Original scientific paper

https://doi.org/10.31727/gzb.42.4.9

Study of various berry fruit quality during storage

Maja Repajić ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Ksenija Markov ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Jadranka Frece ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Predrag Vujević ; Hrvatska agencija za poljoprivredu i hranu, Zagreb, Hrvatska
Duška Ćurić ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Branka Levaj ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska

Abstract

The aim of this study was to examine the physical, chemical and sensory properties of several cultivars of blackberries, strawberries, raspberries and blueberries grown in Zagreb area during 7 days storage at 4 °C in order to gain better knowledge of properties of cultivars grown in Croatia. Therefore, on the 1st, 4th and 7th day of storage the determination of soluble solids, pH, total acidity, color parameters (CIELab), firmness using the texturometer and sensory evaluation of overall acceptance was carried out, while microbiological analysis was performed only on the 1st day. Based on the obtained results, blueberries showed the greatest stability during storage of all examined fruit types and they were sensorially good graded, particularly cultivar 'Duke' from organic breeding. Positive influence of organic breeding was not observed for other cultivars and for all fruit types in general. Among examined blackberry cultivars, cultivar 'Thornfree' proved to be the most stable, while 'Tulameen' was the most stable and the best sensory graded raspberry cultivar. Strawberries did not show satisfactory stability during 7 days of storage, with the 'Joly' as the best cultivar till the 4th storage day. Generally, comparing the cultivars that have been highlighted within each fruit type, they had high soluble solids content and lower total acidity, and that brighter color and medium fruit firmness were preferred for strawberry and raspberry, while darker color and firmer fruit were beneficial for blackberry and blueberry. The results of microbiological analysis indicate that more strict hygiene measures during harvesting and fruit handling are required.

Keywords

blueberries; strawberries; blackberries; raspberries; physico-chemical and sensory properties

Hrčak ID:

223815

URI

https://hrcak.srce.hr/223815

Publication date:

28.7.2019.

Article data in other languages: croatian

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