Trends in maintaining postharvest freshness and quality of Rubus berries

Abstract

Blackberries and raspberries, commonly known as Rubus berries, are commercially grown worldwide across different climates. Rubus berries contain wide array of phytochemicals, vitamins, dietary fibers, minerals, and unsaturated fatty acids. Nevertheless, these berries have short storage life which is the major constraint in their supply chains leading to higher postharvest losses. Inappropriate harvest handling, physical bruising, insect pests, and postharvest diseases lower the acceptability of fruit among consumers and other supply chain stakeholders. Additionally, the susceptibility to microbial decay, fruit softening, higher ethylene production, respiratory activity, and increased oxidation of anthocyanins, phenolics, and flavonoids considerably affects the marketability of Rubus berries at domestic and international markets. To date, several postharvest strategies such as cold storage, precooling, modified and controlled atmospheres, anti‐ripening chemicals, edible coatings, biological agents, and nonchemical alternatives (heat treatment, ultrasound, irradiations, ozone) have been reported to prolong storage life, ensure food safety, and maintain the nutritional quality of Rubus berries. This review briefly encompasses multiple aspects including harvest maturity indices, regulation of fruit ripening, pre and postharvest factors affecting fruit quality, and an update on postharvest quality preservation by employing postharvest technologies to extend the storage life and maintaining the bioactive compounds in Rubus berries which are lacking in the literature. Accordingly, this review provides valuable information to the industry stakeholders and scientists offering relevant solutions, limitations in the application of certain technologies at commercial scale, highlighting research gaps, and paving the way forward for future investigations.

Application of Carboxymethyl Cellulose and Its Edible Composite Coating in Fruit Preservation

“…Berry fruit like strawberries, grapes and blueberries are prone to microbial infections due to their soft texture and are challenged by a high respiration rate during storage [91][92][93]. Preventing such lesions and slowing down the ageing and softening of these fruits are crucial tasks in their preservation.…”

Methyl jasmonate application downregulates red drupelet reversion by modulating the antioxidant potential and maintains fruit quality of ‘Elvira’ blackberries

“…Consequently, its demand has increased over the last two decades (Kaume et al 2012). However, blackberries are a delicate fruit with a limited shelf life, which is directly associated with fruit senescence and storage conditions (Shah et al 2023a). Anthocyanins are important secondary metabolites, which are synthesized through the avonoid biosynthesis pathway, playing a key role in furnishing fruit with distinctive bright colours (Xu et al 2014).…”

“…Edgley et al 2019a). ROS accumulation and activity of oxidative enzymes induce oxidation of anthocyanins, thereby increasing the incidence of RDR in blackberry fruit(Kim et al 2019;Shah et al 2023a). Overall, preharvest MJ (1 mM) spray application signi cantly reduced RDR and maintained higher TAC (Fig.1b & c), which could be accredited to delayed oxidative enzymes activities and suppressed accumulation of H 2 O 2 radical during the entire period of cold storage.A uniform blend of SSC and TA is a primary indicator of better eating quality in Rubus berries during storage(Shah et al 2023a).…”

“…ROS accumulation and activity of oxidative enzymes induce oxidation of anthocyanins, thereby increasing the incidence of RDR in blackberry fruit(Kim et al 2019;Shah et al 2023a). Overall, preharvest MJ (1 mM) spray application signi cantly reduced RDR and maintained higher TAC (Fig.1b & c), which could be accredited to delayed oxidative enzymes activities and suppressed accumulation of H 2 O 2 radical during the entire period of cold storage.A uniform blend of SSC and TA is a primary indicator of better eating quality in Rubus berries during storage(Shah et al 2023a). MJ treatments maintained higher SSC and lower TA in blackberries during cold storage (Table2), possibly due to higher sugar metabolism and delayed fruit senescence, as reported earlier in both raspberries (Wang and Zheng 2005) and plums(Khan and Singh 2007).Furthermore, the avonoid and phenolic compounds are an important secondary metabolite, which not only help in delaying fruit senescence but also increase antioxidant potential in fruit, contributing to better fruit quality during storage (Wang and Zheng 2005).…”