Vol. 32 No. 3 (2018): Special issue on Postharvest
Articles

Ready-to-eat raspberries: qualitative and nutraceutical characteristics during shelf-life

G. Cortellino
CREA - Centro di Ingegneria e Trasformazioni Agroalimentari - Via Venezian, 26, 20133 Milano
P. De Vecchi
CREA - Centro di Ingegneria e Trasformazioni Agroalimentari - Via Venezian, 26, 20133 Milano
R. Lo Scalzo
CREA - Centro di Ingegneria e Trasformazioni Agroalimentari - Via Venezian, 26, 20133 Milano
V. Ughini
Dipartimento di Scienze delle Produzioni Vegetali Sostenibili, Facoltà di Scienze Agarie Alimentari ed Ambientali, Università Cattolica Sacro Cuore, Via Emilia Parmense, 84, 29100 Piacenza
G. Granelli
Dipartimento di Scienze Agrarie e Ambientali, Produzione, Territorio, Agroenergie, Università degli Studi di Milano, Via Celoria, 20133 Milano
Marina Buccheri
CREA Research Centre for Engineering and Agro-food Processing

Published 2018-09-13

Keywords

  • anthocyanins,
  • firmness,
  • phenols

How to Cite

Cortellino, G., De Vecchi, P., Lo Scalzo, R., Ughini, V., Granelli, G., & Buccheri, M. (2018). Ready-to-eat raspberries: qualitative and nutraceutical characteristics during shelf-life. Advances in Horticultural Science, 32(3), 399–406. https://doi.org/10.13128/ahs-22299

Abstract

Raspberry (Rubus idaeus L.) fruits are characterised by a high content of nutraceuticals, such as vitamin C, polyphenols and anthocyanins, which are considered antioxidant compounds. The ready-to-eat raspberry product could increase the market opportunities and the consumption of this high-value-added fruit. The aim of this research was to evaluate the evolution of qualitative and nutraceutical characteristics during the shelf-life of ready-to-eat raspberries. Samples from three raspberry cultivars (‘Glen Magna’, ‘Tulameen’ and ‘Heritage’) were sanitized and then packed in polypropylene bowls. The analyses were carried out at harvest (raw material) and after 3, 6 and 8 days of storage at 3°C. The study indicated the loss of fruit firmness as the most problematic aspect, followed by a less important change in hue values from light red to dark red. The modifications of chemical-physical parameters (soluble solids content, pH and titratable acidity) during shelf-life did not compromise the product quality. Processing and cold storage affected only slightly the nutraceutical profile (scavenging activity, phenols and anthocyanin content), except for ascorbic acid, therefore, the ready-to-eat raspberries could be considered a good source of compounds with potential health benefits. Some handling difficulties were highlighted during processing due to the high fragility of fruit which caused a high percentage of waste.

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