Characterisation of wild red raspberry ecotypes in Northern Anatolia: Insights into sensory, biochemical and antioxidant properties

	Aroma		Taste		Juiciness
Ecotypes	2021	2022	2021	2022	2021	2022
V-1	High	High	Sweet-Sour	Sweet	High	High
V-2	Moderate	High	Sweet	Sweet	Moderate	High
V-3	Moderate	Moderate	Sweet	Sweet	Moderate	Moderate
V-4	High	High	Sweet	Sweet	High	High
V-5	High	Moderate	Sweet	Sweet	High	High
V-6	High	High	Sweet-Sour	Sweet	Moderate	Moderate
V-7	Moderate	High	Sweet-Sour	Sweet-Sour	High	High
V-8	High	High	Sweet-Sour	Sweet-Sour	High	High
V-9	High	High	Sweet	Sweet	High	High
V-10	High	High	Sweet	Sweet	Moderate	Moderate
V-11	Moderate	Moderate	Sweet-Sour	Sweet-Sour	Moderate	Moderate

Table 2.

Fruit morphological characteristics of wild-grown red raspberry ecotypes.

Ecotypes	Fruit weight (g)		Number of drupelets		Firmness (N)		Chroma
Ecotypes	2021	2022	2021	2022	2021	2022	2021	2022
V-1	1.14 ±0.18 be	1.09 ±0.16 be	65 ±3.8 cd	61 ± 3.3 ab	0.41 ± 0.2 be	0.45 ± 0.2 ab	29.34 ± 1.7 abc	25.22 ± 1.6 ab
V-2	1.02 ± 0.12 d	0.99 ± 0.10 d	56 ±3.1 ef	50 ±3.2 c	0.44 ± 0.4 be	0.51 ± 0.3 ab	32.11 ± 1.9 ab	30.19 ± 1.8 a
V-3	1.21 ± 0.16 b	1.15 ± 0.17 b	68 ±4.2 c	63 ± 4.0 ab	0.52 ±0.5 a	0.56 ±0.3 a	30.03 ± 1.6 b	26.14 ± 1.4 ab
V-4	1.33 ±0.24 a	1.27 ±0.20 a	76 ± 3.0 a	68 ±3.1 ab	0.40 ± 0.2 be	0.43 ± 0.4 ab	28.30 ± 1.4 ab	26.56 ± 1.3 ab
V-5	1.11 ±0.10 c	1.08 ±0.11 be	62 ± 3.2 d	60 ± 3.4 b	0.41 ±0.3 be	0.46 ± 0.5 ab	26.36 ± 1.4 c	27.19 ± 1.6 ab
V-6	1.14 ±0.12 be	1.11 ±0.10 be	66 ±3.0 cd	59 ± 3.0 b	0.47 ± 0.6 abc	0.53 ± 0.5 ab	33.70 ±2.1 a	29.06 ± 2.4 ab
V-7	1.04 ±0.10 cd	1.02 ±0.11 c	58 ±2.7 e	54 ±2.8 be	0.40 ± 0.2 be	0.45 ± 0.3 ab	27.30 ± 1.5 be	28.25 ± 1.4 ab
V-8	1.07 ±0.10 cd	1.03 ±0.10 c	72 ± 3.8 b	69 ±3.5 a	0.41 ± 0.2 be	0.47 ± 0.2 ab	29.11 ± 1.8 be	25.44 ± 1.6 ab
V-9	1.04 ±0.10 cd	1.00 ±0.09 cd	68 ±3.4 c	62 ± 3.0 ab	0.38 ±0.9 c	0.40 ± 0.5 b	31.18 ± 1.9 ab	30.10 ±2.2 a
V-10	1.06 ±0.10 cd	0.97 ± 0.08 d	70 ± 4.4 be	67 ± 4.0 ab	0.46 ± 0.7 b	0.47 ± 0.4 ab	30.33 ± 1.9 b	27.41 ± 1.8 ab
V-11	1.10 ±0.09 c	1.06 ±0.11 be	60 ± 3.7 de	55 ±3.8 be	0.43 ±0.8 be	0.49 ± 0.6 ab	26.11 ±2.1 c	23.17 ± 2.0 b

1 There were significant (p < 0.05) differences among the different letters in the same columns.

Table 3.

Organic acid content in the fruits of 11 wild-grown red raspberries.

