Open 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.
Open 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.

Horvitz Szoichet, Sandra Susana

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