Emerging Fruit Crops

Abstract

Hundreds of fruit species with commercial potential are currently in a status of low economic importance. Some, such as quince, pomegranate, and fi gs, have been cultivated for thousands of years. Others have only been locally collected and consumed from wild populations of the fruit. The development of these underappreciated crops depends on a range of factors including the cultivation limitations, yields, uses of the fruit, and marketing potential. Although initially many crops are developed using selections from the wild, as they are developed, breeding programs work toward improving the crop for both production and quality. This chapter examines nine emerging crops chosen among hundreds of potential crops which are currently showing much promise as commercial crops. These include fi ve tree fruits, namely, pawpaw, quince, mayhaw, pomegranate, and fi g, and four berry crops, namely, blue honeysuckle, elder, goji, and 'ōhelo. Erect plant with spreading branches, reaches 6 m without size control; fruit orange to red L. chinense P. Mill Prostrate rambler, can grow on itself to 2 m (WPSM p. 694-696); fruit orange to red L. ruthenicum Murr.

Health Properties and Composition of Honeysuckle Berry Lonicera caerulea L. An Update on Recent Studies

“…Their weight ranges from 0.3 to 2.0 g. They can reach approximately 2 cm in length and 1 cm in width [6]. The taste can be characterized as bitter to sour-sweet, varying among cultivars [8].…”

Different extraction processes affect the metabolites in blue honeysuckle(Loniceracaerulea L. subsp. edulis) food products

“…The berries are dark purple with a waxy coating, and generally a 2-cm elongated elliptical or cylindrical shape (Thompson, 2008;Hummer et al, 2012). The taste is bitter to tart-sweet as a mixture of known berry flavors (Hummer et al, 2012). The berries have become popular because of their nutraceutical and health-promoting properties due to their numerous and various beneficial ingredients, such as vitamins, minerals, polyphenolics, iridoids, and saponins (Jurikova et al, 2009(Jurikova et al, , 2012Becker et al, 2017;Oszmiański and Kucharska, 2018).…”

Performance of five haskap (Lonicera caerulea L.) cultivars and the effect of hexanal on postharvest quality

“…Haskap are generally cultivated in northern regions due to their exceptional cold hardiness. Some reports suggest that haskap flowers can tolerate temperatures as low as −8°C and whole plants as low as −40°C (Hummer et al 2012;Ochmian et al 2012). The nutritional value and potential health benefits of consuming haskap fruit have been well documented (Palíková et al 2009;Rupasinghe et al 2012;Wu et al 2015;Caprioli et al 2016) and are the subject of a critical review by Celli et al (2014).…”

“…Haskap fruit are rich in a variety of bioactive compounds, particularly phenolics, anthocyanins, and vitamin C (Wojdyło et al 2013;Zhao et al 2015). Due to their superior cold hardiness, high nutritional content, and potential health benefits, haskap production has gained increasing popularity in Canada and the northern US in recent years (Hummer et al 2012;Burns 2015;Herrick 2016).…”