Volume 8, Issue 2 (June 2021)                   J. Food Qual. Hazards Control 2021, 8(2): 71-77 | Back to browse issues page

XML Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Azzouzi N, Zantar S, Aghmir N, Britel M, Maurady A. Changes in Physicochemical Properties of Wild and Cultivated Blackberry during Postharvest Cold Storage. J. Food Qual. Hazards Control. 2021; 8 (2) :71-77
URL: http://jfqhc.ssu.ac.ir/article-1-712-en.html
Laboratory of Technology and Innovation (LTI), University Abdelmalek Essaadi, Tangier, Morocco , amal.maurady.ma@gmail.com
Abstract:   (160 Views)
Background: Blackberry is a seasonal harvested fruit that is also very fragile and perishes quickly. A comparative study was conducted to find out influence of cold storage on physicochemical parameters of wild and cultivated blackberry over a period of 12 days.
Methods: The plant materials were composed of the blackberry fruit, including a compound of cultivated blackberry (Rubus spp.), and wild blackberry (Rubus fruticosus L. agg) which were harvested in the North of Morocco. The temperature of the storage of wild and cultivated blackberry was 5 °C for 4, 8, and 12 days, and then transferred to 25 °C for 1 day to simulate transport and commercialization. After that, the physicochemical parameters were analyzed. Statistical analyses were performed using SAS.
Results: During 12 days of storage, the pH of samples was decreased from 3.69 to 3.22 for wild blackberry, and from 4.85 to 3.43 for cultivated blackberry. The titratable acidity was increased from 1.61 to 3.28 for wild blackberry, and from 2.07 to 3.25 for cultivated blackberry. Flavonoids also showed a remarkable increase in values from 30 to 70.66 mg QE/100g of wild blackberries and from 25.33 to 60.66 mg QE/100g in cultivated ones between harvest and the last day of storage. The variation in skin color revealed a decrease during storage of L* brightness, a* redness, and yellowness b* for both blackberries. 
Conclusion: The most suitable storage time of blackberry components during cold storage at 5 °C was 12 days. The temperature at 5 °C preserves the quality of the blackberry for both wild and cultivated ones. However, the wild blackberry was more resistant than cultivated one to cold storage.

DOI: 10.18502/jfqhc.8.2.6471
Full-Text [PDF 369 kb]   (112 Downloads)    
Type of Study: Original article | Subject: Special
Received: 20/07/05 | Accepted: 20/11/27 | Published: 21/06/17

