Postharvest shelf life and composition of black raspberry selections and cultivars
Black raspberry (R. occidentalis L.) fruit are used as fresh market or for processed products and have potential use in preventing oral cancers. Two North Carolina selections (NC 348 and NC 349) were compared to the cultivars 'Jewel' and 'MacBlack' to determine shelf life, fruit quality, and composition. Selections and cultivars had about 3% weight loss after 7 days storage at 4°C and 38% of berries were soft. Soluble solids content was 9 to 13% and did not change with storage. Total organic acids generally decreased with storage (39 to 60 mg g‑1 dry weight (dwt)) and titratable acidity decreased slightly from 1.1 to 0.9% with storage. Lutein, alpha and beta carotene (21 and 32 µg 100 g‑1 dwt) were found in black raspberry fruit although carotenoid esters (180 µg 100 g‑1 dwt) dominated the carotenoid profile. The soluble sugars fructose (21 mg g‑1), glucose (18 mg g‑1), and a trace of sucrose (0.1 mg g‑1) did not differ significantly with selection or storage. Cyanidin-3-xylosylrutinoside, cyanidin 3-rutinoside, and cyanidin-3-glucoside increased slightly with storage. This multi-year study indicates that fruit composition did not change dramatically after 7 days storage and that improving fruit firmness may be the best way to increase fresh market shelf life.
Perkins-Veazie, P., Fernandez, G.E. and Ma, G. (2020). Postharvest shelf life and composition of black raspberry selections and cultivars. Acta Hortic. 1277, 455-460
quality, shelf life, anthocyanin, carotenoids, organic acids