited by Ms. Leda Xuan

More articles in Agriculture from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().