Author
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Perkins Veazie, Penelope |
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Submitted to: HortScience
Publication Type: Abstract Only Publication Acceptance Date: 2/22/2000 Publication Date: 6/1/2000 Citation: N/A Interpretive Summary: Technical Abstract: Small fruit share several general characteristics. A significant source of starch is missing in strawberry, blueberry, cranberry, raspberry, blackberry, and grapes; thus, sugars accumulated at time of harvest represent the maximum amount of sweetness available. Total non-volatile acids decrease or stay the same, depending on the fruit. Immature small fruit are astringent, due to the presence of a variety of phenolic compounds that are diluted, metabolized, or immobilized in mature fruit. Ripeness can be determined by obvious changes in color, coinciding with or prior to fruit softening. Berry color is governed by the loss of chlorophyll and the accumulation of water soluble flavanoids and anthocyanins, rather than through accumulation of fat-soluble carotenoids. Environmental changes, especially temperature and rainfall, affect sugars, acidity, and color while storage conditions are more likely to affect colo and acidity. |
