BREEDING RUBUS CULTIVARS FOR HIGH ANTHOCYANIN CONTENT AND HIGH ANTIOXIDANT CAPACITY

Abstract

Research has demonstrated a link between enhanced human health and diet, in particular the fruit and vegetable components. For berryfruit, improvements in eyesight, blood flow and reduction of age-related degeneration have been documented. In blueberries (Vaccinium spp.) health benefits have been associated with high antioxidant capacity and the high concentration and diversity of anthocyanins, although specific functions of individual anthocyanins have yet to be established. Following the blueberry example, anthocyanin content and antioxidant activity from HortResearch Rubus clones were assessed. Initial measurements showed anthocyanin content of Rubus selections to vary quantitatively and qualitatively. Within each berryfruit type the total concentration of anthocyanins varied substantially. Lowest anthocyanin concentrations were found in red raspberry (28-75 mg/100 g fresh weight) and highest were in black raspberry (145-536 mg/100 g fresh weight). Present results show that Rubus fruit contain a diverse range of anthocyanins and total anthocyanin content. As the knowledge on the bioactivity of individual components of Rubus anthocyanins increases, the ability to generate berryfruit cultivars with improved levels of specific compounds will be enhanced. This will lead to commercial production of high health Rubus crops with significantly higher anthocyanin content and antioxidant capacity than found in existing cultivars.