Fresh Blackberries Research Articles

Exploring the Potential of Spray-Dried Blackberry Powder Enriched with Zinc and Folic Acid as a Nutritional Alternative for Children and Pregnant Women

Currently, strategies to achieve the Sustainable Development Goals (SDGs) are being sought worldwide. Accordingly, this study seeks to contribute to achieving SDGs 2 (Zero Hunger) and 3 (Good Health and Well-being) by addressing nutritional deficiencies in pregnant women and children. These vulnerable populations worldwide have malnutrition problems associated with a lack of zinc and folic acid, causing them health problems. This research aimed to develop a blackberry powder fortified with zinc and folic acid obtained by spray drying as a nutritional alternative for children and pregnant women. The blackberry was characterized according to the AOAC, an optimization of the spray drying process with a central composite experimental design. The powder’s bulk and tapped density, solubility, and anthocyanin content were determined. The variation in zinc and folic acid content over a storage period was measured. The moisture content of the fresh blackberries was 89%. The solubility and anthocyanin content of blackberry powder were 86% and 0.263 mg cyanidin-3-glucose/g, respectively. The optimal spray drying conditions were: 23.6% solid content and an air inlet temperature of 167.92 °C. The bulk density of the powder did not change with storage time (p > 0.05); the zinc and folic acid content in blackberry powder was 144 and 90 (µg/100 g), respectively. A blackberry powder fortified with zinc and folic acid was obtained by spray drying, guaranteeing 30% of the daily nutritional requirement for pregnant women and children, in a 50-gram portion of powder.

Preharvest salicylic acid and chitosan treatments reduce red drupelet reversion and enhance antioxidant capacity in blackberry fruit

Red drupelet reversion (RDR) is a postharvest physiological disorder affecting fresh blackberries during commercialization. The drupelets revert from fully black to red, causing detriments of the commercial value. The specific mechanism is still being investigated, some reports suggest that the occurrence of RDR is associated with pigment degradation in the fruit, and can be caused or aggravated by mechanical damage and storage conditions. Even, though studies report no significant alteration in blackberry organoleptic properties caused by RDR, the visual aspect of it affects the consumer perception of the fruit quality reducing marketability and ultimately generating economic losses. In this regard, preharvest treatments have been recently reported to have positive effects in reducing RDR in blackberries. In this study, we investigated the effects of chitosan (COS) and salicylic acid (SA) as preharvest treatments on the phenolic compound content and antioxidant capacity of blackberry fruit. The results showed that SA 3 mM and COS 0.25% treatments increased the total phenolic and flavonoid content while also enhancing the antioxidant capacity of blackberries. We also observed that the content of specialized metabolites and the activity of antioxidant enzymes have a negative correlation with the occurrence of RDR in blackberries.

A 2019 Outbreak Investigation of Hepatitis A Virus Infections in the United States Linked to Imported Fresh Blackberries.

Globally, hepatitis A virus (HAV) is one of the most common agents of acute viral hepatitis and causes approximately 1.4 million cases and 90,000 deaths annually despite the existence of an effective vaccine. In 2019, federal, state, and local partners investigated a multi-state outbreak of HAV infections linked to fresh blackberries sourced from multiple suppliers in Michoacán, Mexico. A total of 20 individuals with outbreak-related HAV infection were reported in seven states, including 11 hospitalizations, and no deaths. The Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), and Nebraska State and Douglas County Health Departments conducted a traceback investigation for fresh blackberries reportedly purchased by 16 ill persons. These individuals reported purchasing fresh blackberries from 11 points of service from September 16 through 29, 2019 and their clinical isolates assessed through next-generation sequencing and phylogenetic analysis were genetically similar. The traceback investigation did not reveal convergence on a common grower or packing house within Mexico, but all of the blackberries were harvested from growers in Michoacán, Mexico. FDA did not detect the pathogen after analyzing fresh blackberry samples from four distributors, one consumer, and from nine importers at the port of entry as a result of increased screening. Challenges included gaps in traceability practices and the inability to recover the pathogen from sample testing, which prohibited investigators from determining the source of the implicated blackberries. This multi-state outbreak illustrated the importance of food safety practices for fresh produce that may contribute to foodborne illness outbreaks.

