Physiological Changes during Ripening of Raspberry Fruit

in HortScience
View More View Less
  • 1 U.S. Department of Agriculture-Agricultural Research Service, South Central Agricultural Research Laboratory, Lane, OK 74555
  • 2 Department of Horticulture, Iowa State University, Ames, IA 50011

Raspberry (Rubus idaeus L., `Heritage') fruit were harvested at six stages of color development to determine the relationship between quality attributes and physiological changes during ripening. Soluble solids concentration and fruit weight increased, whereas titratable acidity decreased during ripening. Fruit darkened and color saturation increased with maturity. Raspberry fruit exhibited a nonclimacteric pattern of respiration, and ethylene (C2H4) was detected only after red pigment developed. Respiration and C2H4 production of whole fruit were similar to those of drupes. Ethylene-forming enzyme activity commenced in drupes and receptacle tissue from fruit at the yellow and mottled stages, respectively. These data indicate that ripening in raspberry fruit is independent of C2H4 production and is nonclimacteric.

If the inline PDF is not rendering correctly, you can download the PDF file here.

All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 272 137 29
PDF Downloads 496 249 22