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A muscadine grape (Vitis rotundifolia) planting was established in 1996 at the Southwest Research and Extension Center in Hope, Ark., to provide information on the performance of muscadine grape cultivars in a region where cold hardiness is not a major limitation. This research evaluated harvest parameters, fruit and juice quality, and nutraceutical potential of selected muscadine cultivars grown in southwestern Arkansas. The cultivars evaluated were `Black Beauty', `Carlos', `Cowart', `Doreen', `Early Fry', `Fry', `Granny Val', `Ison', `Jumbo', `Late Fry', NC67A015-17, NC67A015-26, `Nesbitt', `Scarlett', `Southern Home', `Sterling', `Sugargate', `Summit', `Supreme', and `Tara'. Muscadine cultivars differed in productivity and fruit quality. In 2002 and 2003, juice was produced from `Carlos', `Granny Val', `Ison', `Nesbitt', `Southern Home', `Summit', and `Supreme' grapes. `Black Beauty' was also produced into juice in 2003. In 2002, `Nesbitt' grapes had the highest juice yield, 520 L·t–1 (124.6 gal/ton). `Ison' and `Supreme' juice had the highest soluble solids level. In 2003, `Granny Val' grapes had the highest juice yield, 551 L·t –1 (132.0 gal/ton). `Southern Home' juice had the highest soluble solids. The press materials of muscadine grapes were a potential source of high levels of nutraceutical compounds. Dried seeds had the highest total phenolic and oxygen radical absorbance capacity (ORAC) levels followed by the dried skins, the grapes, and then the juice. The skins of the black cultivars had the highest total anthocyanins level. `Supreme' seeds had the highest total phenolic and ORAC levels while `Ison' skins had the highest total anthocyanin levels. Based on yield, harvest, and juice quality, cultivars recommended to growers in southwestern Arkansas and other areas with a similar climate include `Black Beauty', `Carlos', `Fry', `Granny Val', `Nesbitt', `Southern Home', `Summit', and `Supreme'.

BACKGROUND: Since the consumption of fresh blackberries has increased, the demand for new cultivars with extended postharvest quality that meet consumer expectations has increased. OBJECTIVE: The objective of this study was to identify fresh-market blackberry genotypes with high postharvest potential and evaluate changes in physiochemical and sensory attributes. METHODS: Fruit quality, chemical composition and descriptive sensory attributes of five blackberry cultivars (Natchez, Osage, Ouachita, Prime-Ark ® 45 and Prime-Ark ® Traveler) and six advanced breeding selections from the University of Arkansas Fruit Breeding Program were evaluated at harvest and after 7 days of storage (2 • C and 90% RH). Fruit quality (firmness, red drupelets, weight loss and unmarketability) and chemical composition (basic composition and phytochemicals) were evaluated, and a trained descriptive sensory panel (n = 8-9) evaluated blackberry attributes for appearance, basic tastes, feeling factors, aromatics and texture. RESULTS: The blackberries had soluble solids of 6.6-10.9% and titratable acidity of 0.5-1.5% at harvest. 'Natchez' had the lowest percent of unmarketable fruit (2.9%) and A-2418 had the highest (53.6%) after 7 days of postharvest storage. After 7 days of storage, 'Natchez' and A-2453 had low incidence of red drupelets and high uniformity of color and 'Natchez' and A-2491 were associated with the sensory attributes of sweetness and overall aromatic impact. The sensory panelists could not perceive differences in color, uniformity of color, glossiness, firmness or sweetness after storage, but perceived blackberries as more astringent and less sour and bitter after storage. These sensory findings correspond with the fruit quality and chemical composition data that indicated no changes for incidence of red drupelets, firmness or soluble solids of blackberries after storage. However, blackberries had increased total phenolics, flavonols, anthocyanins and ellagitannins, and decreased titratable acidity after storage. After storage, total phenolics and total ellagitannins of blackberries were positively correlated to bitter and sour basic tastes. CONCLUSION: Fruit quality and chemical composition analyses correlated to sensory attributes and may assist blackberry breeders in developing cultivars with extended postharvest storage and superior fruit attributes. 'Natchez', A-2453 and A-2491 showed positive fruit attributes in this study and have potential for the development of future cultivars or used as parents for crosses in blackberry breeding programs.

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Expanding interest in the nutraceutical market inspires sensory-and nutraceutical-oriented optimization methods. Black cherry (BlkCh), Concord grape (Con) and pomegranate (Pom) juices were blended according to a mixture design (seven juice treatments) and evaluated by descriptive and consumer panels. Consumers (n = 100) evaluated estimated overall liking (OL), pre-and postantioxidant information OL, appearance OL, just-about-right (JAR) attributes, purchase intent and familiarity to determine an optimum juice formulation and the influence of consumer characteristics on acceptance of nutraceutical-rich juices. Descriptive (n = 10) and consumer (n = 100) data showed that Con juice attributes (sweetness, Concord flavor, caramelized flavor) were positive, and that the attributes of BlkCh and Pom juices were negative. Post-antioxidant information OL was high for Con juice (7.48) and low for BlkCh juice (5.01) and Pom juice (5.01). Using the desirability function, juice blend solutions were generated based on OL for pre-antioxidant-information (77% Con + 3% Pom + 20% BlkCh) and post-antioxidant information (75% Con + 12% Pom + 13% BlkCh). Pom juice had the most antioxidants, and the post-antioxidant information solution had a higher level of Pom. JAR analysis showed that 33% Con + 33% Pom + 33% BlkCh juice had fewer nonoptimal attributes than 100% Pom or 100% BlkCh juice, but had more antioxidants than 100% Con juice. Evaluating consumer OL, diagnostic and descriptive data provided a comprehensive understanding of how products could be adjusted to maximize consumer acceptance.