title: Chaenomeles japonica, Cornus mas, Morus nigra fruits characteristics and their processing potential.
abstract: The aim of this study was to determine the suitability of Japanese quince (Chaenomeles japonica), cornelian cherry (Cornus mas) and black mulberry (Morus nigra) fruits as raw materials for processing. All analyzed fruits were characterized by high antioxidant activity and total phenolic content. Fruits of Japanese quince and cornelian cherry had also high acidity. Products such as fruit wines and liquors were prepared from the tested fruits. In respect of soluble solid content and reducing sugars content the obtained wine should be classified as dry wines. All analyzed liquors were characterized by similar alcohol content and the soluble solid content. Moreover, liquors made from Japanese quince and cornelian cherry were characterized by high total acidity and antioxidant capacity. The results of sensory analysis showed high commercial potential of the examined fruits.
authors.affiliation: Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, Poland.
authors.forename: Tomasz
authors.initials: T
authors.lastname: Tarko
authors.affiliation: Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, Poland.
authors.forename: Aleksandra
authors.initials: A
authors.lastname: Duda-Chodak
authors.affiliation: Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, Poland.
authors.forename: Paweł
authors.initials: P
authors.lastname: Satora
authors.affiliation: Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, Poland.
authors.forename: Paweł
authors.initials: P
authors.lastname: Sroka
authors.affiliation: Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, Poland.
authors.forename: Piotr
authors.initials: P
authors.lastname: Pogoń
authors.affiliation: Department of Fermentation Technology and Technical Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, Poland.
authors.forename: Justyna
authors.initials: J
authors.lastname: Machalica
keywords: Black mulberry; Cornelian cherry; Japanese quince; Liquors; Pro-healthy properties; Wines