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| Jacques,Andressa Carolina; Chaves,Fábio Clasen; Zambiazi,Rui Carlos; Brasil,Márcia Campos; Caramão,Elina Bastos. |
| Blackberry (Rubus fruticosus, cultivar Tupy), an expanding fruit crop in southern Brazil, is greatly appreciated for its flavor and bioactive potential with limited characterization of its metabolite content. The purpose of this study was to characterize the bioactive and volatile organic compound (VOC) content of mature blackberry fruit of cultivar Tupy. Gallic acid, (-)-epicatechin, ferulic acid, and quercetin were the main phenolic compounds found in mature fruit. Among the VOCs identified in 'Tupy' blackberry were important flavor components characteristic of fruit berries, including hydrocarbons, alcohols, aldehydes, ketones, esters, and terpenoids. Some of the VOCs had not been previously found in blackberry, while others have been associated with... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Flavor; Phenolic compounds; Blackberry. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300030 |
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| Clark,John R.; Finn,Chad E.. |
| Blackberries have now become a common fruit in marketing outlets, particularly in North America and the European Union. Blackberries have enjoyed expansion due to a combination of factors including improved cultivars, expanded marketing efforts and fruit availability, and an overall increase in berry consumption, especially as fresh fruit, in many areas of the world. It is estimated that cultivated blackberries are grown in excess of 25,000 ha worldwide. World production, and cultivation are commented.The rapid expansion of the blackberry industry has been remarkable. New, higher quality, cultivars, modified production practices and new production regions have all combined to make this crop one that consumers expect to be available fresh year-round in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Blackberry; Production; Technology. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452014000100007 |
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| Oliveira,Dalany Menezes; Rosa,Cassia Ines Lourenzi Franco; Kwiatkowski,Angela; Clemente,Edmar. |
| Blackberry is a notable fruit due to bioactive compounds. However it has a fragile structure, which reduces the consumption in natura. The aim of this study was to evaluate the physical and chemical quality of the cv. Tupy blackberry fruits, produced in an organic system, and coated with emulsions based on cassava starch and water kefir grains stored under refrigeration. The fruits were divided into three groups: a control (T1) and two treatments with coatings. The coatings used were: cassava starch solution 2.5% (T2); water kefir grains at 20% (T3). The fruits of the three treatments were stored at 10 ± 2 ºC and RH 85 ± 3%, and were evaluated every three days for 12 days period. It was determined: weight loss, firmness, pH, titratable acid, soluble... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Blackberry; Cassava starch; Water kefir; Fruits; Conservation. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902013000200012 |
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