Increased Temperature Effects During Fruit Growth and Maturation on the Fruit Quality, Sensory and Antioxidant Properties of Raspberry (Rubus idaeus L.) cv. Heritage DOI Creative Commons

F. Aguilar,

Martina Salazar, Lida Fuentes

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1201 - 1201

Published: March 29, 2025

Red raspberries are valued for their color, flavor, and health-promoting organic compounds, which may be affected by increased temperatures due to climate change. This work aimed provide new information on the response of raspberry cv. “Heritage” thermal increase its impact fruit quality perceived flavor. The study was conducted during two seasons in locations with contrasting agroclimatic conditions. A zone high background (central orchard) low (southern were studied. treatments three heating chambers installed at set, increasing ambient temperature ~4 °C, untreated controls. Heat-treated larger than controls but showed softer fruit. Soluble solids lower treated fruit, while titratable acidity did not show a consistent pattern between or orchards. Flavonoid content anthocyanins present clear both orchards seasons. Heated had vitamin C years sensory analysis revealed differences only color uniformity heated from central zone. Increased will affect nutritional aspects raspberries; however, level, these changes perceived.

Language: Английский

Increased Temperature Effects During Fruit Growth and Maturation on the Fruit Quality, Sensory and Antioxidant Properties of Raspberry (Rubus idaeus L.) cv. Heritage DOI Creative Commons

F. Aguilar,

Martina Salazar, Lida Fuentes

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(7), P. 1201 - 1201

Published: March 29, 2025

Red raspberries are valued for their color, flavor, and health-promoting organic compounds, which may be affected by increased temperatures due to climate change. This work aimed provide new information on the response of raspberry cv. “Heritage” thermal increase its impact fruit quality perceived flavor. The study was conducted during two seasons in locations with contrasting agroclimatic conditions. A zone high background (central orchard) low (southern were studied. treatments three heating chambers installed at set, increasing ambient temperature ~4 °C, untreated controls. Heat-treated larger than controls but showed softer fruit. Soluble solids lower treated fruit, while titratable acidity did not show a consistent pattern between or orchards. Flavonoid content anthocyanins present clear both orchards seasons. Heated had vitamin C years sensory analysis revealed differences only color uniformity heated from central zone. Increased will affect nutritional aspects raspberries; however, level, these changes perceived.

Language: Английский

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