Journal of Berry Research

Summer pruning of kiwifruit has an important effect on fruit quality and storability.

The present study was conducted to investigate the effects of summer pruning time and severity on some quantitative and qualitative characteristics and storability of Hayward kiwifruit.

The present study was conducted to evaluate summer pruning time (one week after fruit set [1WAFS] and four weeks after fruit set [4WAFS]) and pruning severity (1 - no pruning [control], 2 - shoot pruning after the third or fourth leaf after the last fruit [common pruning], 3 - tip squeezing, and 4 - zero leaf pruning in 20% of fruit-bearing shoots with unlimited growth) on Hayward kiwifruit in 2020 and 2021.

The results showed that, at harvest time, the highest average fruit weight and total acid were 124.00 g and 1.74% in the tip squeezing treatment observed in the 4WAFS pruning time in 2021. Zero leaf pruning produced fruits with the highest firmness and antioxidant capacity in 2020 and the highest vitamin C and total phenols in 2021. At the end of 90 days of cold storage, in the tip squeezing treatment, fruit firmness at 4WAFS pruning time was higher than in 1WAFS pruning time in the second year, and the highest antioxidant capacity was in 1WAFS pruning time in the first year. In the second year, the highest vitamin C, firmness, and dry matter were obtained in the zero leaf pruning treatment. In this treatment, the highest total phenols and antioxidant capacity were 133.96 mg GAE/100 g FW and 86.75%, respectively, observed in 4WAFS pruning time in the second year.

Overall, tip squeezing and zero leaf pruning at the time of 4WAFS improved the quantitative and qualitative characteristics at the harvest and cold storage.

Due to the increasing market demand for blueberries, the amount of land dedicated to their production is expanding. Therefore, cultivation techniques to ensure high quality and a longer shelf life have become key concerns for the blueberry industry and consumers.

This study investigated the impact of various growing environments and pruning techniques on the quality and shelf life of highbush blueberry (Vaccinium corymbosum L. cv. ‘Duke’) during cold storage.

In this study, six commercial orchards were selected based on the type of pruning (light or hard) and the plot’s altitude (lowland, hill, or mountain). After harvest, the blueberries were stored at 1°C and 90% RH for 21 days. Quality analyses were performed on days 0, 10, and 21 of storage. The data were processed with a factor-designed analysis of variance (one-way ANOVA).

Blueberries from the lowland cultivation area with light pruning had a longer shelf life. At harvest, the lowland area had indeed produced firmer blueberries that were sweeter and less acidic, and cold storage positively preserved these characteristics compared to fruit grown at other altitudes.

In summation, the lowland area produced firmer berries that retained their characteristics after 10 days of storage, especially those harvested from hard-pruned plants. Notably, the bioactive compounds were not affected by the pruning method. However, when combined with 10 days of storage, light pruning was associated with better preservation of the total phenol content.

Cerasus humilis (Bge.) Sok. fruit (C. humilis) is rich in polyphenols and has a potential anti-tumor effect. However, its anti-tumor functional compositions and mechanism remain unclear.

This study aims to investigate the antitumor activity and chemical composition of polyphenols from C. humilis, and to identify the critical antitumor substances and potential mechanisms.

Polyphenols of 14 germplasms were extracted and purified; the inhibitory effects of C. humilis polyphenols on the proliferation of liver cancer HepG2 cells, colon cancer HCT116 cells, and gastric cancer BGC823 cells were evaluated by MTT assay; polyphenol compounds were identified by ultra-high-performance liquid chromatography-quadrupole time-of-flight mass spectrometry; partial least squares were utilized to build chemometrics models for selecting anti-tumor compounds; the key targets and pathways of antitumor effects of C. humilis were predicted by network pharmacology.

The total polyphenol content ranged from 275.9 to 598.2 mg/100 g fresh weight, with an average of 381.2 mg/100 g FW; C. humilis polyphenols has potent inhibitory effects on liver, colon, and gastric cancer cells; twenty-three polyphenols were identified; a total of 12, 17, and 18 components were anti-liver cancer, anti-colon cancer, and anti-gastric cancer active polyphenols, respectively; TP53, MAPK3, MAPK1, RELA, AKT1, PIK3R1 and other 16 genes are the key anti-tumor targets; pathway in cancer, lipid and atherosclerosis, colorectal cancer, microRNAs in caner, HIF-1 signaling pathway and other pathways are the key pathways for anti-tumor effects of C. humilis.

