Increasing the diversity of marketable raspberries

(American Society for Horticultural Science) Scientists compared the postharvest quality of red, yellow, purple, and black raspberries. They discovered significant correlations between raspberry decay rate and physiochemical properties. There were no correlations among changes in color, firmness, decay, or juice leakage rates. Yellow raspberries had the worst decay rates but the best leakage rates. Black and purple raspberries, with the highest phenolics and anthocyanins and the lowest ethylene evolution rates, resisted decay the longest but bled soonest.

Source: EurekAlert! - Biology - April 28, 2014 Category: Biology Source Type: news