Pre-harvest factors influencing the quality of berries

Vittori, Lucia Di; Mazzoni, Luca; Battino, Maurizio; Mezzetti, Bruno

doi:10.1016/j.scienta.2018.01.058

Cited by 136 publications

(114 citation statements)

References 164 publications

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“…Small red fruit, known as berries, have a sweet or bitter taste, a rounded shape, and a coloration ranging from red to purple/blue attractive to the consumers. They have been consumed for many years, mainly in the northern countries, where there is limited availability of other fruit and vegetable species (Di Vittori, Mazzonia, Battinob, & Mezzetti, 2018;Manganaris, Goulas, Vicente, & Terry, 2013).…”

Section: Introductionmentioning

confidence: 99%

Berry Jelly: Optimization Through Desirability‐Based Mixture Design

Schiassi

Salgado

Meirelles

et al. 2019

Journal of Food Science

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Berries are among the nutritionally richest fruits and the mixing of these fruits can originate products with peculiar characteristics and added value, since the fruit mixture allows adding nutritional and sensory value to the final product. Thus, in this study we aimed to optimize a mixed berry jelly formulation of red fruit (blackberry, blueberry, and strawberry), through the mixture design, desirability function, and response surface methodology. The fruit mixture influenced the physical–chemical, sensory, and nutritional characteristics of mixed jelly, and it was observed that the mixture of two or more fruits may increase the acceptance of the product and even its nutritional value. According to the contour curve graph for the sensory and nutritional desirability function, the ideal mixed berry jelly should contain 55% to 100% blackberry, 0% to 20% blueberry, and 0% to 40% strawberry. The exact proportion of fruit may depend on seasonality or the commercial value of the fruit. Practical Application In Brazil, there are many blackberry, blueberry, and strawberry cultivars grown in subtropical regions and high perishability hinders the fruit consumption in fresh form. In this context, through this study it was possible to verify which fruits are more suitable for processing in the form of jelly, as well as to optimize, based on sensory and nutritional characteristics, a mixed berry jelly formulation with greater attractiveness to consumers.

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Section: Introductionmentioning

confidence: 99%

Berry Jelly: Optimization Through Desirability‐Based Mixture Design

Schiassi

Salgado

Meirelles

et al. 2019

Journal of Food Science

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“…These phenomena are dependent on variety tolerance to high temperatures [35]; thus, the viticulturists must choose carefully before they start new plantations, reaching for a compromise between adaptability and quality. Usually, native varieties thrive better on a given environment than exotic ones even when conditions suffer large alterations that is the case of Touriga Nacional in Portugal, a valuable premium variety to produce high-quality wines, well adapted to regions with intense solar radiation and warm climates [37,38], and the adaptability to different climatic conditions is a variety trait important to mitigate the effects of stressful factors on the berry quality [39,40].…”

Section: Wine Grape Qualitymentioning

confidence: 99%

Vineyard and Olive Orchard Management to Maintain Yield and Quality Under Abiotic Stress Conditions

Oliveira¹,

Fernandes-Silva²

2020

Modern Fruit Industry

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Yield and quality of fruits are multifaceted traits involving various plant and fruit processes that, for a given genetic makeup, depend on environmental factors and agronomic practices. Crop yield has to meet the demand of a growing population, but crop quality is a challenging issue affected by consumer's behavior and increasingly associated with food security. The projected climate scenario for South Mediterranean Europe predicts lower precipitation and higher temperatures that will negatively affect agricultural activity. A warmer and drier climate is expected to cause changes in crop yield and its quality. Higher temperatures affect photosynthesis, causing alterations in sugars, organic acids, flavonoid contents, firmness, and antioxidant activity. Reduced soil water availability will impact on the capacity of plants to accumulate biomass and when conjugated with warmer weather, it can trigger disorders like fruit sunburn further depressing crop yields. New cultivation techniques are necessary to produce sufficient food supplies to meet the basic nutrient requirements of the growing human population and support the agriculture economy. We focus on the production of olives and wine grapes, two of the most cultivated fruit crops of Southern Europe, which is certainly strongly affected by changing weather conditions. We review the recent developments on agronomic practices to counter or minimize the projected environmental changes, and we will report on our own experiences.

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“…Nowadays, strawberry fruits for market purposes are sorted based on their external quality such as a bright red color, uniform distribution, size, shape and absence of surface defects, but it is well known that internal quality parameters, such as taste, sweetness and acidity, are fundamental in the definition of fruit quality and strongly influence appreciation by the final consumer [1]. The qualitative characteristics of fruits are currently determined by destructive analyses which, if on the one hand guarantee clear and reliable information, on the other have different limits in terms of the amplitude of the product that can be analyzed due to the time necessary for carrying out the analyses.…”

Section: Introductionmentioning

confidence: 99%

Application of the Non-Destructive NIR Technique for the Evaluation of Strawberry Fruits Quality Parameters

Mancini

Mazzoni

Gagliardi

et al. 2020

Foods

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The determination of strawberry fruit quality through the traditional destructive lab techniques has some limitations related to the amplitude of the samples, the timing and the applicability along all phases of the supply chain. The aim of this study was to determine the main qualitative characteristics through traditional lab destructive techniques and Near Infrared Spectroscopy (NIR) in fruits of five strawberry genotypes. Principal Component Analysis (PCA) was applied to search for spectral differences among all the collected samples. A Partial Least Squares regression (PLS) technique was computed in order to predict the quality parameters of interest. The PLS model for the soluble solids content prediction was the best performing—in fact, it is a robust and reliable model and the validation values suggested possibilities for its use in quality applications. A suitable PLS model is also obtained for the firmness prediction—the validation values tend to worsen slightly but can still be accepted in screening applications. NIR spectroscopy represents an important alternative to destructive techniques, using the infrared region of the electromagnetic spectrum to investigate in a non-destructive way the chemical–physical properties of the samples, finding remarkable applications in the agro-food market.

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Pre-harvest factors influencing the quality of berries

Cited by 136 publications

References 164 publications

Berry Jelly: Optimization Through Desirability‐Based Mixture Design

Berry Jelly: Optimization Through Desirability‐Based Mixture Design

Vineyard and Olive Orchard Management to Maintain Yield and Quality Under Abiotic Stress Conditions

Application of the Non-Destructive NIR Technique for the Evaluation of Strawberry Fruits Quality Parameters

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