Audrius Sasnauskas's research while affiliated with Sodininkystės ir daržininkystės institutas/Lietuvos agrarinių ir miškų mokslų centro filialas and other places

... The known anthocyanin content in F. ananassa was lower in Portugal cultivars (2.1-2.4 mg/100 g) [22] and Pakistan cultivars (1-3.5 mg/100 g) [26], as well as a similar level in Romanian cultivars (19-24 mg/100 g) [23] and at a higher amount in Italian cultivars (310-610 mg/100 g) [24]. The wild and cultivated fruits of F. vesca and F. viridis have anthocyanin contents of 2-10 mg/100 g [37,38] and 3-14 mg/100 g [10], respectively, which indicates that small strawberries are less pigmented than the large-fruited strawberry hybrids. The contents of catechins, procyanidins, and flavonoids in wild and cultivated F. orientalis fruits were similar and amounted to 2.6-5.0, ...

... Developing berry crops' technological genotypes are critical in breeding programs [33]. To achieve the above goals is crucial to identify optimal genotypes suitable for technological use as parental forms in future hybridization programs and to study morphological parameters related to mechanical harvest [34,35]. ...

... Delphinidin-3-O-rutinoside is found in tamarillo (Osorio et al., 2012), banana (Musa spp. and Ensete spp.) (Kitdamrongsont et al., 2008) and black currant (Ribes nigrum) (Stanys et al., 2019). Delphinidin-3-O-galactoside is present at a relatively widespread in blood-flesh peach (Prunus persica (L.) Batsch.) ...

... Tomato, cucumber, sweet pepper, carrot, Jerusalem artichoke, garlic, and onion are important vegetable species taking the main positions in Lithuanian and European commercial vegetable growing [7][8][9][10][11][12][13][14]. The plants of cultivars created for the last period are superior in the use of nutrients from the soil and stand out with a higher yield of marketable production [15][16][17][18][19][20][21]. Crossbreeding and directional selection are important methods playing a major role in Lithuanian vegetable breeding [22][23][24]. ...

... Using PCR in this study, BRV infection was approved until 8 dpi in BRV-resistant plants R. dikuscha, cv. Aldoniai (R. dikuscha in progeny) [34] and cv. Ben Gairn (R. uva-crispa in progeny) [5]. ...

... Furthermore, the genus Neofabraea, although rarely detected in our study, has been found in Japanese quince in other countries [16][17][18]. Considering that the aforementioned genera included several well-known fungi species pathogenic to Rosaceae plants [22][23][24][25][26][27][28][29][30], it will be important to clarify the composition of these species in Japanese quince. ...

... However, wucai is prone to dehydration and yellowing during storage, as are other leafy green vegetables, due to its relatively high respiration rate, high water content, and pigment degradation after harvesting (Viškelienė et al., 2017). Meanwhile, the loss and degradation of the quality of postharvest green vegetables is manifested by yellowing due to chlorophyll (Chl) degradation, wilting and loss of textural properties, and decay caused by pathology (Ambuko et al., 2017). ...

... Gall mite infection causes heavy losses in blackcurrant production. Gall mite damages floral buds and is a vector of BRV [Mazeikiene et al. 2017]. The blackcurrant gall mites infest new buds mainly during the flowering period [Brennan and Jarret 2014]. ...

... Red currant (Ribes rubrum L.) is a promising berry in this context; its important biological features include precocity, productivity and high profitability. Red currant berries have excellent taste and medicinal qualities and are rich in physiologically active substances such as vitamins, microelements, organic acids, etc. [3,4]. A long period of red currant resistance to berry shedding increases the period of fresh fruit consumption significantly, and at the same time the taste and nutritional properties are preserved when berries are frozen. ...

... Several studies have attempted to improve microgreen nutrient profiles with success. However, these attempts were limited to few nutrients such as iron (Fe), zinc (Zn), selenium (Se) and iodine (I) (Di Gioia et al., 2019;Germ et al., 2019;Newman et al., 2019;Puccinelli et al., 2019;Pannico et al., 2020;Newman et al., 2021;Puccinelli et al., 2021) and few phytochemicals such as carotenoids (Brazaityte et al., 2015;Samuolienėet al., 2017). It is important to extend these biofortification attempts across all the essential nutrients, especially vitamins. ...