1. Al-Farsi M., Alasalvar C., Morris A., Baron M., Shahidi F. (2005). Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. Journal of Agricultural and Food Chemistry. 53: 7592-7599. [DOI: 10.1021/jf050579q] [DOI:10.1021/jf050579q] [PMID]
2. Antunes L.E.C., Filho J.D., De Souza C.M. (2003). Postharvest conservation of blackberry fruits. Pesquisa Agropecuaria Brasileira. 38: 413-419. [DOI: 10.1590/S0100-204X2003000300011] [DOI:10.1590/S0100-204X2003000300011]
3. Association of Official Analytical Chemists (AOAC). (1990). Fluoride in plants. Potentiometric method 975.04.
4. Cordenunsi B.R., Nascimento J.R.O., Lajolo F.M. (2003). Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage. Food Chemistry. 83: 167-173. [DOI: 10.1016/S0308-8146(03)00059-1] [DOI:10.1016/S0308-8146(03)00059-1]
5. De Souza A.V., Vieites R.L., Gomes E.P., Da Silva Vieira M.R. (2018). Biochemical characterization of blackberry fruit (Rubus sp) and jellies. Australian Journal of Crop Science. 12: 624-630. [DOI: 10.21475/ajcs.18.12.04.pne933] [DOI:10.21475/ajcs.18.12.04.pne933]
6. Dubois M., Gilles K.A., Hamilton J.K., Rebers P.A., Smith F. (1956). Colorimetric method for determination of sugars and related substances. Analytical Chemistry. 28: 350-356. [DOI: 10.1021/ac60111a017] [DOI:10.1021/ac60111a017]
7. Fadda C., Fenu P.A.M., Usai G., Del Caro A., Diez Y.M., San-guinetti A.M., Piga A. (2015). Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life. Czech Journal of Food Sciences. 33: 531-536. [DOI: 10.17221/171/2015-CJFS] [DOI:10.17221/171/2015-CJFS]
8. Guerreiro A.C., Gago C.M.L., Miguel M.G.C., Antunes M.D.C. (2013). The effect of temperature and film covers on the storage ability of Arbutus unedo L. fresh fruit. Scientia Horticulturae. 159: 96-102. [DOI: 10.1016/j.scienta.2013.04. 030] [DOI:10.1016/j.scienta.2013.04.030]
9. Hassimotto N.M.A., Pinto M.D.S., Lajolo F.M. (2008). Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk. Journal of Agricultural and Food Chemistry. 56: 11727-11733. [DOI: 10.1021/jf8026149] [DOI:10.1021/jf8026149] [PMID]
10. Kaume L., Howard L.R., Devareddy L. (2012). The blackberry fruit: a review on its composition and chemistry, metabolism and bioavailability, and health benefits. Journal of Agricultural and Food Chemistry. 60: 5716-5727. [DOI: 10.1021/ jf203318p] [DOI:10.1021/jf203318p] [PMID]
11. Kim M.J., Perkins-Veazie P., Ma G., Fernandez G. (2015). Shelf life and changes in phenolic compounds of organically grown blackberries during refrigerated storage. Postharvest Biology and Technology. 110: 257-263. [DOI: 10.1016/j.postharvbio. 2015.08.020] [DOI:10.1016/j.postharvbio.2015.08.020]
12. Kraft T.F.B., Dey M., Rogers R.B., Ribnicky D.M., Gipp D.M., Cefalu W.T., Raskin I., Lila M.A. (2008). Phytochemical composition and metabolic performance enhancing activity of dietary berries traditionally used by native North Americans. Journal of Agricultural and Food Chemistry. 56: 654-660. [DOI: 10.1021/jf071999d] [DOI:10.1021/jf071999d] [PMID] [PMCID]
13. Liu S., Manson J.E., Lee I.M., Cole S.R., Hennekens C.H., Willett W.C., Buring J.E. (2000). Fruit and vegetable intake and risk of cardiovascular disease: the women's health study. The American Journal of Clinical Nutrition. 72: 922-928. [DOI: 10.1093/ajcn/72.4.922] [DOI:10.1093/ajcn/72.4.922] [PMID]
14. Lo Piero A.R., Puglisi I., Rapisarda P., Petrone G. (2005). Anthocyanins accumulation and related gene expression in red orange fruit induced by low temperature storage. Journal of Agricultural and Food Chemistry. 53: 9083-9088. [DOI: 10.1021/jf051609s] [DOI:10.1021/jf051609s] [PMID]
15. Marinova D., Ribarova F., Atanassova M. (2005). Total phenolics and total flavonoids in Bulgarian fruits and vegetables. Journal of the University of Chemical Technology and Metallurgy. 40: 255-260.
