Shelf Life and Composition of Organically Grown North Carolina Blackberries

Moo Jung Kim1, Penelope Perkins-Veazie2, and Gina Fernandez1 1Department of Horticultural Science, North Carolina State University, Raleigh, NC 27695; 2Plants for Human Health Institute, NC Research Campus, North Carolina State University, Kannapolis, NC 28081

Abstract
The composition and storage life of blackberries produced organically in North Carolina was determined for shiny (SB) and dull black (DB) ripeness stages. Subjective ratings, soluble solid content (SSC), titratable acidity (TA), total anthocyanin and phenolic contents, and antioxidant activity (FRAP) were determined in Natchez, Ouachita, and Navaho blackberries held for 0 or 15 days at 1oC and compared to fruit held for 13 days at 1oC followed by 2 days at 20oC. Weight loss was higher when berries were held at 20oC for the last two days of storage. Navaho had less leaky berries than Ouachita or Natchez at both storage temperatures. Decay incidence and softness were higher in Natchez than in Navaho and overall rating was highest for Navaho blackberries. Lower leakage, decay incidence, and softness and higher overall rating were observed in SB than in DB fruit held at both storage temperatures. Storage condition, ripeness stage, and cultivar affected the composition of organic blackberries. SSC and TA were lower when berries were held at 20oC for the last two days of storage compared to those held constantly at 1oC. TA was higher in SB fresh or stored berries compared to DB berries. SSC, TA, and SSC to TA ratio were not different among cultivars before storage. However, SSC and TA were highest, and SSC to TA ratio was lowest, in Navaho blackberry after storage. Total anthocyanin and phenolic contents and antioxidant activity of all berries were highest before storage. Neither ripeness stage or storage temperature greatly affected total anthocyanin, total phenolic content, or FRAP values. In this study, Natchez had highest amounts of total phenolics and anthocyanin and Ouachita lowest amounts (2,609 vs 2,197 mg gallic acid equiv. kg-1 and 1,284 vs 944 mg cyanidin-3glucoside equiv. kg-1, respectively). The results suggest that organically grown Natchez, Ouachita, and Navaho blackberries had excellent storage life and retained antioxidants when they were at the SB ripeness stage or stored constantly at low temperature.

Results
Table 1. Subjective rating (leakage, decay incidence, softness, and overall rating) and composition (SSC and TA) of Natchez, Ouachita, and Navaho blackberries after 15 days of storage
Subjective rating Storage condition CL RT Leakage (%) SB 31a 66b DB 60a* 86b* Decay (%) SB 6a 39b DB 16a* 58b* Softnessx (%) SB 43b 28a DB 63b* 51a* Overall ratingy SB 73a 56b DB 54a* 35b*

Ratings (Table 1) Weight loss was 2-3% across cultivar, ripeness stage, and storage condition (data not shown). Leakage, decay incidence, and softness were lower, and overall rating were higher for SB fruit and fruit stored constantly at 1oC. Composition (Table 1 and Figure 1) SSC and TA decreased in berries held at room temperature. DB fruits stored constantly at 1oC had higher SSC and lower TA than those moved to 20 C(Table 1). After storage, total antioxidant activity decreased in all cultivars by 12 to 38% (Fig. 1C). Total phenolic content decreased 12 23% in Natchez and Navaho blackberries (Fig. 1B). Total phenolic content and antioxidant activity were generally higher in SB than DB fruit (Fig. 1B and 1C). Type of storage (CL or RT) had little effect on antioxidant properties (Fig. 1).
(C)

Composition Storage condition CL RT

xSoftness

SSC SB 10.1a 9.7b

(oBrix) DB 10.4a* 9.7b

TA (%, citric acid equiv.) SB 0.95a 0.81b DB 0.89a* 0.77b

= berries rated 4 or 5 y100% - (average of percent leakage, decay, and softness) (Perkins-Veazie et al., 1999) Means separated within storage conditions (letters) and between ripeness stage (*) using t-test, p<0.05
Total anthocyanin content (cyanidin 3-glucoside equiv. mg kg -1)

