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Amino Acid Changes during Maturation in Solanum Fruit

Author

Listed:
  • 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)

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.

Suggested Citation

  • Jūratė Staveckienė & Brigita Medveckienė & Viktorija Vaštakaitė-Kairienė & Jurgita Kulaitienė & Elvyra Jarienė, 2024. "Amino Acid Changes during Maturation in Solanum Fruit," Agriculture, MDPI, vol. 14(6), pages 1-12, May.
    • Handle: RePEc:gam:jagris:v:14:y:2024:i:6:p:802-:d:1399738
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    References listed on IDEAS

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    1. Mark A. Pollack, 2000. "The End of Creeping Competence? EU Policy‐Making Since Maastricht," Journal of Common Market Studies, Wiley Blackwell, vol. 38(3), pages 519-538, September.
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