Raspberry fruit quality changes during ripening and storage as assessed by colour, sensory evaluation and chemical analyses

Stavang, Jon Anders; Freitag, Sabine; Foito, Alexandre; Verrall, Susan; Heide, Ola M.; Stewart, Derek; Sønsteby, Anita

doi:10.1016/j.scienta.2015.08.045

Cited by 60 publications

(57 citation statements)

References 18 publications

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“…volatile compounds detected by the olfactory system. Sugars and acids are the main taste compounds in raspberries, but phenolic compounds may contribute to bitter taste and astringency [4][5][6]. Fructose, glucose and sucrose give raspberries their sweet taste [4,5,7].…”

Section: Introductionmentioning

confidence: 99%

Sensory and instrumental analysis of eight genotypes of red raspberry (Rubus idaeus L.) fruits

Aaby

Skaret

Røen

et al. 2019

JBR

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BACKGROUND: There is a search for raspberry cultivars with high sensory quality. The best way to determine sensory quality is by descriptive analysis. To perform sensory analysis by a trained panel is, however, not always feasible. Therefore, there is a need for instrumental measurements that correlate with sensory attributes. OBJECTIVE: To characterize eight genotypes of raspberry (Rubus idaeus L.) and to correlate sensory attributes with instrumentally determined quality. METHODS: Raspberry fruits were analysed by descriptive sensory analysis and by instrumental measurements, i.e. colour, total monomeric anthocyanins, soluble solids (SS), pH, titratable acidity (TA) and volatile compounds. The relationships between sensory attributes and instrumentally determined quality were determined by partial least square regression and by univariate correlation analysis. RESULTS: Sour and green odours/flavours versus chemical and cloying odours/flavours described most of the sensory variation of the raspberry genotypes. TA correlated with acidic taste, astringency and flavour intensity. SS/TA was positively correlated with sour flavour and sweet taste and negatively correlated with acidic taste and astringency. C6-aldehydes and (Z)-3-hexen-1-ol correlated positively with green flavour. -ionone and -ionone correlated with flower odour and flavour, respectively. CONCLUSIONS: Eight raspberry genotypes were characterized. Important sensory attributes could be predicted by instrumental measurements.

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Section: Introductionmentioning

confidence: 99%

Sensory and instrumental analysis of eight genotypes of red raspberry (Rubus idaeus L.) fruits

Aaby

Skaret

Røen

et al. 2019

JBR

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“…Raspberries belong to fruit rich in vitamin, phenol compounds, and other nutrients. They are nonetheless highly sensitive to the loss of water and vulnerable to spoilage, which shortens their period of distribution (Ali, Svensson, Alsanius, & Olsson, 2011;Haffner, Rosenfeld, Skrede, & Wang, 2002;Stavang et al, 2015). Seasonal sales of fresh raspberries require subjecting the fruit to special processes of extending shelf life and storage, among others by the application of edible coatings (Guerreiro, Gago, Miguel, Faleiro, & Antunes, 2016), modified and controlled atmospheres packaging (Giovanelli, Limbo, & Buratti, 2014;Giuggioli, Briano, Girgenti, & Peano, 2015;Van Der Steen, Jacxsens, Devlieghere, & Debevere, 2002), and use of pulsed light (PL) (Xu & Wu, 2016).…”

Section: Introductionmentioning

confidence: 99%

The impact of ozone on health-promoting, microbiological, and colour properties ofRubus ideausraspberries

Onopiuk

Półtorak

Moczkowska

et al. 2017

CyTA - Journal of Food

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The purpose of the study was to define the impact of ozonisation duration and concentration on selected chemical, physical, and microbiological properties of Rubus ideaus red-fruited raspberries of the Polka variety. Raspberry fruit was exposed to a stream of ozone in concentration of 0.3 and 0.9 mg/L over a period of 60 and 120 min. The scope of the study covered the measurements of titratable acidity, soluble solids concentration, and such health-promoting indicators as content of phenol compounds, flavonoids, anthocyanins and vitamins C, total antioxidant activity (TAA) on 0, 4th, and 8th day of storage. The ozone treated fruit had higher level of phenol compounds and demonstrated higher TAA compared to untreated raspberries. The use of ozone made it possible to curb the development of yeast and moulds on the surface of raspberries, in which the dosage of 0.9 mg/L and treatment time of 60 min proved most efficient.Impacto del ozono en las propiedades promotoras de la salud, microbiológicas y de color de la frambuesa Rubus ideaus RESUMEN El presente estudio se propuso definir el impacto que la duración y la concentración de la ozonización tienen sobre determinadas propiedades químicas, físicas y microbiológicas de frambuesas rojas, Rubus ideaus, de la variedad polka. Con este objetivo, la fruta de la frambuesa fue expuesta a un chorro de ozono en concentraciones de 0,3 y 0,9 mg/L durante 60 y 120 minutos. El alcance del estudio permitió medir la acidez valorable, la concentración de sólidos solubles y los indicadores de las propiedades promotoras de la salud, que incluyen el contenido de compuestos fenólicos, flavonoides, antocianinas y vitamina C, así como el total de actividad antioxidante en los días 0, 4 y 8 de almacenamiento. La fruta sometida al tratamiento con ozono presentó niveles más elevados de compuestos fenólicos y de actividad antioxidante en comparación con los mostrados por las frambuesas no tratadas. Además, el uso de ozono ayudó a limitar el crecimiento de levadura y moho en la superficie de las frambuesas, constatándose que el tratamiento con una dosis de ozono de 0.9 mg/L durante 60 minutos fue el más eficiente. ARTICLE HISTORY

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“…In the case of raspberries and blackberries, the fruit must present a completely red and a bright, dark purple/black color, respectively. Color is also the main criterion used by the consumer to judge fruit quality [11]. Besides color, blackberries, and raspberries should pull easily from the receptacle yet being still irm.…”

Section: Harvest Maturitymentioning

confidence: 99%

Postharvest Handling of Berries

Horvitz¹

2017

Postharvest Handling

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Strawberries, raspberries, and blackberries are highly appreciated fruits due to their unique taste and high content in antioxidant and bioactive compounds. They are rich in phenolic compounds, mostly lavonoids and anthocyanins, which are responsible for fruit color and can exert antioxidant, antimicrobial, anti-inlammatory, anticancer, and cardioprotective efects. However, berries have a short storage life, as a result of their high respiration and softening rate, and susceptibility to mechanical damages and decay. As berries are considered non-climacteric fruit, they must be harvested at, or near to full maturity, because they will not continue to ripen normally once detached. At this stage, the fruit presents appropriate organoleptic atributes but may become softer and more sensitive to mechanical damage. Thus, it is crucial to be extremely careful during harvest and postharvest handling and to sort, grade, and pack the berries in the ield, avoiding excessive manipulation of the fruit. The most extended methods to maintain quality during the postharvest period are prompt precooling and storage at low temperatures. Modiied and controlled atmospheres with up to 20-kPa CO 2 and 5-10-kPa O 2 reduce microbial growth and delay senescence but can afect bioactive compounds with a cultivar-dependent response observed for these technologies.

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Raspberry fruit quality changes during ripening and storage as assessed by colour, sensory evaluation and chemical analyses

Cited by 60 publications

References 18 publications

Sensory and instrumental analysis of eight genotypes of red raspberry (Rubus idaeus L.) fruits

Sensory and instrumental analysis of eight genotypes of red raspberry (Rubus idaeus L.) fruits

The impact of ozone on health-promoting, microbiological, and colour properties ofRubus ideausraspberries

Postharvest Handling of Berries

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