Introduction
Blackberries production is increasing annually worldwide (Strik et al., 2007). Demand for organically grown fruits continues to increase in the U.S., partly from consumer perception as a safer and more nutritious food (Bourn and Prescott, 2002). Blackberry is a good source of human bioactive compounds such as anthocyanins and flavonols, with demonstrated antioxidant and anticarcinogenic activities (Cho et al., 2005; Sariburun et al., 2010). These phytochemicals can change during storage depending on cultivars, storage conditions, and storage duration.

(A)
1800

(B)
Total phenolic content (gallic acid equiv. mg kg-1)
4000 80

1600 1400 1200 1000 800 600 400

Antioxidant activity (mmol Fe2+ equiv. kg-1)

(SB)

Day 0 Day 15 - CL Day 15 - RT

(SB)
3000

Day 0 Day 15 - CL Day 15 - RT

(SB)
(A)
60

Day 0 Day 15 - CL Day 15 - RT

Conclusions
Organically grown Natchez,

2000

40

Ouachita, and Navaho blackberries had excellent

A B B A B B A B B

1000

20

A
200 0

storage life if picked at SB ripeness stage or if stored constantly at 1oC. Total phenolic content and antioxidant activity were slightly higher in SB blackberries in all storage

0 Natchez Ouachita Navaho

0 Natchez Ouachita Navaho

Natchez

Ouachita

Navaho

Objectives
Establish the postharvest life of organically grown blackberries Evaluate the effects of storage conditions on phytochemical properties of organically grown fresh blackberries

Cultivar

Cultivar

Cultivar

Total anthocyanin content (cyanidin 3-glucoside equiv. mg kg -1)

1800 1600 1400 1200 1000 800 600 400

Total phenolic content (gallic acid equiv. mg kg-1)

4000

80

(DB)

3000

Antioxidant activity (mmol Fe2+ equiv. kg-1)

(DB)

(DB)
60

Materials and methods

Plant materials - Organically grown Natchez, Ouachita, and Navaho blackberries - Shiny black (SB) and dull black (DB) ripeness stages. Storage conditions - Consistently at 1oC for 15 days (CL, constant low) or at 1oC for 13 days and at 20oC for the subsequent two days (RT, retail) Measurement and analysis - Weight loss, leakage, decay incidence, red drupelets, softness, and overall rating after storage - Soluble solid content (SSC), titratable acidity (TA), total anthocyanin and phenolic contents, and antioxidant activity (FRAP) at 0 and 15 days after storage

2000

40

1000

20

conditions.
A B B A B B A B B

A AB
200 0

0 Natchez Ouachita Navaho

0 Natchez Ouachita Navaho

Fresh market blackberry

Cultivar

Natchez

Ouachita

Navaho

Cultivar

Cultivar

cultivars tested were high in antioxidants and activity.

Fig. 1. Total anthocyanin (A) and phenolic content (B), and antioxidant activity (C) of Natchez, Ouachita, and Navaho blackberries at 0 and 15 days after storage. Mean separated within storage conditions in each cultivar by REGW, p<0.05.

References
Bourn, D. and J. Prescott.. 2002 . Crit. Rev. Food Sci. Nutr. 42:1-34. Cho, M.J., L.R. Howard, R.L. Prior, and J.R. Clark. 2005. J. Sci. Food Agric. 85:2149-2158. Perkins-Veazie, P., J.K. Collins, and J.R. Clark. 1999. J. Food Qual. 22:535-544. Sariburun, E., S. ahin, C. Demir, C. Trkben, and V. Uylaer. 2010. J. Food Sci. 75:C328-C335. Strik, B.C., J.R. Clark, C.E. Finn, and M.P. Baados. 2007. HortTechnology 17:205-213.

Acknowledgement
Funded in part by NIFA-USDA-OREI Grant number 2010-51300-20264