Physical and chemical changes during ripening of blackberry fruits

Scientia Agricola

Volumn 65, Issue 1, 2008, Pages 87-90

  Tosun, Ilkay ^a   Ustun, N Sule ^a   Tekguler, Belkis ^a  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Anthocyanin; Color; Mineral matter; Rubus L.

Indexed keywords

RUBUS;

EID: 41149155413     PISSN: 01039016     EISSN: 1678992X     Source Type: Journal    
DOI: 10.1590/S0103-90162008000100012     Document Type: Article

References (20)

1. ACKERMANN, J.; FISCHER, M.; AMADO, R. Changes in sugars, acids, and amino acids during ripening and storage of apples (Cv.Glockenapfel). Journal of Agricultural and Food Chemistry, v.40, p.1131-1134, 1992.
2. ALARCÃO-E-SILVA, M.L.C.M.M.; LEITÃO, A.E.B.; AZENHEIRA, H.G.; LEITÃO, M.C.A. The arbutus berry: studies on its color and chemical characteristics at two mature stages. Journal of Food Composition and Analysis, v.14, p.27-35, 2001.
3. AL-KAISY, A.M.; SACHDE, A.G.; GHALIB, H.A.; HAMEL, S.M. Physical and chemical changes during ripening of some grape varieties grown in Basrah. American Journal of Enology and Viticulture, v.32, p.268-271, 1981.
4. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS - AOAC. Official methods of analysis of the Association of Official Analytical Chemists. 10 ed. Washington, DC: AOAC, 1965. 9.060.
5. ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS - AOAC. Official methods of analysis of the Association of Official Analytical Chemists. 14 ed. Washington, DC: AOAC, 1984. 22.013, 22.059.
6. AYDIN, N.; KADIOGLU, A. Changes in the chemical composition, polyphenol oxidase and peroxidase activities during development and ripening of medlar fruits (Mespilus germanica L.). Bulgarian Journal of Plant Physiology, v.27, p.85-92, 2001.
7. CHAPMAN, G.W.J.; HORVAT, R.J. Changes in nonvolatile acids, sugars, pectin, and sugar composition of pectin during peach (Cv. Monroe) maturation. Journal of Agricultural and Food Chemistry, v.38, p.383-387, 1990.
8. HERNÁNDEZ, F.; MELGAREJO, P.; TOMÁS-BARBERÁN, F.A.; ARTÉS, F. Evolution of juice anthocyanins during ripening of new selected pomegranate (Punica granatum) colones. European Food Research and Technology, v.210, p.39-42, 1999.
9. KACAR, B. Bitki ve topra 1n kimyasal analizleri. II. Bitki analizleri. Ankara Universitesi Ziraat Fakültesi Yay1nlar1 no 453, 1972. p.47-49.
10. LEES, R. Food analysis: analytical and quality control methods for the manufacturer and buyer. 3.ed. London: Leonard Hill, 1975. p.145-146.
11. MARSCHNER, H. Mineral nutrition of higher plants. 2. ed. New York: Academic Pres, 1995. p.278-290.
12. MOING, A.; RENAUD, C.; GAUDILLERE, M.; RAYMOND, P.; ROUDEILLAC, P.; DENOYES-ROTHAN, B. Biochemical changes during fruit development of four strawberry cultivars. Journal of the American Society for Horticultural Science, v.126, p.394-403, 2001.
13. NAUMANN, W.D.; WITTENBURG, U. Anthocyanins, soluble solids, and titratable acidity in blackberries as influenced by preharvest temperatures. Acta Horticulturae, v.112, p.183-190, 1980.
14. PERKINS-VEAZIE, P.; COLLINS, J.K.; CLARK, J.R. Cultivar and maturity affect postharvest quality of fruit from erect blackberries. HortScience, v.31, p.258-261, 1996.
15. PERKINS-VEAZIE, P.; CLARK, J.R.; HUBER, D.J.; BALDWIN, E.A. Ripening physiology in "Navaho" thornless blackberries: color, respiration, ethylene production, softening and compositional changes. Journal of the American Society for Horticultural Science, v.125, p.357-363, 2000.
16. RAFFO, A.; PAOLETTI, F.; ANTONELLI, M. Changes in sugar, organic acid, flavonol during ripening of berries of three seabuckthorn (Hippophae rhamnoides L.) cultivars. European Food Research and Technology, v.219, p.360-368, 2004.
17. SIRIWOHARN, T.; WROLSTAD, R.E.; FINN, C.E.; PEREIRA, C.B. Influence of cultivar, maturity, and sampling on blackberry (Rubus L. Hybrids) anthocyanins, polyphenolics, and antioxidant properties. Journal of Agricultural and Food Chemistry, v.52, p.8021-8030, 2004.
18. WANG, S.Y.; LIN, H-S. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. Journal of Agricultural and Food Chemistry, v.48, p.140-146, 2000.
19. WOODWARD, J.R. Physical and chemical changes in developing strawberry fruits. Journal of Science of Food and Agriculture, v.23, p.465-473, 1972.
20. WROLSTAD, R.E. Color and pigment analyses in fruit products. Corvallis: Oregon State University, 1976. p.1-17. (Agricultural Experiment Station Bulletin, 624).