Storability of ‘Tupy’ and ‘Guarani’ blackberries in controlled atmosphere

Auri Brackmann,Fabio Rodrigo Thewes,Jonas Janner Hamann,Rogerio De Oliveira Anese,Diniz Fronza

doi:10.1590/1678-4499.321

Abstract

The aim of this work was to compare the storage potential of ‘Guarani’ and ‘Tupy’ blackberries in controlled atmosphere (CA) and thereafter to determinate the best CA storage conditions for ‘Tupy’ blackberries. Two experiments were carried out. In the first one, ‘Guarani’ and ‘Tupy’ blackberries were stored in CA condition (10 kPa O2 + 15 kPa CO2). We found that ‘Tupy’ blackberry has the best storage potential. Therefore, in the second experiment, several CA conditions were evaluated for ‘Tupy’ blackberries storage, as follows: [1] cold storage (CS): 20.9 kPa O2 + 0.04 kPa CO2; [2] CA with 10 kPa O2 + 15 kPa CO2; [3] CA with 5 kPa O2 + 15 kPa CO2; [4] CA with 10 kPa O2 + 10 kPa CO2. All treatments were stored at 1 °C and 98% (± 1) of relative humidity. The ‘Tupy’ blackberry, despite showing a significant decrease in ascorbic acid content, presented a higher storage potential than ‘Guarani’ blackberry, if stored at recommended CA condition for other cultivars. ‘Tupy’ blackberry stored at 5 kPa O2 + 15 kPa CO2 showed higher ascorbic acid content, soluble solids and titratable acidity as compared to the other storage conditions. In CA with 10 kPa O2 + 15 kPa CO2, the juice was lighter (high L), but differed significantly only from those fruit of CS. The best CA condition for ‘Tupy’ blackberries storage is 5 kPa O2 with 15 kPa CO2.

Highlights

Among the small fruits, blackberries (Rubus spp.) show significant production in Brazil (Antunes et al 2014), which has important nutraceutical properties, providing ascorbic acid, anthocyanins and phenolic compounds, including ellagic acid for the consumers
We found that ‘Tupy’ blackberry has the best storage potential
In the first experiment it was carried out a comparison between the two cultivars stored in the same controlled atmosphere (CA) condition (10 kPa O2 + 15 kPa CO2) at 1 °C and relative humidity (RH) of 98% (± 1)

Summary

Introduction

Blackberries (Rubus spp.) show significant production in Brazil (Antunes et al 2014), which has important nutraceutical properties, providing ascorbic acid, anthocyanins and phenolic compounds, including ellagic acid for the consumers. These components contribute to human health due to their high antioxidant activity (Krüger et al 2011). In Brazil, the ‘Tupy’ and ‘Guarani’ cultivars are produced for fresh consumption; they have a black color and average weight from 5 up to 6 g and show a significant yield (Antunes 2002). Cold storage (CS) did not maintain efficiently bioactive compounds, and a significant antioxidant activity reduction is verified after storage, requiring other storage techniques together with CS

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Methods

Results