16. Orak H.H., Aktas T., Yagar H., İsbilir S.S., Ekinci N., Hasturk Sahin F. (2012). Effects of hot air and freeze drying methods on antioxidant activity, colour and some nutritional characteristics of strawberry tree (Arbutus unedo L.) fruit. Food Science and Technology International. 18: 391-402. [DOI: 10.1177/ 1082013211428213] [DOI:10.1177/1082013211428213] [PMID]
17. Perkins-Veazie P., Collins J.K., Clark J.R. (1996). Cultivar and maturity affect postharvest quality of fruit from erect blackberries. HortScience. 31: 258-261. [DOI: 10.21273/HORTSCI. 31.2.258] [DOI:10.21273/HORTSCI.31.2.258]
18. Perkins-Veazie P., Kalt W. (2002). Postharvest storage of blackberry fruit does not increase antioxidant levels. Acta Horticulturae. 585: 521-524. [DOI: 10.17660/ActaHortic. 2002.585.84] [DOI:10.17660/ActaHortic.2002.585.84]
19. Prior R.L., Wu X., Gu L., Hager T.J., Hager A., Howard L.R. (2008). Whole berries versus berry anthocyanins: interactions with dietary fat levels in the C57BL/6J mouse model of obesity. Journal of Agricultural and Food Chemistry. 56: 647-653. [DOI: 10.1021/jf071993o] [DOI:10.1021/jf071993o] [PMID]
20. Salgado A.A., Clark J.R. (2016). "Crispy" blackberry genotypes: a breeding innovation of the university of Arkansas blackberry breeding program. HortScience. 51: 468-471. [DOI: 10.21273 /HORTSCI.51.5.468] [DOI:10.21273/HORTSCI.51.5.468]
21. Šamec D., Piljac-Žegarac J. (2011). Postharvest stability of antioxidant compounds in hawthorn and cornelian cherries at room and refrigerator temperatures-Comparison with blackberries, white and red grapes. Scientia Horticulturae. 131: 15-21. [DOI: 10.1016/j.scienta.2011.09.021] [DOI:10.1016/j.scienta.2011.09.021]
22. Seeram N.P. (2008). Berry fruits: compositional elements, biochem-ical activities, and the impact of their intake on human health, performance, and disease. Journal of Agricultural and Food Chemistry. 56: 627-629. [DOI: 10.1021/jf071988k] [DOI:10.1021/jf071988k] [PMID]
23. Segantini D.M., Threlfall R., Clark J.R., Brownmiller C.R., Howard L.R., Lawless L.J.R. (2017). Changes in fresh-market and sensory attributes of blackberry genotypes after postharvest storage. Journal of Berry Research. 7: 129-145. [DOI: 10.3233/JBR-170153] [DOI:10.3233/JBR-170153]
24. Shukitt-Hale B., Lau F.C., Joseph J.A. (2008). Berry fruit supplementation and the aging brain. Journal of Agricultural and Food Chemistry. 56: 636-641. [DOI: 10.1021/jf072505f] [DOI:10.1021/jf072505f] [PMID]
25. Wood J.E., Senthilmohan S.T., Peskin A.V. (2002). Antioxidant activity of procyanidin-containing plant extracts at different pHs. Food Chemistry. 77: 155-161. [DOI: 10.1016/S0308-8146(01)00329-6] [DOI:10.1016/S0308-8146(01)00329-6]
26. Wrolstad R.E., Durst R.W., Lee J. (2005). Tracking color and pigment changes in anthocyanin products. Trends in Food Science and Technology. 16: 423-428. [DOI: 10.1016/j.tifs. 2005.03.019] [DOI:10.1016/j.tifs.2005.03.019]
27. Wu R., Frei B., Kennedy J.A., Zhao Y. (2010). Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of 'Marion' and 'Evergreen' blackberries. LWT-Food Science and Technology. 43: 1253-1264. [DOI: 10.1016/j.lwt.2010.04.002] [DOI:10.1016/j.lwt.2010.04.002]
28. Yılmaz K.U., Zengın Y., Ercıslı S., Serce S., Gunduz K., Sengul M., Asma B.M. (2009). Some selected physico-chemical characteristics of wild and cultivated blackberry fruits (Rubus fruticosus L.) from Turkey. Romanian Biotechnological Letters. 14: 4152-4163.

Add your comments about this article : Your username or Email:

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2021 CC BY-NC 4.0 | Journal of food quality and hazards control

Designed & Developed by : Yektaweb