Development and Quality of ‘R1’ Red Raspberry Fruit Grown at Pang Da Royal Agricultural Station, Chiang Mai Province
Article Sidebar
Main Article Content
Abstract
The study on fruit development of ‘R1’ red raspberry cultivated at Pang Da Royal Agricultural Station, 690 meters above mean sea level (18°51'12.5"N 98°45'40.4"E), aimed to investigate the changes in physical and chemical characteristics of raspberry fruit during fruit development, in order to provide information for cultivation, management, and production in Thailand. The results from eight developmental stages over a 30-day period after blooming (DAB) indicated that raspberry fruit exhibited a sigmoid growth pattern, with increases in both fruit size and weight occurring concurrently. Fruit weight ranged from 0.60 to 4.21 g per fruit, fruit width ranged from 8.87 to 16.78 mm, and fruit length ranged from 9.97 to 19.40 mm. Color development, the fruit initially appeared dark green, gradually becoming lighter, and eventually turning red due to the accumulation of anthocyanins around 26 days after blooming. The total soluble solids (TSS) increased continuously throughout the developmental stages, ranging from 2.89 to 9.43 %. Titratable acidity (TA) showed an increasing and then decreasing trend during fruit ripening, with values ranging from 0.98 to 2.91%. Furthermore, total anthocyanin content and ascorbic acid content increased progressively during fruit development, reaching the highest levels at full ripeness, with maximum values of 114.02 and 15.00 mg per 100 g fresh weight, respectively.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
References
Álvarez, F., M. Moya, C. Rivera-Mora, P.E. Zúñiga, K. Jara-Cornejo, P. Muñoz, A. Ayala-Raso, S. Munné-Bosch, C.R. Figueroa, N.E. Figueroa, M. Valdenegro, J.E. Alvaro, W. Schwab, B.G. Defilippi and F. Lida. 2023. Abscisic acid synthesis and signaling during the ripening of raspberry (Rubus idaeus ‘Heritage’) fruit. Plants 12(9): 1882. doi: 10.3390/plants12091882.
Beekwildera, J., M. Ingrid, M. Van der, A. Simicb, J. Uitdewilligena, J. Arkela, R.C.H. de Vosa., H. Jonkera, W.A., Verstappenc Francel, J. Harro, D. Bouwmeesterc, O. Sibbesene, I. Qvistf, J.D. Mikkelsene and D.H. Robert. 2008. Metabolism of carotenoids and apocarotenoids during ripening of raspberry fruit. Biofactors 34(1): 57-66.
Cruz-Rus, E., M.A. Botella, V. Valpuesta and M.C. Gomez-Jimenez. 2010. Analysis of genes involved in L-ascorbic acid biosynthesis during growth and ripening of grape berries. Journal of Plant Physiology 167(9): 739-748.
Dincheva. I, I. Badjakov, V. Kondakova and R. Batchvarova. 2013. Metabolic profiling of red raspberry (Rubus idaeus) during fruit development and ripening. International Journal of Agriculture Science, Research and Technology 3(2): 81-88.
Forney, C.F., W. Kalt, M.A. Jordan, M.R. Vinqvist-Tymchuk and S.A.E. Fillmore. 2012. Blueberry and cranberry fruit composition during development. Journal of Berry Research 2(3): 169-177.
Graham, J. and N. Jennings. 2008. Raspberry breeding. pp. 233-248. In: P.M. Priyadarshan and S. Mohan Jain (eds.). Breeding Plantation Tree Crops: Temperate Species, Springer New York.
Graham, J. and C. Simpson. 2018. Developmental transitions to fruiting in red raspberry. pp. 199-212. In: T. Hytönen, J. Graham and R. Harrison (eds.). The genomes of Rosaceous Berries and Their Wild Relatives, Springer International Publishing AG, Cham.
Hatami, M., S. Kalantari and M. Delshad. 2013. Responses of different maturity stages of tomato fruit to different storage conditions. Acta Horticulturae 1012: 857-864.
Heide, O.M. and A. Sønsteby. 2011. Physiology of flowering and dormancy regulation in annual-and biennial-fruiting red raspberry (Rubus idaeus L.)–a review. The Journal of Horticultural Science and Biotechnology 86(5): 433-442.
Jing, Y., J. Cui, J. Chen, J. Yao, Y. Hao, Y. Fan and Y. Liu. 2020. Evaluation of physicochemical properties in three raspberries (Rubus idaeus) at five ripening stages in northern China. Scientia Horticulturae 263: 109146.
Kobori, R., S. Yakami, T. Kawasaki and A. Saito. 2021. Changes in the polyphenol content of red raspberry fruits during ripening. Horticulturae 7(12): 569.
Kruger, E., E. Schopplein, S. Rasim, G. Cocca and H. Fischer. 2003. Effects of ripening stage and storage time on quality parameters of red raspberry fruit. European Journal of Horticultural Science 68(4): 176-182.
