Retention of anthocyanins in blackberry fruits (Rubus glaucus Benth) without spines undergoing different postharvest treatments.

Abstract:

The blackberry is a highly valued fruit due to its content of vitamins, minerals and antioxidants, mainly anthocyanins that contribute to striking dark red or purple color. Due to its extreme delicacy and limited useful life, high care is needed in its harvesting and transportation, as well as the study of emerging technologies to maintain its nutritional and antioxidant quality during storage. In the present work, UV-C radiation (2, 5 kJ/m 2), gaseous ozone (0, 5 ppm/5 min) and 1-MCP (0, 5 μL/L; 12 h) were applied in blackberry (INIAP Andimora variety (Andean Blackberry)-2013) harvested with a degree of commercial maturity, and subsequent storage at 4 C during 18 days, period in which weight loss (PP), loss of electrolytes (PE) content of total anthocyanins (AT) in drupes and receptacle were evaluated. The assays were compared with fruits without treatment (controls). The treatments reduced the PP with respect to the controls, being more effective the use of UV-C radiation. PE increased during storage, treatment with UV-C light reduced in 18.75% the PE with respect to gaseous ozone (24, 51%), 1-MCP (23, 99%) and controls (23, 88 and 26, 10%) for day 18. The damage to tissue integrity can be related to the migration of anthocyanins from the drupes to receptacle. The treatments favored the retention of AT in the drupes, slowing down their displacement towards the receptacle in 14, 50 and 70%(gaseous ozone, UV-C and 1-MCP, respectively) compared to the controls (0,449; 0,449 and 0,405 mg/kg total anthocyanins eq. cyanidin-3-glucoside) at the end of storage. UV-C and 1-MCP produced better control of the migration of pigments (anthocyanins …

Año de publicación:

2019

Keywords:

Fuente:

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