Intensification of extraction of phytocomponents from berry raw materials

The paper describes the methods of extraction of biologically active agents of berry raw materials. The purpose of the study was to select the parameters of phytocomponents extraction during ultrasonic treatment of berry raw materials. The batch method of maceration using water-ethanol extractants was studied. The raw material was irradiated with Volna-M ultrasonic device. The kinetics of extracting phenolic compounds from fresh black currant berries (Ribes nigrum L.) was studied. Physical-chemical and microbiological indicators were determined using standard methods. Composition and quantitative content of flavonoids and tanning agents in extracts were determined by colorimetric and high performance liquid chromatography techniques. Mathematical statistics and analysis were used in data processing. The diffusion properties of extracts were calculated in a computer program. The experiments were performed in five-fold repetition, and the data were analyzed to determine their validity in application packages. It was found that the duration of extraction during ultrasonic treatment is reduced by an average of 60 times, while increasing the yield of extractive substances. The obtained kinetic dependencies of diffusion characteristics of the raw material reveal that more complete extraction of flavonoid compounds takes place with water-ethanol extractants (40% wt.) at irrigation module 1 to 15 and 1 to 20. The analysis of physical and chemical composition of solutions showed high content of biologically active substances. The extract is recommended as components of functional products.

EFFECTS OF PECTIN-BASED EDIBLE COATINGS CONTAINING A BACTERIOCIN OF BACILLUS METHYLOTROPHICUS BM47 ON THE QUALITY AND STORAGE LIFE OF FRESH BLACKBERRIES

The aim of the current research is to investigate the effects of edible coatings based on celery pectin singly and in combination with a bacteriocin of Bacillus methylotrophicus BM47 on the quality and storage life of fresh blackberries under refrigeration conditions. In this study three experimental groups were prepared: uncoated blackberries as a control, blackberries with 1% pectin coatings and blackberries with 1% pectin coatings+bacteriocin of B. methylotrophicus BM47. During the storage at 4°C and 75% RH for 16 days, the weight loss, decay percentage, total soluble solids (TSS), titratable acidity (TA), pH, organic acids, sugars, total phenolic content, total anthocyanins and antioxidant activity were analyzed. The results showed that the application of pectin and pectin+bacteriocin coatings led to a reduction in weight loss with 6.3% and 6.7% compared to the control fruit on the 16-th day of storage. A decrease in decay percentage was also noticed, which was most pronounced in the pectin+bacteriocin coated fruit compared to the pectin coatings and control. The pectin and pectin+bacteriocin coatings reduced TSS levels with 0.4% and 0.6%, respectively compared to the control on the 16-th day of the storage, but did not affect TA and pH values. The pectin and pectin+bacteriocin coatings had no effect on decreasing total phenolic and anthocyanin contents or the concentration of sugars (glucose and fructose) in both treatments and the control fruit. The pectin and pectin+bacteriocin edible coatings exhibited a protective effect on the ascorbic acid content, maintaining concentrations of 57.5 mg/100 g of fw and 58.8 mg/100 g of fw (day 16), which were close to the initial values. The pectin and pectin+bacteriocin treatments had also a positive impact on antioxidant activity in the coated blackberries. Both edible coatings effectively inhibited its decrease with the prolongation of the storage time and kept antioxidant levels of 231.8 TE/100 g of fw and 232.4 TE/100 g of fw (day 16) that were close to the initial values.

Effect of enriched O2 and CO2 atmospheres on the overall quality and the bioactive potential of fresh blackberries

Abstract This work aimed to study the effects of the refrigerated storage of blackberries in high O2 and high CO2 atmospheres (70 kPa O2 + 20 kPa CO2 and 90 kPa O2 + 10 kPa CO2) on the quality and bioactive potential. Fruit stored in 90 kPa O2 + 10 kPa CO2 controlled the microorganism growth better than in 70 kPa O2 + 20 kPa CO2 until the end of storage (18 and 15 d, respectively). Both atmospheres were better than air that only controlled microorganisms for 8 d. Vitamin C retention of samples stored in air was close to 40 % at 8 d, being equal to those registered for the enriched O2 and CO2 atmospheres samples, but in the double of time. The retention of the total phenolic compounds of blackberries treated with 70 kPa O2 + 20 kPa CO2 experienced a transient increase (around 10 %) on 1 d and then decreased with time, being 90 % at the end of storage (15 d). The antioxidant capacity of fruit stored under air and O2- and CO2-enriched atmospheres generally accompanied the evolution of phytochemicals during storage. The refrigerated storage of blackberries in 70 kPa O2 + 20 kPa CO2 is recommended based on longer maintenance of fruit quality (compared to fruit stored in air), synthesis of phenolic compounds and the increase in the antioxidant capacity, which offers fruit with enhanced bioactivity. The changes in the blackberry quality attributes and in the antioxidant capacity were better fitted with first order kinetic, and the changes in the phenolic compounds were adequately fitted with a consecutive reaction mechanism kinetic model. Meanwhile, the microbiological evolution was satisfactorily evaluated by the Baranyi-Roberts model.

