Saskatoon Berry Research Articles

EFFECTS OF POPULATION, ENVIRONMENT AND THEIR INTERACTION ON SASKATOON BERRY (Amelanchier alnifolia Nutt.) SEED GERMINATION

To determine the effects of population, environment and their interaction on the variability of seed germination, seeds of 27 random native Alberta populations of Saskatoon berry (Amelanchier alnifolia Nutt.) were collected over 3 yr. Each year the seeds were stratified at 3 °C for 84 d and then germinated at 25/10 °C light(16 h)/dark. Among the populations, mean seed germination after 4 wk ranged between 7 and 67%. Ecoregion and moisture condition at the site of origin did not significantly influence germinability. Of the total variance, 56% was contributed by population while the year and the population-year interaction contributed 0.3% and 17.5%, respectively. Over years the rank order of the populations was maintained. Three populations of diverse origin, grown in a common nursery, produced seeds with significantly different germination. Therefore, germination in A. alnifolia can largely be considered a genetically controlled character which is influenced to a limited extent by yearly environmental fluctuation.Key words: Saskatoon berry, Amelanchier alnifolia Nutt., germination, population-environment interaction

Effect of Catechin and Acetaldehyde on Colour of Saskatoon Berry Pigments in Aqueous and Alcoholic Solutions

The influence of acetaldehyde and catechin on aqueous solutions of cyanidin 3-glucoside and aqueous and alcohol extracts of saskatoon berry was investigated. Pigment systems were analyzed periodically during storage at 23°C in the dark for absorbance spectra, high performance liquid chromatography (HPLC) profiles and Hunterlab colour values. Presence of acetaldehyde in the fruit extracts and both acetaldehyde and catechin in the cyanidin 3-glucoside model system caused a marked increase in colour intensity during storage. Visible spectra of the colour-intensified samples showed both a bathochromic shift and an increase in absorbance. The HPLC profiles of the acetaldehyde treated berry extracts revealed the appearance of a new peak and the decrease of two anthocyanin peaks. Chromatograms of the cyanidin 3-glucoside solution containing acetaldehyde and catechin displayed six new peaks and loss of the anthocyanin. Addition of catechin alone had no significant effect on the colour of the model or pigment extract systems. Results indicated that colour intensification was due to molecular condensation involving catechin, acetaldehyde and anthocyanin as well as other phenolic compounds in the berry extracts. Hue angle of the extracts accurately measured the colour intensification reaction.

Quality Aspects of Saskatoon Berries: Possibilities for Improvements Through Plant Breeding

Quality Aspects of Saskatoon Berries: Possibilities for Improvements Through Plant Breeding

The Determination of The Herbicide Linuron in Saskatoon Berries Using HPLC with Column Switching

Abstract A sensitive method for the determination of residues of the herbicide linuron [3-(3, 4-dichlorophenyl)-l-methoxy-l-methylurea] in saskatoon berries (Amelanchier anifolia Nutt.) is described. Use of column switching techniques permitted a limit of quantification of 10 μg/kg. Recoveries at the 10 μg/kg fortification level were in the order of 86%.

EFFECTS OF STOCK PLANT ETIOLATION ON THE ROOTING OF SASKATOON BERRY (Amelanchier alnifolia Nutt.) CUTTINGS

The etiolation of field-grown, rejuvenated saskatoon berry (Amelanchier alnifolia Nutt.) bushes in 1984 and 1985 proved to be a beneficial aid-to-rooting of softwood cuttings under intermittent mist. The cuttings had to be regreened for a short period of time (6 d) before they were exposed to direct sun in the outdoor intermittent mist propagation bed covered with a clear polyethylene tent. The tedious and time-consuming taping of shoot bases during the regreening period to continue the etiolation process at the base of the cutting proved to be unnecessary with the cultivar Smoky, but gave increased rooting percentage and root mass with the cultivar Pembina on regreened etiolated cuttings in combination with a concentrated auxin. The regreened etiolated treatments produced 95% rooting without auxin with both cultivars. The beneficial effect from the use of a concentrated auxin as a quick dip was more evident on the nonetiolated material, but still increased root mass on the etiolated plant material.Key words: Saskatoon berry, intermittent mist propagation, auxin, softwood cuttings, Amelanchier alnifolia

Colour intensification of saskatoon berry extracts

Colour intensification of saskatoon berry extracts

Anthocyanins and Other Phenolic Compounds of Saskatoon Berries Amelanchier alnifolia Nutt.)

ABSTRACTHigh performance liquid chromatography (HPLC), equipped with photodiode array detector, was applied to separation and concentration of the anthocyanins and related compounds of saskatoon berries. Thirteen discrete peaks were detected and separation of these took less than 40 min. Ten of the 13 HPLC peaks were collected as separate fractions from the column outlet and re‐analyzed by paper chromatography and spectral analysis. The concentration of total anthocyanins was 86‐125 mg/100g of fresh berries. The main anthocyanins were cyanidin 3‐galactoside, which formed 61% and cyanidin 3‐glucoside which accounted for 21% of the total anthocyanins. Also identified were cyanindin 3‐xyloside, chlorogenic acid and rutin.

