Increased Temperature Effects During Fruit Growth and Maturation on the Fruit Quality, Sensory and Antioxidant Properties of Raspberry (Rubus idaeus L.) cv. Heritage
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Le résumé fourni par la source
Red raspberries are valued for their color, flavor, and health-promoting organic compounds, which may be affected by increased temperatures due to climate change. This work aimed to provide new information on the response of raspberry cv. "Heritage" to thermal increase and its impact on fruit quality and perceived flavor. The study was conducted during two seasons in two locations with contrasting agroclimatic conditions. A zone with high background temperatures (central orchard) and low background temperatures (southern orchard) were studied. The treatments were three heating chambers installed at the fruit set, increasing the ambient temperature by ~4 °C, and untreated controls. Heat-treated raspberries were larger than the controls but showed softer fruit. Soluble solids were lower in treated fruit, while titratable acidity did not show a consistent pattern between treatments or orchards. Flavonoid content and anthocyanins did not present a clear pattern for both orchards and seasons. Heated raspberries had lower vitamin C in both years and orchards. The sensory analysis revealed differences only in color uniformity in the heated fruit from the central zone. Increased temperatures will affect the quality and nutritional aspects of the raspberries; however, at a sensory level, these changes may not be perceived.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Increased Temperature Effects During Fruit Growth and Maturation on the Fruit Quality, Sensory and Antioxidant Properties of Raspberry (Rubus idaeus L.) cv. Heritage
- Date Crossref
- 29/03/2025
- Éditeur
- MDPI AG
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Austral University of Chile pays non établi dans la noticeUniversité ou école supérieure
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Pontificia Universidad Católica de Valparaíso pays non établi dans la noticeUniversité ou école supérieure
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Instituto de Producción y Sanidad Vegetal (IPSV) pays non établi dans la noticeStructure de recherche
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Centro Regional de Estudios en Alimentos Saludables (CREAS) pays non établi dans la noticeInstitution
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Instituto de Farmacia Laboratorio de Farmacia (Instrumentación Analítica) pays non établi dans la noticeStructure de recherche
Austral University of Chile, Pontificia Universidad Católica de Valparaíso et Instituto de Producción y Sanidad Vegetal (IPSV), avec 2 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.