Volatile compounds of fruits of raspberry 'Meeker' and blackberry 'Čačanska Bestrna' propagated by standard techniques and in vitro micropropagation
A two-year research was conducted on volatile compounds of raspberry cultivar 'Meeker' and blackberry cultivar 'Čačanska Bestrna' fruits, harvested at full ripeness and collected from plants propagated by both standard vegetative technique (by suckers from adventitious root buds for raspberry and tip layering for blackberry) and in vitro micropropagation. Out of the total number of volatile components, key aromatic components were selected, having a decisive impact on the aroma of raspberry and blackberry fruits. In both experimental years (2011-2012), contents of 48 key aromatic components were compared in the raspberry fruits, whereas 53 key aromatic components were quantified and compared in the blackberry fruits. These components were further classified in alcohols, aldehydes, ketones, acids, esters, terpenes, sesquiterpenes, lactones, C13 norisoprenoids (only in raspberry fruits), hydrocarbons (only in raspberry fruits) and phenols (only in blackberry fruits). No significant differences have been established in the presence of certain volatile aromatic components in the raspberry fruits collected within the same year from plants produced using the standard method, compared to plants obtained by in vitro micropropagation. The same trend was established in blackberry fruits.
Popović, B., Mitrović, O., Leposavić, A., Ruzić, Đ., Cerović, R., Vujović, T. and Zurawicz, E. (2016). Volatile compounds of fruits of raspberry 'Meeker' and blackberry 'Čačanska Bestrna' propagated by standard techniques and in vitro micropropagation. Acta Hortic. 1139, 645-650
Rubus idaeus, Rubus subgenus Rubus Watson, in vitro micropropagation, fruit aroma composition, Lickens-Nickerson method, gas chromatography¿mass spectrometry, gas chromatography-flame ionisation detection