Fresh-market blackberries (Rubus subgenus Rubus) grown in Arkansas were evaluated to identify unique
quality attributes impacting flavor. Physical, composition, and descriptive
sensory attributes of 19 genotypes (cultivars and breeding selections)
in 2020 and eight in 2021 varied by genotype. Sweet-Ark® Ponca had the highest soluble solids in both years (14–15%).
For the 149 volatile compounds identified in 2020 and 100 in 2021,
Sweet-Ark® Caddo (28,430 μg/kg) had the highest
combined levels in 2020, and A-2620T (5886 μg/kg) had the highest
in 2021 with terpenes (21–50%), esters (13–56%), aldehydes
(12%), acids (4–13%), and alcohols (5–8%) as major classes.
For descriptive sensory, genotypes differed in overall intensity aromatics,
green/unripe aromatics, and basic tastes. Sweet-Ark® Caddo had higher levels of esters correlated with high fruity/berry/jam
aromas, whereas A-2625T contained higher levels of terpenes correlated
to vegetive aroma and mold/mildew aromatics. Quality attributes identified
in this study can influence commercial potential of fresh-market blackberries.