Articles
CHEMICAL ANALYSIS OF THE POLLEN OF SWEET AND SOURCHERRY VARIETIES
The identification and quantitative determination of 17 amino acids, 6 carbohydrates and 6 mineral elements has been achieved.
The aim of the study was to find criteria for the distinction of cherry and sour cherry varieties and to see the effect of season on these characters.
The total content of amino acids varied between 15 and 20 % of dry weight.
Asparagin and glutamin represented the highest ratios.
The relative of content other amino acids was of between 2.2 and 7 % of the total.
The less frequent were cysteine and valine.
The content of carbohydrates varied between 10 and 15 %. The most abundant components proved to be fructose and glucose, saccharose was variable, sometimes absent, mannit and maltose were present in small quantities.
Cherries and sour cherries did not differ essentially neither in their total content of carbohydrates nor in the ratio of the components mentioned.
The seasonal effects were less pronounced in the total content of amino acids and the ratio of the individual components, whereas the seasonal variation was high in the total content of carbohydrates and in the ratio of the components.