Ecotypes	Citric acid (g · 100 g⁻¹ f.w.)		Malic acid (g · 100 g⁻¹ f.w.)		Tartaric acid (g · 100 g⁻¹ f.w.)
Ecotypes	2021	2022	2021	2022	2021	2022
V-1	2.46 ± 0.09 a	2.73 ± 0.12 a	0.66 ± 0.2 a	0.71 ± 0.1 ab	0.14 ± 0.01 ^NS	0.17 ± 0.01 ^NS
V-2	2.11 ± 0.09 bc	2.32 ± 0.10 bc	0.59 ± 0.1 ab	0.63 ± 0.2 ab	0.10 ± 0.03	0.12 ± 0.03
V-3	2.07 ± 0.08 bc	2.15 ± 0.09 bc	0.60 ± 0.1 ab	0.55 ± 0.1 b	0.15 ± 0.03	0.15 ± 0.01
V-4	2.04 ± 0.11 c	2.07 ± 0.10 bc	0.50 ± 0.1 ab	0.57 ± 0.2 ab	0.21 ± 0.02	0.23 ± 0.02
V-5	2.10 ± 0.07 bc	2.07 ± 0.11 bc	0.60 ± 0.2 ab	0.64 ± 0.1 ab	0.09 ± 0.01	0.14 ± 0.01
V-6	2.32 ± 0.09 ab	2.26 ± 0.13 bc	0.65 ± 0.2 a	0.68 ± 0.2 ab	0.12 ± 0.02	0.10 ± 0.02
V-7	2.41 ± 0.09 a	2.47 ± 0.12 ab	0.63 ± 0.1 ab	0.75 ± 0.1 a	0.16 ± 0.00	0.22 ± 0.00
V-8	2.22 ± 0.06 b	2.27 ± 0.14 bc	0.63 ± 0.1 ab	0.70 ± 0.1 ab	0.10 ± 0.00	0.19 ± 0.00
V-9	1.93 ± 0.07 bc	1.99 ± 0.09 c	0.57 ± 0.2 b	0.63 ± 0.1 ab	0.20 ± 0.02	0.26 ± 0.00
V-10	2.16 ± 0.08 bc	2.22 ± 0.09 bc	0.58 ± 0.2 ab	0.65 ± 0.2 ab	0.23 ± 0.00	0.27 ± 0.01
V-11	2.43 ± 0.12 a	2.37 ± 0.14 b	0.64 ± 0.4 ab	0.69 ± 0.3 ab	0.11 ± 0.00	0.16 ± 0.00

1 f.w., fresh weight; NS, non-significant.

1 There were significant (p < 0.05) differences among the different letters in the same columns.

Table 4.

SSC and vitamin C in the fruits of 11 wild red raspberry ecotypes

Ecotypes	SSC (%)		Vitamin C (mg · 100 g⁻¹ f.w.)
Ecotypes	2021	2022	2021	2022
V-1	9.8 ± 0.4 cd	10.3 ± 0.6 de	36.3 ± 1.9 ab	41.3 ± 2.1 ab
V-2	11.2 ± 0.6 bc	11.5 ± 0.7 c	29.3 ± 1.7 c	33.4 ± 1.8 c
V-3	12.4 ± 1.0 ab	12.2 ± 1.1 b	33.6 ± 2.1 bc	36.0 ± 2.0 bc
V-4	11.7 ± 0.8 b	11.9 ± 0.7 bc	39.7 ± 2.4 ab	43.4 ± 2.0 ab
V-5	12.8 ± 0.7 a	12.9 ± 1.3 a	37.2 ± 2.2 ab	39.1 ± 2.0 abc
V-6	10.3 ± 0.5 cd	11.1 ± 0.6 cd	38.8 ± 2.0 ab	38.6 ± 2.1 b
V-7	10.5 ± 0.4 cd	10.8 ± 0.5 d	37.2 ± 1.8 ab	40.3 ± 1.8 ab
V-8	9.9 ± 0.4 d	10.2 ± 0.3 e	40.1 ± 1.9 ab	44.4 ± 2.1 a
V-9	11.9 ± 0.6 abc	11.8 ± 0.7 bc	35.5 ± 2.5 b	38.3 ± 2.3 bc
V-10	11.6 ± 0.6 abc	12.0 ± 0.7 bc	35.0 ± 2.3 bc	39.0 ± 2.2 abc
V-11	10.6 ± 0.7 c	10.9 ± 0.5 cde	41.4 ± 3.1 a	42.7 ± 3.0 ab

1 f.w., fresh weight; SSC, soluble solid content.

1 There were significant (p < 0.05) differences among the different letters in the same columns.

Table 5.

Total phenolics, total flavonoids, TA and total antioxidant capacity in the fruits of 11 wild red raspberry ecotypes.

