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Filtering by: Creator Reeher, Max M. (Max Moore), b. 1892 Remove constraint Creator: Reeher, Max M. (Max Moore), b. 1892 Subject Blackberries -- Composition Remove constraint Subject: Blackberries -- Composition

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  • Anthocyanin pigment, nonvolatile acid and sugar composition of blackberries

    Creator:
    Fan-Chiang, Ho-ju
    Abstract:
    The pigments of blackberry fruit were investigated by analytical and preparative high performance liquid chromatography (HPLC) to characterize anthocyanin patterns in commercially important blackberry (Rubus eubatus) cultivars and selections. Five anthocyanin pigments were detected in Evergreen blackberry and they were identified as cyanidin-3-glucoside, cyanidin-3-rutinoside, pentosecyanidin derivative and two acylated cyanidin...
    Resource Type:
    Masters Thesis
    Full Text:
    ranged from 15.2 to 1892 mg/lO0g (mean, 572 mg/lO0g). Presence of fumaric acid has not previously been

  • Impact of seasonal variation and growing environment on blackberry aroma

    Creator:
    Wang, Yuanyuan
    Abstract:
    Blackberries have been enjoyed for their delicious flavor and high nutritional value for hundreds of years. In North America, blackberries were cultivated since 1850-1860. Blackberries have their characteristic and unique aromas depending on the cultivar and growing conditions. The objective of this study was to evaluate the impact of seasonal...
    Resource Type:
    Masters Thesis
    Full Text:
    , /ran5,m-2,6-nonadienal, cw-l,5-octadien-3-one, and 2,5-dimethyl-4-hydroxy- 3(2H)-furanone, whereas in