Pomological and Biochemical Properties of Blackberry (Rubus fruticocus) Genotypes

OpenAlex İngilizce

ABSTRACT The aim of this study was to examine the genotypes of wild blackberries growing naturally in Tunceli province in terms of fruit characteristics and to determine the ones with superior characteristics. Nine different genotypes were determined by population screening and 100 fruits were collected from each genotype. The physical properties such as fruit weight, length, width, as well as color, chemical content, and antioxidant properties were examined. Statistically significant differences were found among the genotypes; fruit weight, length, and width varied between 0.71 and 1.19 g, 10.08 and 12.63 mm, and 12.25 and 14.33 mm, respectively. The G9 genotype had the largest fruits, and the G6 genotype had the smallest fruits. In fruit color analyses, significant differences were observed among the genotypes, and the G2 genotype stood out with the highest L * value (20.05), but G9 had the lowest a * value (0.92). Total soluble solids (TSS) content varied between 11.95% in G2 and 21.10% in G7. Vitamin C content was highest in the G6 genotype (54.46 mg 100 g −1 ), while G9 had the lowest vitamin C content (22.66 mg 100 g −1 ). Significant differences were also observed among the genotypes in terms of phenolic content, flavonoids, anthocyanins, and antioxidant activity. As a result, in this study, significant differences in organic acid contents were determined among wild blackberry genotypes in Tunceli province. The G1 genotype was the richest in malic acid, while the G6 was the genotype with the highest ascorbic acid level. Various differences were also found among the genotypes in terms of oxalic acid, citric acid, and other organic acid contents. These findings may constitute an important resource in determining the commercial production and potential health benefits of wild blackberries. In the selection of blackberry genotypes, consideration of these organic acid contents is important, especially in terms of taste and nutritional value.