Ecotypes	Total phenolics (mg GAE · 100 g 1 f.w.)		Total flavonoids (mg QE · 100 g 1 f.w.)		TA (mg cy-3-g eq. · 100 g⁻¹)		FRAP (mmol TE · 100 g⁻¹)
Ecotypes	2021	2022	2021	2022	2021	2022	2021	2022
V-1	255 ± 13.2 d	303 ± 15.1 c	14.8 ±0.9 cd	15.4 ±0.8 be	27.0 ± 0.8 e	26.3 ±0.7 be	17.0 ±1.0 e	19.3 ±1.1 c
V-2	210 ± 10.9 ef	232 ± 14.2	17.2 ± 1.1 a	16.9 ± EOab	32.1 ± El b	28.3 ± 1.0 ab	14.8 ± 0.9 f	16.2 ± 0.8 de
V-3	270 ± 12.6 cd	279 ± 11.3 d	15.0 ±0.7 cd	15.5 ± 0.8 b	28.4 ± 0.9 d	26.2 ±0.7 be	18.2 ± 1.3 d	19.5 ±1.0 be
V-4	233 ±11.2 e	256 ± 12.0 e	14.0 ± 0.8 de	15.2 ±0.9 be	23.2 ± 0.6 f	23.0 ±0.5 c	16.2 ± 0.8 ef	17.9 ± 0.7 d
V-5	164 ± 9.8 g	188 ± 9.2 g	12.9 ±0.6 ef	13.3 ±0.5 c	19.4 ± 0.6 g	20.3 ±0.4 cd	13.4 ± 0.4 g	14.6 ± 0.5 ef
V-6	362 ± 18.4 a	390 ± 17.1 a	16.3 ± 0.9 b	17.6 ± 1.1 a	33.2 ±1.3 a	31.0 ± 1.1 a	22.3 ±1.5 a	23.3 ±1.4 a
V-7	355 ± 17.6 ab	367 ± 18.0 b	13.6 ±0.8 e	14.2 ± 0.9 be	22.0 ± 0.8 fg	21.4 ±0.7 cd	21.0 ± 1.3 b	22.7 ± 1.2 ab
V-8	241 ± 12.0 de	250 ± 11.1 e	14.4 ± 1.1 d	14.8 ± EObc	17.3 ± 0.5 i	17.6 ± 0.4 de	12.0 ± 0.6 h	15.5 ±0.7 e
V-9	296 ± 14.9 c	308 ± 15.2 be	15.2 ±1.2 c	15.9 ± 1.1 ab	30.9 ± 1.1 c	27.9 ± 1.0 b	19.0 ± 1.1 cd	21.4 ± 1.4 b
V-10	188 ± 10.5 f	204 ± 11.0 f	10.3 ± 0.5 f	11.8 ± 0.5 d	30.0 ±1.2 cd	29.6 ± 1.1 ab	10.4 ±0.5 i	12.3 ± 0.8 f
V-11	340 ± 16.7 b	361 ± 18.0 b	15.9 ± 1.1 be	14.6 ± 1.0 be	18.0 ± 0.5 h	19.2 ± 0.7 d	19.6 ±0.9 c	20.7 ± El be

1 f w., fresh weight; FRAP, Ferric Reducing Antioxidant Power; GAE, gallic acid equivalent; QE, quercetin equivalent; TA, total anthocyanins.

1 There were significant (p < 0.05) differences among the different letters in the same columns.

Hierarchical clustering analysis. Dendrogram associated with heat map of physiological and biochemical characteristics from fruit samples of red raspberry genotypes. f.w., fresh weight; FRAP, Ferric Reducing Antioxidant Power; SSC, soluble solid content.

References

Authors

Metrics

Articles in this issue

DOI: https://doi.org/10.2478/fhort-2024-0023 | Journal eISSN: 2083-5965 | Journal ISSN: 0867-1761

Journal RSS Feed

Language: English

Page range: 323 - 335

Submitted on: Apr 30, 2024

Accepted on: Jun 25, 2024

Published on: Sep 24, 2024

Published by: Polish Society for Horticultural Sciences (PSHS)

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

fruits,

Related subjects:

© 2024 Sadiye Peral Eyduran, Sezai Ercisli, Gulce Ilhan, Nilda Ersoy, Gursel Ozkan, Mehmet Ramazan Bozhuyuk, Mustafa Kenan Gecer, Jasna Hasanbegovic, Amine Assouguem, Rachid Lahlali, Abdellah Farah, Riaz Ullah, Zafar Iqbal, published by Polish Society for Horticultural Sciences (PSHS)
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 36 (2024): Issue 2 (October 2024)

Characterisation of wild red raspberry ecotypes in Northern Anatolia: Insights into sensory, biochemical and antioxidant properties

Figures & Tables

Figure 1.

Table 1.

The sensory characteristics of the fruits of 11 wild red raspberry ecotypes in 2021 and 2022.

Table 2.

Fruit morphological characteristics of wild-grown red raspberry ecotypes.

Table 3.

Organic acid content in the fruits of 11 wild-grown red raspberries.

Table 4.

SSC and vitamin C in the fruits of 11 wild red raspberry ecotypes

Table 5.

Total phenolics, total flavonoids, TA and total antioxidant capacity in the fruits of 11 wild red raspberry ecotypes.

Figure 2.

Paradigm

My account