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Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times

We investigated how the quality of blackberry fruit changes during the ripening period. Since it is difficult to predict picking dates for blackberries, we were interested in how the quality of fully ripe fruit changed depending on the sampling date (from 28 July to 1 September). Blackberries (at fu...

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Autores principales: Mikulic-Petkovsek, Maja, Veberic, Robert, Hudina, Metka, Zorenc, Zala, Koron, Darinka, Senica, Mateja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304799/
https://www.ncbi.nlm.nih.gov/pubmed/34359449
http://dx.doi.org/10.3390/foods10071581
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author Mikulic-Petkovsek, Maja
Veberic, Robert
Hudina, Metka
Zorenc, Zala
Koron, Darinka
Senica, Mateja
author_facet Mikulic-Petkovsek, Maja
Veberic, Robert
Hudina, Metka
Zorenc, Zala
Koron, Darinka
Senica, Mateja
author_sort Mikulic-Petkovsek, Maja
collection PubMed
description We investigated how the quality of blackberry fruit changes during the ripening period. Since it is difficult to predict picking dates for blackberries, we were interested in how the quality of fully ripe fruit changed depending on the sampling date (from 28 July to 1 September). Blackberries (at full ripeness) were sampled at six weekly intervals and the contents of sugars, vitamin C, organic acids and phenolic components were analysed by high performance liquid chromatography combined with mass spectrometry. The colour parameters, total soluble solids and weight of the fruits were also measured. The results showed that the fruits at the last sampling had a significantly lower fruit weight and higher soluble solids. ‘Cacanska Bestrna’ had the highest fruit weight and vitamin C content (11.43 mg/100 g). The main sugars in blackberries were fructose (13.8–33.4 g/kg FW) and glucose (13.0–33.2 g/kg FW). ‘Loch Ness’ and ‘Navaho’ had a sweeter taste since they had the highest ratio of sugars and acids (S/A approx. 5.8) and ‘Smoothstem’ and ‘Thornfree’ had the sourest taste, with a ratio of S/A 2.5. Blackberries harvested at the first two samplings had lower anthocyanin contents than fruits from later sampling times. There were no significant differences in the content of flavonols, ellagitannins, flavanols or hydroxycinnamic acids during the ripening period. The content of vitamin C in the fruits did not change among samplings, but the fruits had a higher content of organic acids at the first two or three samplings. The results may be useful for both the processing industry and growers to set quality standards for each variety and to determine the optimal harvest time.
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spelling pubmed-83047992021-07-25 Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times Mikulic-Petkovsek, Maja Veberic, Robert Hudina, Metka Zorenc, Zala Koron, Darinka Senica, Mateja Foods Article We investigated how the quality of blackberry fruit changes during the ripening period. Since it is difficult to predict picking dates for blackberries, we were interested in how the quality of fully ripe fruit changed depending on the sampling date (from 28 July to 1 September). Blackberries (at full ripeness) were sampled at six weekly intervals and the contents of sugars, vitamin C, organic acids and phenolic components were analysed by high performance liquid chromatography combined with mass spectrometry. The colour parameters, total soluble solids and weight of the fruits were also measured. The results showed that the fruits at the last sampling had a significantly lower fruit weight and higher soluble solids. ‘Cacanska Bestrna’ had the highest fruit weight and vitamin C content (11.43 mg/100 g). The main sugars in blackberries were fructose (13.8–33.4 g/kg FW) and glucose (13.0–33.2 g/kg FW). ‘Loch Ness’ and ‘Navaho’ had a sweeter taste since they had the highest ratio of sugars and acids (S/A approx. 5.8) and ‘Smoothstem’ and ‘Thornfree’ had the sourest taste, with a ratio of S/A 2.5. Blackberries harvested at the first two samplings had lower anthocyanin contents than fruits from later sampling times. There were no significant differences in the content of flavonols, ellagitannins, flavanols or hydroxycinnamic acids during the ripening period. The content of vitamin C in the fruits did not change among samplings, but the fruits had a higher content of organic acids at the first two or three samplings. The results may be useful for both the processing industry and growers to set quality standards for each variety and to determine the optimal harvest time. MDPI 2021-07-07 /pmc/articles/PMC8304799/ /pubmed/34359449 http://dx.doi.org/10.3390/foods10071581 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Mikulic-Petkovsek, Maja
Veberic, Robert
Hudina, Metka
Zorenc, Zala
Koron, Darinka
Senica, Mateja
Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times
title Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times
title_full Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times
title_fullStr Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times
title_full_unstemmed Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times
title_short Fruit Quality Characteristics and Biochemical Composition of Fully Ripe Blackberries Harvested at Different Times
title_sort fruit quality characteristics and biochemical composition of fully ripe blackberries harvested at different times
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304799/
https://www.ncbi.nlm.nih.gov/pubmed/34359449
http://dx.doi.org/10.3390/foods10071581
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