Effects of Different Organic Weed Management Strategies on the Physicochemical, Sensory, and Antioxidant Properties of Machine-Harvested Blackberry Fruits Public Deposited

http://ir.library.oregonstate.edu/concern/articles/dv13zz73s

This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by the Institute of Food Technologists and published by John Wiley & Sons, Inc. It can be found at:  http://onlinelibrary.wiley.com/journal/10.1111/%28ISSN%291750-3841

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  • The effect of three different weed management strategies, non-weeding, hand weeding, and weed mat, were examined on physicochemical, sugar profile, and antioxidant properties of two cultivars of blackberry (Rubus spp), ’Marion’ and ’Black Diamond’ harvested at three time intervals during the 2012 season. Sensory analysis on flavor intensity of six different descriptors by an experienced panel was also performed on ‘Black Diamond’ berries harvested at the same interval during the 2013 season. While weed management had no effect on pH, titratable acidity and total soluble solids of either cultivar (P>0.05), it showed a marked effect on total phenolics (5.65-7.80 mg GAE/g FW), total monomeric anthocyanins (1.07-2.85 mg/g FW), ORAC (271.51-644.97 μMol TE/g FW), FRAP (408.56-719.10 μMol Fe²⁺/g FW), sugar profile, and flavor intensity. Hand-weeding resulted in fruit antioxidant content and capacity as much as 30% greater, though the effect was not seen in the late harvest, where the non-weeded samples tended to have higher values. Overall, weed mat samples had the lowest antioxidant content and capacity in all harvests. Sugar profiling exhibited a greater variability based on cultivar and harvest, but overall, weed mat samples had lower sugar levels than fruit from the other two methods. Interestingly, the intensity of sensory attributes for ’Black Diamond’ appear to possibly be inversely related to phenolic and anthocyanin content, with the weed mat management strategy resulting in the highest values for virtually all sensory attributes. This study provided valuable information about the impact of organic production method on the quality of blackberries.
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  • Cavender, G., Liu, M., Hobbs, D., Frei, B., Strik, B., & Zhao, Y. (2014). Effects of Different Organic Weed Management Strategies on the Physicochemical, Sensory, and Antioxidant Properties of Machine-Harvested Blackberry Fruits. Journal of Food Science, 79(10), S2107–S2116. doi: 10.1111/1750-3841.12639
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