Chitosan coatings to control soft mold on fresh blackberries (Rubus glaucus Benth.) during postharvest period

Blackberry (Rubus glaucus Benth.) is perishable fruit with high susceptibility to soft mold which reduces its marketability. The antifungal chitosan action has been studied to maintain blackberry quality during postharvest. However, this biopolymer needs to be dissolved in organic acid to be able to perform correctly as a coating. In this work, the effectiveness of different chitosan concentrations prepared with either lactic or acetic acid was evaluated, for controlling Mucor racemosus in blackberries stored at 4 °C for 14 d. Fruit decay treated with chitosan was compared with the one obtained in blackberries treated with the chemical fungicide imazalil (0.4 g L−1) and with that one obtained in untreated fruit. The treatment with chitosan 17.5 mg mL−1 - lactic acid (LA-17.5) was the most effective (p < 0.05) in the control of soft mold. Blackberry physicochemical properties and its sensory quality were not negatively affected by the treatment with chitosan 17.5 mg mL−1- lactic acid (LA-17.5). The results obtained suggested that the coating with chitosan could be used for the control of soft rot in blackberry during postharvest period.

Effects of climatic conditions during harvest and handling on the postharvest expression of red drupelet reversion in blackberries

Red drupelet reversion (RDR) causes individual drupelets on blackberries to revert from black at harvest to a red colour postharvest, reducing the quality and marketability of fruit. The objective of this trial was to assess the effects of time of harvest and associated climatic variables, as well as handling of fruit during harvest, on postharvest RDR expression and fruit quality. Fruit were harvested on ten occasions over two days by one of two methods: either hand-harvested into shallow buckets and transferred to industry standard 125 g clamshell punnets (standard practice) or harvested carefully without handling by cutting the pedicel and placing each fruit into individual cotton wool-lined trays. The number of partially red (PR) and fully red (FR) drupelets per fruit was counted, firmness was measured by compression, and skin firmness measured by a penetrometer. Air and fruit skin temperature, relative humidity, vapour pressure deficit, and soil water tension were all influenced by the time of day. 85% of fruit that was handled during harvest had at least one drupelet develop RDR, whilst only 6% of fruit not handled during harvest had any RDR. In handled fruit, warmer skin temperature at harvest was associated with increased RDR incidence and severity (P < 0.001). The skin firmness of fully black (FB) drupelets, measured by a penetrometer, also decreased significantly by an average of 0.56 N when harvested during warmer temperatures compared to fruit that was not handled. The data indicate that mechanical injury incurred during harvest is a major cause of RDR in fresh blackberries, and that harvest times associated with warmer temperatures result in significantly higher rates of RDR and reduced postharvest quality.

Physiochemical and Sensory Attributes of Fresh Blackberries Grown in the Southeastern United States

