Nisar Naseh, Wani Sajad Mohd, Bashir Iqra, Zargar Imtiyaz Ahamd, Mustafa Sehrish, Bhat Javeed Iqbal Ahmad, Murtaza Imtiyaz, Khan Imran, Malik A R
Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Srinagar, Jammu and Kashmir, 190025, India.
Division of Veterinary Biochemistry, Sher-e-Kashmir University of Agricultural Sciences and Technology, Kashmir, Srinagar, Jammu and Kashmir, 190025, India.
Plant Foods Hum Nutr. 2025 May 31;80(3):130. doi: 10.1007/s11130-025-01373-0.
Blackberries, underexploited wild fruits, are not widely recognized by the general population. Maturation in berries (Rubus ulmifolius) modifies their quality attributes, hence, this study aimed to examine the variations in physicochemical, phytochemical, antioxidant properties and minerals of the berries at the three maturity stages viz., unripe, half-ripe and full ripe. The results indicated an increase in TSS from 7.0 to 10.5 °B, moisture content from 80 to 86%, vitamin C from 19.0 to 27.50 (mg/100 g FW), sugars from 5.40 to 9.30% and anthocyanins from 69.72 to 139.44 (mg/100 g FW), while acidity from 1.21 to 0.33% citric acid, ash from 1.68 to 0.84%, total phenolic content 1021.0 to 875.0 (mgGAE/100 g FW), total flavonoid content from 372.30 to 274.30 (mgQE/100 g FW), decreased with the advancement of maturity from unripe to full ripe. Antioxidant activity measured through DPPH and FRAP assays, increased from 86.3 to 92% inhibition and 172.30 to 226.06 µmol Fe/g (FW), respectively. Gallic acid, quercetin decreased from 737.14 to 107.14, 953.35 to 364.80 (mg/kg FW), respectively, while cyanidin-3-glucoside and 3,4-dihydroxy benzoic acid values increased from 3.67 to 27.27, 43.46 to 101.70 (mg/kg FW), respectively. Rutin and vanillic acid, were not detected in the early stages of maturation but were later detected in the full ripe stage of Rubus, with concentrations of 16.82, 2.66 (mg/kg FW), respectively. The study highlights ripening induced changes in physicochemical properties and bioactive compounds of blackberries with half ripe stage possessing better quality attributes to be further used for food applications.
黑莓是未得到充分利用的野生水果，尚未被大众广泛认知。黑莓（榆叶悬钩子）的成熟会改变其品质属性，因此，本研究旨在考察黑莓在未成熟、半成熟和完全成熟这三个成熟阶段的物理化学性质、植物化学性质、抗氧化特性及矿物质的变化。结果表明，总可溶性固形物含量从7.0°B增加到10.5°B，水分含量从80%增加到86%，维生素C含量从19.0（毫克/100克鲜重）增加到27.50（毫克/100克鲜重），糖分从5.40%增加到9.30%，花青素从69.72（毫克/100克鲜重）增加到139.44（毫克/100克鲜重），而酸度从1.21%柠檬酸降至0.33%柠檬酸，灰分从1.68%降至0.84%，总酚含量从1021.0（毫克没食子酸当量/100克鲜重）降至875.0（毫克没食子酸当量/100克鲜重），总黄酮含量从372.30（毫克芦丁当量/100克鲜重）降至274.30（毫克芦丁当量/100克鲜重），随着黑莓从未成熟到完全成熟，这些指标均呈下降趋势。通过DPPH和FRAP法测定的抗氧化活性分别从86.3%抑制率增加到92%抑制率，以及从172.30微摩尔铁/克（鲜重）增加到226.06微摩尔铁/克（鲜重）。没食子酸、槲皮素分别从737.14（毫克/千克鲜重）降至107.14（毫克/千克鲜重）、从953.35（毫克/千克鲜重）降至364.80（毫克/千克鲜重），而矢车菊素-3-葡萄糖苷和3,4-二羟基苯甲酸的值分别从3.67（毫克/千克鲜重）增加到27.27（毫克/千克鲜重）、从43.46（毫克/千克鲜重）增加到101.70（毫克/千克鲜重）。芦丁和香草酸在成熟早期未检测到，但在黑莓完全成熟阶段检测到，浓度分别为16.82（毫克/千克鲜重）、2.66（毫克/千克鲜重）。该研究强调了成熟对黑莓物理化学性质和生物活性化合物的影响，半成熟阶段的黑莓具有更好的品质属性，可进一步用于食品应用。
