Towards understanding red drupelet reversion in blackberry fruits through high hydrostatic pressure
Red drupelet reversion (RDR) is a postharvest issue that decreases blackberry quality. The main objective of the present work was to evaluate high hydrostatic pressure (HHP) as a method to induce RDR in blackberry fruit and to analyze the association of anthocyanin content, pH, and acidity with RDR...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/19476337.2025.2541102 |
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| Summary: | Red drupelet reversion (RDR) is a postharvest issue that decreases blackberry quality. The main objective of the present work was to evaluate high hydrostatic pressure (HHP) as a method to induce RDR in blackberry fruit and to analyze the association of anthocyanin content, pH, and acidity with RDR presence. Blackberry fruits were pressurized to 200 MPa during different times and stored for 2 days. After HHP treatment (3, 5, and 10 min and 1 day of storage), 100% of blackberry drupelets exhibited red coloration, indicating that HHP could be used as a method to induce homogeneous RDR. Interestingly, anthocyanin content, pH, and acidity concentration were not associated with the presence of RDR. However, more studies are needed to evaluate the participation of these variables in RDR. |
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| ISSN: | 1947-6337 1947-6345 |