Blackberries (Rubus subgenus Rubus Watson) are grown worldwide for commercial fresh markets. Physiochemical and sensory attributes were evaluated on fresh fruit of five blackberry cultivars (Natchez, Osage, Ouachita, Prime-Ark® 45, and Prime-Ark® Traveler) and six advanced breeding selections from the University of Arkansas Fruit Breeding Program. The physiochemical attributes of blackberries were within a commercially acceptable range (soluble solids = 8% to 11%, pH = 3.0–3.6, titratable acidity = 0.7% to 1.4%, berry weight = 6 to 14 g, drupelets/berry = 50 to 150, and pyrenes/berry = 51 to 115). ‘Natchez’ had the highest berry weight, berry length, drupelets/berry, and pyrenes/berry, whereas A-2453 was the lowest for these attributes. The highest nutraceutical levels were found in ‘Osage’ (total flavonols and total anthocyanins), A-2434 (total ellagitannins) and A-2453 (total phenolics). A trained descriptive sensory panel (n = 9) evaluated fresh blackberry attributes for appearance, basic tastes, feeling factors, aromatics, and texture using a 15-point scale (0 = less of the attribute; 15 = more of the attribute in terms of intensity). The descriptive panel identified ‘Natchez’ as having the largest descriptive size of berry with the highest overall aromatics and A-2453 as the smallest, glossiest, and firmest. Although A-2491 had the highest soluble solids, the descriptive panelists could not differentiate sweetness among the genotypes, but found A-2491 the least sour. A consumer sensory panel (n = 74) evaluated appearance, flavor, and texture attributes of blackberries on a 9-point verbal hedonic liking scale (1 = extremely dislike; 9 = like extremely) and 5-point just about right (JAR) scale (1 = not nearly enough; 3 = JAR; 5 = much too much). In terms of overall impression and overall flavor, A-2491 and ‘Prime-Ark® Traveler’ had the highest liking; average attributes for these blackberries were a berry weight of 9.1 g, soluble solids of 10.0%, titratable acidity of 0.95%, and a soluble solids/titratable acid ratio of 11.9. ‘Prime-Ark® Traveler’ also had the highest liking for appearance and berry size. A-2453, the glossiest berry, had the highest liking for berry color. Consumer panelists liked the firmness of the blackberries including those that were very firm, such as A-2453, but did not indicate differences in liking among genotypes. Consumers found the size of ‘Ouachita’, ‘Prime-Ark® Traveler’, and ‘Prime-Ark® 45’ (berry weight ≈8.3 g) JAR, but ‘Natchez’ (14.3 g) too large. Consumers found the sweetness and sourness of A-2491 JAR. Consumer overall impression and flavor of blackberries were positively correlated to consumer liking of berry shape and color and negatively correlated to the descriptive attributes for sourness, bitterness, green/unripe aromatic, and amount of seeds. Consumer liking of appearance was positively correlated with consumer liking of berry size, shape, color, and descriptive uniformity of color and glossiness. To produce a commercially marketed fresh-market blackberry, there are many characteristics that are important, but our data for these genotypes suggest that a desired blackberry should have a berry weight of 8–10 g, soluble solids of 9% to 11%, titratable acidity of 0.9% to 1%, and a soluble solids/titratable acid ratio of 10 to 13. However, optimum sugar and acidity levels require more investigation including other factors in flavor and aromatics. Evaluating the physiochemical and sensory attributes of fresh fruit is an important tool that can be used to determine commercial potential for selections and cultivars.

A Fine Dessert: Four Centuries, Four Families, One Delicious Treat by S. Jenkins

Jenkins, Sophie. 2015. Illus. Sophie Blackall. A Fine Dessert: Four Centuries, Four Families, One Delicious Treat. New York: Swartz &amp; Wade Books. Print.A Fine Dessert is about “blackberry fool” a delicious dessert made from fresh blackberries and whipped cream. The story starts out in England in 1710 when a young girl and her mother pick blackberries with their hands. They have to milk the cows to get cream and whip it by hand with bundle of soft twigs. Then we are transported to Charleston, South Carolina in 1810 when another young girl and her mother pick blackberries from the garden at a plantation. A deliveryman brings them cream by horse and buggy and they must use a metal whisk by hand to get it whipped. Then we are in Boston in 1910 and a young girl and her mother buy their blackberries from the market. The deliveryman brings them cream and they use a mechanical whisk and ice box to make their dessert. Finally we are transported to San Diego and it is 2010. A young boy and his dad go to the supermarket to buy their blackberries. They look the recipe up on the Internet and use an electric mixer and refrigerator. Through one dessert, we see cooking and family life evolve over four hundred years.The concept of A Fine Dessert is brilliant as it presents an easy activity (cooking) that is mutual to all the centuries it depicts. The illustrations by Sophie Blackall are beautiful and tell their own story alongside the text. Period details and evocative facial expressions make these historical people come alive with elegant simplicity. This book is a fantastic way to teach history to children as it shows how even a mundane task such as cooking has changed over the centuries. While the story is about making a dessert there is so much more to the story. It opens the door to discussing social status, issues like slavery and gender roles. The book includes a recipe for blackberry fool and historical notes on the author’s research.Highly recommended: 4 out of 4 starsReviewer: Hanne PearceHanne Pearce has worked at the University of Alberta Libraries since 2004. Aside from being an avid reader, she has continuing interests in writing, photography, graphic design and knitting.