Lebedev, V.G., N.M. Subbotina, O.P. Maluchenko, K.V. Krutovsky and K.A. Shestibratov. 2019. Assessment of genetic diversity in differently colored raspberry cultivars using SSR markers located in flavonoid biosynthesis genes. Agronomy 9(9): 518, doi:10.3390/agronomy9090518.
Neocleous, D., I. Papadopoulos and M. Vasilakakis. 2005. Growing red raspberry in soilless culture under different chilling treatments for early summer production. Small Fruits Review 4(4): 37-48.
Ochoa, M.R., A.G. Kesseler, M.B. Vullioud and J.E. Lozano. 1999. Physical and chemical characteristics of raspberry pulp: storage effect on composition and color. LWT-Food Science and Technology 32(3): 149-153.
Owino, W.O., Y, Manabe, F.M. Mathooko, Y. Kubo and A. Inaba. 2006. Regulatory mechanisms of ethylene biosynthesis in response to various stimuli during maturation and ripening in fig fruit (Ficus carica L.). Plant Physiology and Biochemistry 44(5-6): 335-342.
Palonen, P., M. Pohjola and S. Karhu. 2015. Cropping potential of raspberry long-cane plants is affected by their growing conditions and duration of cold storage. The Journal of Horticultural Science and Biotechnology 90(6): 738-746.
Pantelidis, G.E., M. Vasilakakis, G.A. Manganaris and G.R. Diamantidis. 2007. Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food chemistry 102(3): 777-783.
Perkins-Veazie, P. and G. Nonnecke. 1992. Physiological changes during ripening of raspberry fruit. HortScience 27(4): 331-333.
Perkins-Veazie, P., G.R. Nonnecke and R, Gladon. 1993. Development and ripening of primocane-fruiting 'heritage' raspberry. Acta Horticulturae 352: 209-212.
Pitsioudis, F., W. Odeurs and P. Meesters. 2009. Early and late production of raspberries, blackberries and red currants. Acta Horticulturae 838: 33-38.
Promdach, C., A. Rugkong, R. Sae-Yang and L. Lerslerwong. 2022. Study of anthocyanin content of edible flowers under greenhouse condition in Southern Thailand. Khon Kaen Agriculture Journal 50(Suppl.1): 589-595. (in Thai)
Savini, G., G. Graziano, D. Bertoldi, S. Soppelsa and C. Andreotti. 2016. Dynamics of nutrient uptake in raspberry plants. Acta Horticulturae 1117: 335-340.
Sjulin, T.M. and J. Robbins. 1987. Effects of maturity, harvest date, and storage time on postharvest quality of red raspberry fruit. Journal of the American Society for Horticultural Science 112(3): 481-487.
Skrovankova, S., D. Sumczynski, J. Mlcek, T. Jurikova and J. Sochor. 2015. Bioactive compounds and antioxidant activity in different types of berries. International Journal of Molecular Sciences 16(10): 24673-24706.
Sønsteby, A. and O.M. Heide. 2009a. Effects of photoperiod and temperature on growth and flowering in the annual (primocane) fruiting raspberry (Rubus idaeus L.) cultivar ‘Polka’. The Journal of Horticultural Science and Biotechnology 84(4): 439-446.
Sønsteby, A. and O.M. Heide. 2009b. Temperature limitations for flowering in strawberry and raspberry. Acta Horticulturae 838: 93-97.
Sønsteby, A., U. Myrheim, N. Heiberg and O.M. Heide. 2009. Production of high yielding red raspberry long canes in a Northern climate. Scientia Horticulturae 121(3): 289-297.
Suachumsang, N., S. Tubtim, C. Boonyapisanand and N. Amnuaysin. 2021. Effect of postharvest hexanal treatment on physiological changes and quality of banana fruits during ripening. Thai Science and Technology Journal 29(6): 999-1009. (in Thai)
Takasawa, R., K. Saeki, A. Tao, A. Yoshimori, H. Uchiro, M. Fujiwara and S.I. Tanuma. 2010. Delphinidin, a dietary anthocyanidin in berry fruits, inhibits human glyoxalase I. Bioorganic & medicinal chemistry 18(19): 7029-7033.
Tkaczyńska, A., E. Sendra, N. Jiménez-Redondo and E. Rytel. 2024. Studying the stability of anthocyanin pigments isolated from juices of colored-fleshed potatoes. International Journal of Molecular Sciences 25(20): 11116.
Tosun, I., N.S. Ustun and B. Tekguler. 2008. Physical and chemical changes during ripening of blackberry fruits. Scientia Agricola 65(1): 87-90.
Wang, S.Y., C.T. Chen and C.Y. Wang. 2009. The influence of light and maturity on fruit quality and flavonoid content of red raspberries. Food chemistry 112(3): 676-684.
Warathonpiboon, P. 2014. Consumption behavior: consumerism food and health-conscious food. Panyapiwat Journal 5(2): 255-264. (in Thai)
Wróblewska, W., J. Pawlak and D. Paszko. 2019. Economic aspects in the raspberry production on the example of farms from Poland, Serbia and Ukraine. Journal of Horticultural Research 27(2): 71-80.
