EVALUATION OF POST-HARVEST OF WILD AND IMPROVED BLACKBERRY FRUITS

Hildegard Berenice List Montesinos, Serafin Cruz Izquierdo, Geremias Rodriguez Bautista, Nicacio Cruz Huerta, Luis Gerardo Zepeda Vallejo, J. Jesús García Zavala, Cruz del Rosario Alvarado Ramírez

Abstract


Background. Blackberry fruits are fragile and very perishable; they require various care and practices that guarantee a long shelf life. The quality of the fruits is evidenced by determining the postharvest parameters; these parameters have been fundamental in the development of improved varieties. In Mexico there are various species of wild blackberries with interesting characteristics for their integration in genetic improvement. Objective. To determine the postharvest parameters of wild fruits, improved open and private varieties of blackberries. Methodology. Phenotypic parameters related to the fruit, drupeoles and fruit shape index were measured. The physicochemical parameters evaluated were: titratable acidity, total soluble solids and pH. Results. The wild fruits are smaller in size than the open varieties fruits, these in turn are smaller than the private varieties. In terms of shape, wild fruits are rounded, improved fruits tend to be elongated. Wild fruits had fewer drupeoles per fruit, except Rubus adenotrichus. In the physical-chemical analysis, the improved fruits presented more total soluble solids and lower titratable acidity than the wild fruits. The pH presented little variation between wild and improved species. The parameters of size, fruit sweetness and titratable acidity notifies for the conventional breeding carried out in this species over time.  Implications. Knowing the potential of wild Rubus species will allow their conservation and use. Conclusions. Wild fruits, improved open and private varieties presented a wide variability in the evaluated postharvest parameters.

Keywords


Rubus; wild; varieties; quality; postharvest; good practices; breeding.

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URN: http://www.revista.ccba.uady.mx/urn:ISSN:1870-0462-tsaes.v28i1.53143

DOI: http://dx.doi.org/10.56369/tsaes.5314

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