Phenolic compounds and antioxidant capacity of organically grown fresh market blackberries

Phenolic compounds and antioxidant capacity of organically grown fresh market blackberries

Commercial attributes of fresh blackberries identified by sensory panels

Commercial attributes of fresh blackberries identified by sensory panels

Seven Day Blackberry Feeding Affects the Energy Substrate Profile in Males And Improves Insulin Sensitivity

In the obesogenic environment, bioactive food components show promise in ameliorating metabolic dysfunction related to type 2 diabetes and metabolic syndrome. Preliminary animal studies on berries indicate that body composition, weight, and clinical markers of glucose regulation may be positively impacted by consumption of anthocyanin rich blue and black raspberries. The aim of our pilot study was to determine the influence of blackberry feeding on clinical markers related to glucose regulation as well as substrate utilization measured by indirect calorimetry in humans. This randomized, controlled, cross-over study was conducted at the USDA Beltsville Human Nutrition Research Center. Fifteen overweight or obese male subjects (age range 31–69) were fed a controlled, high fat diet (40% en from fat) for 7 days that included either 600 g/d of fresh blackberries (BB) or an isocaloric amount of gelatin (control). There was a 7 day washout period between treatments. For the last 24 hours of each treatment period, subjects remained inside of a room-sized indirect calorimeter, where a breakfast meal tolerance test (MTT, 75 g of sugar from waffle and syrup) was administered with their treatment, and timed blood draws (−15, 0, 30, 60, 90, 120, 180, 240 min) were collected and analyzed for glucose, insulin, and nonesterified fatty acids. Energy expenditure (EE), substrate oxidation, and respiratory quotient (RQ) were measured from gas exchange for the total 24 hr period as well as specific isolated time periods. Data were analyzed with mixed models using BMI, age, and treatment order, and their interactions with treatment as covariates. AUC of glucose was not different between BB and gelatin treatment (4286 vs 5027 mg·dL−1·min, respectively, p=0.17). However, AUC of insulin was lower after consumption of BB compared to gelatin (5322 vs 7325 uU·ml−1·min, p=0.008). During this 4 hr MTT period, EE was not different between the 2 treatments (BB, 405 kcal; gelatin, 399 kcal, p=0.79). However, preliminary data suggest that an interaction between BMI and treatment may be affecting RQ such that RQ is lower in higher BMI subjects fed BB compared to gelatin. Across the 24 hr period, RQ and EE were not different between the two treatments (.82 vs .83, 2184 vs 2124 kcal, respectively; BB vs gelatin treatments). However, during the 4 hr period that started with dinner, preliminary data suggest that a significant interaction of treatment and BMI for EE and RQ were observed (p=0.0385 and p=0.0059, respectively) where the BMI effect is the opposite of what was observed for the MTT time period; subjects with lower BMIs had a greater EE and lower RQ when fed BBs and the effect was attenuated with higher BMI subjects. The 24 hr stay in the calorimeter included 30 min of treadmill walking in the afternoon following the MTT. During this time period, a significant interaction of BMI with treatment demonstrated a decrease in RQ in higher BMI subjects fed BBs compared to gelatin (p for interaction = 0.041). In addition to improved insulin sensitivity, our data suggest a potential for anthocyanin rich BBs to change adiposity as RQ was indicative of preferential oxidation of fat for energy in higher BMI subjects during the MTT as well as during a bout of non-strenuous activity. Further, beneficial effects of BBs may not be limited to overweight/obese subjects in terms of switching substrates to increase fat oxidation. More subjects are being enrolled to confirm these preliminary findings. Support or Funding Information This study is funded by the USDA. Serum insulin by treatment across the 4 hour meal tolerance test. Serum glucose by treatment across the 4 hour meal tolerance test.

THE TOAST

1 5 7 R T H E T O A S T S T E P H E N K A M P A Although he’d never meant to, he’d become A secret-keeper, keeping not His own but others’ secrets. It had started When he was young: he caught His cousin, whom he’d always thought kind-hearted, Flooding a teeming formicarium With steaming maple syrup, and felt he ought To say – well, something, something none too kind, About the fact; but nothing came to mind, And after that, his cousin was inclined To tell him everything. That was his first Secret, a whopper by no means His worst. He seemed to witness, in the flesh, The most degrading scenes Flash-frozen in his memory like fresh Blackberries sealed in Ziploc bags, seemed cursed To kick things up – the smutty magazines His brother hid, which made his stomach drop, Or that the girl next door gave a firm cop A please-sir blowjob when she failed to stop At a red light, or that the doctor’s wife Certainly hadn’t (Doc’s words) ‘‘tripped While taking out the trash’’ to earn her cast – No, something always tipped Him o√ that Some-Such was a pederast, That So-and-So ‘‘misplaced’’ a kitchen knife When X (ahem) ‘‘skipped town.’’ He grew tight-lipped, More secretive, a turn that came to haunt 1 5 8 Y Him since it only made his neighbors want To feed don’t tells to their dauntless confidant. Lest he mismatch a secret and its source, He had to jot down notes for each On index cards. He ordered them in small Black boxes he would reach For every time his townsfolk came to call, Oozing the usual mixture of remorse And giddiness for daring to eat a peach; And one by one, during those reckless talks, They’d notice them, ubiquitous as rocks, And wonder who might find their small black box. Once they began to ask each other why He listened – loner? sadist? crank? – He felt them cool: suddenly, no one talked. He made whole rooms go blank; When he departed, doors were always locked. Soon not one soul would look him in the eye. To think of their sneers melting like a bank Of snow at the full house they’d have to face So warmed his heart, he drank – to their disgrace – A glass of Drano in a secret place. ...

