Effects of Different Organic Weed Management Strategies on the Physicochemical, Sensory, and Antioxidant Properties of Machine‐Harvested Blackberry Fruits

Abstract

Weed management is one of the largest costs associated with organic agriculture because of limited availability of approved herbicides. While much work has been done to evaluate the effect of different methods on plant growth and yield, few have determined the impact of weed management methods on fruit quality. This study investigated the impact of 3 common weed management strategies on physicochemical, sensory, and antioxidant properties of 2 organically grown blackberry cultivars. Given the widespread belief that organically grown products are of higher quality than conventionally grown ones, the information generated is particularly important for growers and consumers.

Cellulose Nanocrystal Reinforced Chitosan Coatings for Improving the Storability of Postharvest Pears Under Both Ambient and Cold Storages

“…1 filter paper. The filtrate was directly used for measuring TSS content using a refractometer (RA250‐HE, KEM, Tokyo, Japan), but diluted 10 times with DI water for measuring pH and TA using a pH meter (Orion 410A, Fisher scientific, Southern Pines, Mass., U.S.A.), or titrated with 0.1 mol L −1 NaOH to reach pH 8.3 using a digital titrator (Brinkmann, Wixom, Tex., U.S.A.) (Cavender and others ), respectively. TA was reported as the equivalent percentage of malic acid.…”

Influence of cultivar and of conventional and organic agricultural practices on phenolic and sensory profile of blackberries (Rubus fruticosus)

“…Therefore, it is crucial to select the optimal edaphoclimatic conditions, genotype and best agricultural practices, in order to maximize the level of heath beneficial components. Even though various studies have been performed in strawberries, grapes and blueberries, there are only a few studies on blackberries . In this context, the aim of this study was to compare the accumulation pattern of polyphenols as well as the sensory profile of blackberry varieties ‘Loch Ness’ and ‘Chester Thornless’ grown using organic and conventional agricultural practices under the same edaphoclimatic conditions.…”

“…These phytochemicals include flavonoids, namely anthocyanins and tannins -mainly ellagitannins -that contribute to their high antioxidant activity, which in turn, can potentially contribute to protection against cellular ageing and in reducing the risk of cancer, cardiovascular diseases and other pathologies. [1][2][3][4][5][6][7] Among the most cultivated blackberries cultivars worldwide, the 'Loch Ness' and 'Chester Thornless' cultivars, subjected to recent breeding programmes, combined with their good sensory properties, also present desirable technological properties that make them more suitable and preferred for export. 8 Organic agricultural practices are gaining broad recognition as a sustainable strategy that will drive agricultural activities in the coming years.…”

“…Even though various studies have been performed in strawberries, 12 grapes 13 and blueberries, 14 there are only a few studies on blackberries. 15,16 In this context, the aim of this study was to compare the accumulation pattern of polyphenols as well as the sensory profile of blackberry varieties 'Loch Ness' and 'Chester Thornless' grown using organic and conventional agricultural practices under the same edaphoclimatic conditions.…”

Effect of Different Commercial Fertilizers, Harvest Date, and Storage Time on Two Organically Grown Blackberry Cultivars: Physicochemical Properties, Antioxidant Properties, and Sugar Profiles

“…ORAC was measured using the fluorescent method described by Cao et al [40] which had been adapted for use in a 96-well microplate fluorometer (SpectraMax Gemini XS, Molecular Devices, Foster City, CA, USA Alto, CA, USA) was used to determine the sugar profile of the fruit according to the method of Cavender et al [42]. All samples were assayed in triplicate, and the concentrations of the three major sugars (fructose, sucrose, and glucose) were calculated based upon standard curves constructed using a series of pure sugar solutions (0.9375, 1.875, 3.75, and 7.5 g/ 100 mL of each).…”