Horvitz Szoichet, Sandra Susana
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Horvitz Szoichet
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Sandra Susana
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Agronomía, Biotecnología y Alimentación
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IS-FOOD. Research Institute on Innovation & Sustainable Development in Food Chain
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Publication Open Access Appropriate harvest maturity for exploitation of wild black raspberry (Rubus sp.) fruits during shelf life period from Rawalakot, Azad Jammu and Kashmir(AIMS Press, 2025) Hayyat, Sana; Maqbool, Mehdi; Hamid, Abdul; Shehzad, Muhammad; Anwar, Raheel; Horvitz Szoichet, Sandra Susana; Zahid, Noosheen; Khan, Muhammad Azam; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta ElikaduraBlack raspberries (Rubus sp.) are abundantly grown and distributed widely in temperate regions of Pakistan which shows rich plant diversity of fruit species. In this study wildly grown black raspberry fruits were harvested from Rawalakot at three different maturity stages and investigated for physical, biochemical and antioxidant properties. Random samples of wild black raspberry fruits from each maturity stage [turning (75% red, 25% green), full red (100% red), black (100% black)] were stored at room temperature (22 ± 2 °C, 46% RH) for maximum 7 days and analysed on alternate days. Results showed that fruit weight, total soluble solids, pH, vitamin C, total flavonoids, total phenols, total antioxidants and total anthocyanins increased whereas fruit firmness and titratable acidity levels decreased as maturity progressed from turning to black stage. During shelf life period, total soluble solids and pH increased, while fruit weight, firmness, total anthocyanins, total flavonoids and total phenols significantly decreased with shelf life period. Moreover, titratable acidity and vitamin C decreased by advancement in shelf life period. It is advisable that wild black raspberry fruits should be harvested at black stage if used for immediate consumption. However, raspberries can be harvested at full red stage to extend storage period without compromising on fruit quality.Publication Open Access Low gaseous ozone doses as an elicitor for health-promoting compounds in Andean blackberries (Rubus glaucus Benth)(Elsevier, 2024-07-01) Horvitz Szoichet, Sandra Susana; Urbano, Miryan; Arroqui Vidaurreta, Cristina; Virseda Chamorro, Paloma; Institute on Innovation and Sustainable Development in Food Chain - ISFOODAndean blackberries are appreciated for their unique flavor, high nutritional quality, and antioxidant properties. In this study, the effectiveness of low doses (0.4; 0.5; 0.6 and 0.7 µL L-1 for 3 min) of gaseous ozone as an elicitor for health-promoting compounds was evaluated during 10 d of storage at 6 ± 1 °C. The physicochemical and sensory quality of the fruit was also determined. Ozone was used in a single application before storage. Initially, regardless of the dose applied, no negative effects of the O3 treatments were observed in any of the parameters studied. In addition, the firmness, the antioxidant activity and the fructose, vitamin C and polyphenols contents were higher in the O3-treated fruit compared to the control. During storage, these differences were maintained except for the 0.7 µL L-1 dose. This indicates that low concentrations of gaseous O3 could promote the synthesis of biocompounds and be effective in maintaining the postharvest quality of blackberries for at least 4 days of refrigerated storage. However, more research is needed to maintain these advantages during longer storage periods.