Feeding mice aged and fresh blackberries powder supplements result in shifts in the gastrointestinal microflora

Abstract Blackberries contain anthocyanins and phenolic acids derived from anthocyanin fragments that have an important role in the small intestine for retaining gut health. It has been hypothesized that supplementing diets with blackberries may improve gut health through a prebiotic mechanism. Unfortunately identification of gut bacteria is difficult since only 20% of bacterial species can be cultured using current techniques. Therefore, a non-culture based technique was utilized to examine shifts in gut bacteria of mice fed one of five diet treatments: (1) control, (2) aged blackberries supplemented at 5% (w/w), (3) aged blackberries supplemented at 10% (w/w), (4) fresh blackberries supplemented at 5% (w/w), and (5) fresh blackberries supplemented at 10% (w/w). Mice feces were initially collected before supplementing blackberries as a control (0 week) and were collected every 2 weeks for up to 10 weeks. Polymerase chain reaction-based denaturing gradient gel electrophoresis (PCR-based DGGE) was performed and further identification of bacteria was conducted by excising and sequencing target bands. Banding patterns were more consistent over time in those groups that had a diet supplemented with 10% aged or fresh blackberries compared to the 2 groups fed a diet supplemented with 5% of fresh or aged blackberries. From the sequencing data, Lactobacillus johnsonii was present in all groups after 2 weeks of sampling. The Aerococcus spp. and Actinomycetes were increased in blackberries treatments as well as Enterobacter spp., Klebsiella pneumonia and Erwinia spp. were present in aged blackberry treatment. These data indicate that supplementing a diet with aged or fresh blackberries causes shifts in the gastrointestinal microflora.

Analysis of Microbial Populations and Metabolism of Anthocyanins by Mice Gut Microflora Fed with Blackberry Powder

Blackberries contain non-nutritive phytochemicals which are abundant in berry fruits. Among these chemicals, anthocyanins are responsible for the bright colors seen in many fruits and plant as well as have potential health properties against chronic diseases like cancer, cardiovascular disease, diabetes, and obesity. Therefore, two anthocyanins, cyanidin-3-glucoside and cyanidin-3-rutinoside were adopted to evaluate metabolism rate by cecal microflora which were acquired from four treatments 1) lean control (L-CTL), 2) obese control (O-CTL), 3) aged blackberries supplemented at 10% (w/w) (O-AB10), and 4) fresh blackberries supplemented at 10% (w/w) (OFB10). Furthermore, a non-culture based technique; polymerase chain reaction-based denaturing gradient gel electrophoresis (PCR-based DGGE) and further sequencing were performed to identify microbial populations. There were differences in the metabolism rates of two anthocyanins (cyanidin-3-glucoside and cyanidin-3-rutinoside) between two control groups and two treatment groups while no differences were shown within two control groups. The sequencing results based on DGGE represented that Lachnospiraceae bacteria found predominantly in blackberry treatment mice, Lactobacillus johnsonii was dominant species in both control and treatment groups. Bifodobacterium pseudolongum was identified in only obese control samples. In conclusion, differences in diets and body phenotype can have an effect on gut microflora and subsequently affect the metabolism rate of anthocyanins. Also, blackberry treatment groups demonstrated a more rapid anthocyanin degradation rate than the un-adapted control groups.

‘Comanche’ Blackberry1

Abstract As the availability of harvest labor has decreased, fresh blackberries have become scarce in retail outlets. This scarcity has resulted in the development of highly successful ‘pick-your-own” fruit operations in recent years. The most successful of such operations utilizes cultivars that are of good quality and produce large, attractive fruits. ‘Comanche’ has the characteristics needed for a fresh market blackberry. In addition, it can be mechanically harvested for processing.