Colecciones de Investigación y Producción Científica - Ikerketa eta ekoizpen zientifikoko Bildumak

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Browsing Colecciones de Investigación y Producción Científica - Ikerketa eta ekoizpen zientifikoko Bildumak by Subject "'Mora de Castilla'"

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    PublicationOpen Access
    Antioxidant activity, organic acids and bioactive compounds of Andean blackberries (Rubus glaucus Benth)
    (ISHS, 2019-11-25) Horvitz Szoichet, Sandra Susana; Arocena Elorza, José Ignacio; Chanaguano, Diana; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
    Andean blackberries are considered an important source of vitamins, minerals and different phytochemicals due to their high content in polyphenols, including anthocyanins, ellagitannins and phenolic acids, which present beneficial effects in human health and prevent chronic diseases. Among other factors, harvest maturity and postharvest conditions may affect the concentration of phenolics and the antioxidant activity of the berries. In this study, the effects of harvest maturity and storage temperature on antioxidant activity, organic acids and, polyphenols and anthocyanins concentration of Andean blackberries were evaluated. Blackberries were harvested at maturity stages 3 (light red) and 5 (dark purple), packed in PET clamshells (200±10 g) and stored under room temperature (18±2°C) and cold storage (8±1°C). Organic acids (citric, malic, ascorbic) and total anthocyanins were determined by HPLC, total phenolic content with the Folin-Ciocalteu method and antioxidant activity by the DPPH method. The analyses were performed on day 1 and every 3 d during storage. At harvest, similar total organic acids, polyphenols and antioxidant activity were observed in the fruit from both maturity stages while the anthocyanins were significantly higher in the more mature fruit. What's more, some differences in the individual acids were observed. During storage and regardless of temperature, total organic acids, total anthocyanins and polyphenols content, and antioxidant activity increased in the fruit harvested at maturity stage 3. On the other hand, in the blackberries harvested at maturity stage 5, a decrease in the organic acids was observed while the anthocyanins, the phenolic compounds and the antioxidant activity remained unchanged. According to the Ecuadorian Quality Standard, blackberries can be harvested as soon as they reach the stage maturity 3. However, at this stage the fruit presented a 5-fold lower anthocyanin content and could result unacceptable for consumers due to undeveloped full color.
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    PublicationOpen Access
    Microbial and sensory quality of an Andean blackberry (Rubus glaucus Benth) cultivar
    (ISHS, 2020-04-07) Horvitz Szoichet, Sandra Susana; Chanaguano, Diana; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
    The 'moras de Castilla' (Andean blackberries) are the blackberries most commonly cultivated in Ecuador. They are considered as non-climacteric fruit and thus, they are usually harvested at full maturity. They are also very perishable as rapid mold growth occurs during the postharvest period. The aim of this study was to evaluate the effects of harvest maturity and storage temperature on the microbiological and sensory quality of Andean blackberries. Blackberries were harvested at maturity stages 3 (light red) and 5 (dark purple), packed in PET clamshells (200±10 g) and stored under room temperature (18±2°C) or cold storage (8±1°C). The analyses were performed on days 0, 3, 6, and 9 of storage for sensory (visual quality, color, aroma, firmness and overall impression) and microbiological quality (total aerobic mesophiles, psychrotrophes, and yeasts and molds). Molds and yeasts' growth was the main factor limiting blackberries shelf-life. The counts for this microbial group continuously increased during the storage period, mainly under room temperature. Psychrotrophes were detected only after 6 and 9 days of cold storage in the more immature fruit and, regardless of maturity stage, mesophiles counts were greater in the blackberries stored at 18°C. The more mature fruit received higher scores in the sensory analyses and were preferred by the panelists as the blackberries harvested at maturity stage 3 were ¿too firm¿ and did not develop their full color and characteristic aroma. Based on our results, and even when the Ecuadorian Quality Standard allows to harvest blackberries when they reach the maturity stage 3, the fruit should be harvested at maturity stage 5 and kept under cold storage as refrigeration was effective in delaying microbial growth and in extending the shelf-life period from 3 days at 18°C to 8 days in cold storage.
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    PublicationOpen Access
    Postharvest quality of a thorny Andean blackberry (Rubus glaucus Benth) cultivar
    (ISHS, 2019-11-08) Horvitz Szoichet, Sandra Susana; Chanaguano, Diana; Dugarte, N. Y.; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura
    Andean blackberries (Rubus glaucus Benth) are highly perishable due to their susceptibility to water loss, softening, mechanical injuries, and postharvest diseases. They are considered non-climacteric, and thus, sold at an advanced maturity stage when the fruit is more sensitive to mechanical damage and spoilage. Harvesting at the proper maturity stage and temperature control are two critical factors in reducing postharvest losses, maintaining quality and extending shelf-life of fruit and vegetables. In this study, the effects of harvest maturity and storage temperature on physicochemical quality of Andean blackberries were evaluated. Blackberries were harvested at maturity stages 3 (light red) and 5 (dark purple), packed in polyethylene terephthalate (PET) clamshells (200±10 g) and stored under room temperature (18±2°C) and cold storage (8±1°C) until visual symptoms of decay were detected. Weight loss was determined daily. Fruit diameter, length and weight were determined on day 1 and colour (L and °hue), firmness, total soluble solids (TSS), pH titratable acidity (TA) and maturity index (TSS/TA) were evaluated on day 1 and every 3 d during storage. The more immature fruit were classified as small and presented lower pH, TSS and maturity index together with higher TA, luminosity, °hue and firmness than the blackberries harvested at maturity stage 5, both at harvest and during storage. Weight loss gradually increased during the storage period in the fruit of both maturity stages with around 9 and 5% after 10 d under refrigeration and 4 d at room temperature, respectively. Refrigeration was effective in maintaining fruit quality and delaying softening and weight loss, with a shelf-life of 3 d at 18°C and up to 8 d in cold storage. The main limiting factors were microbial growth and softening and weight loss at 18 and 8°C, respectively.