Evaluation of Blackberry Cultivars and Breeding Selections for Fruit Quality Traits and Flowering and Fruiting Dates

Abstract

Consumer interest in blackberry (Rubus spp.) has increased, in part, due to reputed health‐conferring qualities. Reports of blackberry antioxidant capacity have used limited numbers of genotypes, so the objective of this research was to characterize a relatively large number of diverse blackberry cultivars and breeding selections from multiple breeding programs for important fruit quality traits, key flavor components, and season traits to better define ranges for and correlations between these traits. A collection of 113 blackberry genotypes was evaluated for fruit antioxidant capacity as measured by oxygen radical absorbance capacity, total phenolics, total anthocyanins, percentage of soluble solids, titratable acids, flowering dates, and fruiting dates. A wide range was observed for all traits: threefold variation in antioxidants, twofold range in percentage soluble solids and titratable acids, over 50‐d difference for start of flowering and fruiting, and a 30‐d difference in fruit development periods. Interestingly, the date of first flower was correlated with most other traits: late‐flowering genotypes tended to be higher in antioxidant capacity and higher in percentage of soluble solids.