Relationships Between Anthocyanins, Total Phenolics, Carbohydrates, Acidity and Colour of Saskatoon Berries

The relationships between levels of anthocyanins, total phenolics, pH, titratable acidity, sugars and colour of several cultivars of Saskatoon berries (Amelanchier alnifolia), harvested at three stages of maturity, were studied. Anthocyanins, total phenolics, sugars, sugars-acids ratios and anthocyanins-phenolics ratios increased with ripening of the berries. Titratable acidity and pH differed among the cultivars but showed little change with berry development. Anthocyanin contents of the berries ranged from 25.1 to 178.7mg/100g of fruit, while total phenolics and soluble solids ranged from 0.17 to 0.52% and 9.6 to 18.7%, respectively. Significant correlation with anthocyanins was obtained for total phenolics content, titratable acidity, pH and sugar-acid ratio. The correlation coefficients between total phenolics and sugar-acid ratio, pH and total phenolics, and pH and titratable acidity were −0.787, −0.743 and −0.941, respectively. The relationships between surface colour and compositional factors of the berries showed low significance. These results suggest that high levels of anthocyanins in Saskatoon berries are associated with high total phenolics and acids and low pH and sugar-acid ratios.

Relationships between Anthocyanins, Total Phenolics, Carbohydrates, Acidity and Colour of Saskatoon Berries

Relationships between Anthocyanins, Total Phenolics, Carbohydrates, Acidity and Colour of Saskatoon Berries

Benzaldehyde, a Major Aroma Component of Saskatoon Berries

Abstract The aroma of 7 cultivars of saskatoon berries (Amelanchier alnifolia Nutt.) has been investigated by gas chromatography—mass spectrometry (GC-MS), and colorimetry. One compound, benzaldehyde, comprised 26 to 168 mg/kg of fresh berries and 76% to 96% of the essence. This is the first report of benzaldehyde in saskatoon berries.

Chemical Composition of Saskatoon Berries (Amelanchier alnifolia Nutt.)

ABSTRACTSaskatoon berries, Amelanchier alnifolia, have been analyzed for moisture, soluble solids, protein, fat, fiber, Ca, P, S, K, Mg, Na, Fe, Mn, Cu, Zn, Ba, Mo, Al, and carotene content. The composition of saskatoon berries was compared to that of blueberries (Vaccinium sp.). There were significantly higher amounts of protein, fat, fiber, calcium, magnesium, manganese, barium, and aluminum, and lower contents of phosphorus and sulfur in Saskatoon berries than in blueberries. No significant difference in iron, zinc, sodium and carotene content was found between saskatoons and the other fruit. On a dry weight basis, saskatoons contained less sugars than blueberries. Although bioavailability of the minerals was not determined, saskatoons appear to be an excellent source of manganese, magnesium and iron and a relatively good source of calcium, potassium, copper, and carotene.

Separation and Processing Effects on Aromatic Components of Saskatoon Berries (Amelanchier alnifolia Nutt.)1

Abstract Aroma essences of reproducible composition were separated from saskatoon berries by concentration of the headspace. Gas chromatography revealed 12 components in the aroma essences. The quantitative composition of the essences differed significantly among fresh berries, juice and jelly, and among fruit from 2 locations.

DAMAGE TO SASKATOONS, AMELANCHIER ALNIFOLIA, BY THE APPLE CURCULIO, TACHYPTERELLUS QUADRIGIBBUS (COLEOPTERA: CURCULIONIDAE)

AbstractCrop failures are a frequent phenomenon of saskatoon berries, Amelanchier alnifolia Nutt., in Saskatchewan. The curculionid beetle Tachypterellus quadrigibbus Say is shown to have a pronounced effect on the relation and quality of fruit produced. Its feeding and reproductive habits on the berries are proposed as a major cause of crop failures.

Studies on the Degradation of Ascorbic Acid by Saskatoon Berry Juice

Ascorbic Acid (Vitamin C) has been shown to be absent although dehydroascorbic acid has been found in several varieties of Saskatoon berries currently being cultivated at the Canada Department of Agriculture Research Station at Beaverlodge, Alberta. Synthetic L-ascorbic acid is rapidly degraded after addition to expressed juice of the berries. Evidence of an ascorbic acid oxidizing system has been revealed, and the effects of pigmentation and approaching maturity on the enzyme system have been examined. The effects of various pigments, polyphenols and copper ions on the oxidation have also been studied, and the implications of these results are discussed.

Non-volatile Organic Acid and Sugar Composition of Saskatoon Berries (Alnifolia sp.) During Ripening

Malic, oxalic and citric acids are the only non-volatile organic acids present in ripening Saskatoon berries (Alnifolia sp.) in measurable concentrations. The levels of these acids, as well as the levels of glucose, fructose and sucrose are reported for three varieties of Saskatoons presently being cultivated at the Canada Department of Agriculture Research Station at Beaver-lodge, Alberta. Results indicate that the organic acids content of Saskatoons is comparable to that of apples, and that the fructose levels in the berries may decrease fairly rapidly after ripening.

ON SOURCES OF VITAMIN C: II. ALBERTA NATIVE FRUITS

This paper is a survey of the ascorbic acid content of native Alberta fruits. Some wild fruits that are not usually eaten have been included in the investigation. The values of vitamin C for the most widely occurring and most generally used wild fruits are: blueberries, 5 to 18 mg.%; chokecherries, 5 to 19 mg.%; high-bush cranberries, 8 to 51 mg.%; pin cherries, 8 to 34 mg.%; raspberries, 14 to 40 mg.%; and saskatoon berries, 5 to 38 mg.%. These afford a considerable source of ascorbic acid.In an addendum there are given the ascorbic acid values in miscellaneous plant materials.