C. humilis polyphenols can be developed as a functional natural product to intervene in liver, stomach, and colon cancers.

Cherry laurel fruit (CLF) has distinctive bioactive properties, which may yield new food products based on CLF.

This research aimed to realize the production of vinegar from the CLF, thus, valorizing the CLF, which is rich in antioxidants and phenolic substances, and bringing a new nutrient-rich vinegar to the market.

Seven types of traditional CLF vinegar (CLFV) from three different species were produced, and their bioactive properties were examined. The bioactivity analyses of total phenolic substance (TPC), total flavonoid (TFC), total antioxidant activity (AA), DPPH^ࢫ (Free radical scavenging activity), FRAP (Ferric reducing antioxidant power), ABTS^ࢫ + (Radical cation scavenging effect) were conducted. In addition, the composition of phenolic substances was studied.

This study showed that CLFV performed better than controls regarding antioxidant activity, phenolic compounds, and substances. The presence of intense phenolic elements in CLFV significantly impacts its antioxidant activity. The antioxidant activities of CLFV were detected to be greater than the previous reports on bioactivities of vinegar from various fruits.

High antioxidant and phenolic content were observed in CLFV, similar to the composition of the CLF. The usability of CLFV as a healthy and nutritious food product seems achievable on an industrial scale.

Pitanga (Eugenia uniflora L.) is a South American berry with a sweet flavor and is rich in bioactive compounds and antioxidants. However, its high water and sugar content, susceptibility to spoilage, and bruising limit its shelf life.

This study aimed to investigate the physical and chemical changes of pitanga during storage and to identify the optimal harvest time and storage conditions.

Pitangas were harvested at mid or full-ripeness stages, stored at 2°C, 10°C, or 20°C, and analyzed for physical and chemical quality attributes using a kinetic approach.

The storage temperature of pitanga significantly affected the kinetics of various quality attributes, including weight loss, percentage of damaged and decayed fruit, fruit hardness, total soluble solid content, and color change. However, the ripening stage during harvest only influenced the initial values of a few quality attributes. The bioactive compound content and antioxidant capacity of pitanga were not significantly affected by either storage temperature or ripening stage, except for vitamin C.

Pitanga can be preserved at 2°C for 20 days, resulting in a four-fold increase in shelf life compared to current postharvest practices. This finding offers valuable insights into optimizing the postharvest technology of pitanga, thereby increasing its utilization and promoting sustainable production practices.

Rosehip fruits cannot be eaten as entire fruits in their fresh feature so they processed into various products including pestils.

In the current work, rosehip pestil as a new healthy snack food was developed by using hot air (HA) drying at 55, 65 and 75°C, vacuum (VC) drying at 55, 65 and 75°C with 25 kPa and microwave (MCW) drying at 90 and 180 W.

The effect of three different drying methods on drying kinetics and quality parameters i.e., total phenolic content (TPC), antioxidant capacity (AC), Hydroxymethylfurfural (HMF) formation, lycopene, β-carotene content, element composition, color, texture and sensorial properties of rosehip pestils was studied.

Wang and Singh model was best fitted for MCW drying at 90 W, however Page and Modified Page models were best fitted for other drying conditions. The rosehip pestils dried by MCW drying method had highest drying rate, TPC, AC, lycopene and β-carotene content, element concentration, color values, whereas their HMF content and sensorial properties were not acceptable. Sensory evaluation results indicated that rosehip pestils dried with HA was rated the most acceptable.

It was concluded that rosehip pestil with its sensorial and nutritive properties could be an alternative product for the functional food market. However, it has been seen that the drying methods used alone have some disadvantages. For this reason, it may be possible to eliminate these disadvantages if hybrid drying methods (for example MCW drying followed by HA or VC drying) are preferred in future studies.