Chemical and physical changes during ripening raspberry (Rubuscaesius L.) fruits – JBES

Rubus caesiusAezamRezaee Kivi, Nasrin Sartipnia, Latifeh Nikmanesh

Department of Biology, Faculty of Science, Islamic Azad University, Khalkhal, Iran

Department of Biology, Faculty of Science, Islamic Azad University, Eslamshahr, Iran

Department of Biology Payame Noor University, Iran

Key words:Rubuscaesius, fruit ripening, anthocyanin.


Raspberries (Rubuscaesius L.) were harvested a three developmental stages (unripe, semi-ripe, ripe) to study changes associated with (dry mater, soluble solids, titratable acidity, pH, total phenolics and total anthocyanin) in order to understand this behavior during the ripening process. The determination of fruit maturity was based on fruit surface color. rubus-caesius-jouko-lehmuskallio-gave-permissionEnhanced fruit ripening was reflected by decreased values for titratable acidity, total phenolics and increased concentration of total anthocyanins and soluble solids. Total phenolics displayed their highest values in green fruit. In the early fruit ripening stages, pH decreased, titratable acidity increased, while in the later stage, pH increased, titratable acidity decreased considerably. Analysis of variance (ANOVA) revealed that the effect of ripening stage was significant (P<0.05) on chemical and physical characteristics.

jbes-vol4no2-p421-425Get the original articles in Source: Volume 4, Number 2, February 2014 – JBES

Journal Name: Journal of Biodiversity and Environmental Sciences (JBES)

Published By: International Network for Natural Sciences

Related Post: Anthropogenic disturbances and regeneration status of PinusroxburghiiSarg. inPonda Watershed, Rajouri, Jammu and Kashmir — JBES

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