Submitted to: Journal Acta Horticulturae
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 7, 1997
Publication Date: N/A
Interpretive Summary: Blackberry fruit contain many flavor components. Some of these are from sugars and acids and others from very small amounts of volatile compounds. When the same variety of blackberry is grown in very different parts of the United States, the flavor of the fruit changes. In this experiment, the volatile profiles of fruit from six varieties of blackberries were compared. Each variety was grown in Oregon and in Oklahoma and one variet was also grown in West Virginia. Thirty-six volatile compounds were identified in all the blackberries. Of these, six compounds were affected directly by growing region. Twelve compounds were not affected by either variety or growing region. Of the remaining 18 volatile compounds, the response to growing region was dependent on the variety. These results show that flavor can be directly affected by growing environment and that flavor can be manipulated genetically.
Erect and semi-erect blackberries (Rubus spp.) were grown in Oregon (Northwest), West Virginia (mid Atlantic Coast), and Oklahoma (Southern midwest). Fruit were sampled from these locations for volatile profiles using flash-frozen homogenates. B-ionone appeared only in Oregon grown fruit. Limonene and cis-3-hexenal were higher in all Oklahoma-grown berries than in Oregon fruit. Cultivars did not differ substantially in the appearance or absence of a volatile in the profiles. Nine volatiles were effected by cultivar and growing region in both plant types.