Chemical Composition and Characteristics of Hasukappu Berries in Various Cultivar and Strains

Abstract

Hasukappu (Lonicera caerulea L.), belonging to Caprifoliaceae, is perennial shrub and is naturally distributed in Hokkaido, Sakhalin and Siberia. Since 1973, it has been cultivated in Hokkaido. In order to develop processed food for Hasukappu, the chemical composition and characteristics, ie., Brix, pH and a berry weight, of three strains and two samples on the market in Hokkaido were investigated. The berries contained calcium (38.4 mg/100 g), iron (0.61 mg/100 g), vitamin C (44.3 mg/100 g), α-tocopherol (1.07 mg/100 g) and dietary fiber (2.15 g/100 g). The berries contained much more of those components than any other berries and fruits. Vitamin C was stable during frozen storage over a period of a year. Citric acid was the major organic acid and the total amount of organic acids was 2.92 g/100 g. The average pH and weight of a berry were 2.77 and 0.9 g, respectively. Positive correlations between ash and potassium and ash and magnesium were recognized on dry matter bases. © 1998, Japanese Society for Food Science and Technology. All rights reserved.