Notes
The dissertation deals with the influence of the maturation process, genotype and plant part on the chemical composition of elderberries. The chemical composition (moisture, content of glucose, fructose, total anthocyanins, total phenolics, shikimic acid, oxalates, ratio between total sugars and organic acids and antioxidant activity) of elderberries depends on the maturity stage. Fully mature elderberries were characterised with better quality compared to other maturity stages, however, the content of most analysed compounds was similar in almost ripe fruits, so earlier harvesting can also be recommended. The fruits of some genetic combinations including black elderberry (S. nigra), its cultivated variety (S. nigra 'Black Beauty') or the variety of red elderberry (S. racemosa var. miquelii) showed improved chemical composition. The genotypes JA × NI, JA × (JA × NI), NI, ((JA × NI) × MIQ) × (CER × NI), (JA × NI) × BB, (JA × NI) × MIQ and JA × (JA × MIQ) were found to be superior genotypes. Elderberry fruit stalks, leaves, roots and, bark contained higher levels of most minerals studied compared to inflorescences, and inflorescences were found to be a better source of minerals than berries. Nevertheless, the mineral content in elderberries is comparable to that of other commonly consumed berries. Interspecific hybrids high in malic acid, shikimic acid, fumaric acid, total ascorbic acid, total and individual flavonols and phenolic acids, some minerals, total, insoluble and water-soluble oxalates, and high AOA in fully mature berries can be predicted in advance (based on analysis of their unripe fruits). Similarly, genotypes with high/low mineral content in inflorescences and berries can be predicted based on the known mineral composition of their shoots and leaves.