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Fruit quality characteristics and biochemical composition of fully ripe blackberries harvested at different times
ID
Mikulič Petkovšek, Maja
(
Avtor
),
ID
Veberič, Robert
(
Avtor
),
ID
Hudina, Metka
(
Avtor
),
ID
Zorenč, Zala
(
Avtor
),
ID
Koron, Darinka
(
Avtor
),
ID
Šenica, Mateja
(
Avtor
)
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MD5: 09114C35655DB3E407438722680D2D13
URL - Izvorni URL, za dostop obiščite
https://www.mdpi.com/2304-8158/10/7/1581
Galerija slik
Izvleček
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.
Jezik:
Angleški jezik
Ključne besede:
blackberry fruits
,
quality parameters
,
fruit weight
,
fruit colour
,
sugars
,
organic acids
,
phenolic compounds
,
ripening season
Vrsta gradiva:
Članek v reviji
Tipologija:
1.01 - Izvirni znanstveni članek
Organizacija:
BF - Biotehniška fakulteta
Status publikacije:
Objavljeno
Različica publikacije:
Objavljena publikacija
Leto izida:
2021
Št. strani:
13 str.
Številčenje:
Vol. 10, iss. 7, art. 1581
PID:
20.500.12556/RUL-135712
UDK:
634.1/.7
ISSN pri članku:
2304-8158
DOI:
10.3390/foods10071581
COBISS.SI-ID:
69657091
Datum objave v RUL:
29.03.2022
Število ogledov:
837
Število prenosov:
107
Metapodatki:
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Objavi na:
Gradivo je del revije
Naslov:
Foods
Skrajšan naslov:
Foods
Založnik:
MDPI
ISSN:
2304-8158
COBISS.SI-ID:
512252472
Licence
Licenca:
CC BY 4.0, Creative Commons Priznanje avtorstva 4.0 Mednarodna
Povezava:
http://creativecommons.org/licenses/by/4.0/deed.sl
Opis:
To je standardna licenca Creative Commons, ki daje uporabnikom največ možnosti za nadaljnjo uporabo dela, pri čemer morajo navesti avtorja.
Začetek licenciranja:
07.07.2021
Sekundarni jezik
Jezik:
Slovenski jezik
Ključne besede:
navadna robida
,
Rubus fruticosus
,
robidnica
,
spravilo
,
kemijska sestava
,
kakovost
,
organske kisline
,
sladkorji
,
fenolne spojine
,
sezona zorenja
Projekti
Financer:
ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Številka projekta:
P4-0013
Naslov:
Hortikultura
Financer:
ARRS - Agencija za raziskovalno dejavnost Republike Slovenije
Številka projekta:
P4-0133
Naslov:
Trajnostno kmetijstvo
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