Biochemical characterisation of some blackberry varieties at different maturation

Blackberry (Rubus fruticosus L.), which is in the berry group, has an important place in the food industry as well as fresh consumption with its unique color, taste and aroma. Sugar (sucrose, glucose, fructose and ksiloz) and organic acid (Sitrik acid and L-Askorbik acid (Vitamin C ) analyzes were characterized by HPLC (High Pressure Liquid Chromatography) technique. Total phenolic compound content, total anthocyanin content and antioxidant capacity were determined by spectrophotometric methods. As a result of the study, when the sugar contents were examined, an increase was observed in the amount of sucrose, glucose and fructose with the increase in maturity, while a decrease was found in the amount of ksiloz. With the ripening, the amount of sitrik acid and L-askorbik acid (vitamin C) decreased. The highest sitrik acid and vitamin C value Chester blackberry variety was determined in the green period of medbio application and the values were determined as 2130.53 ± 0.5 mg/100 g and 31.12 ± 0.41 mg/100 g, respectively. While an increase in total phenolic compound and antioxidant activity was detected in the fruits harvested during the green period, the total amount of anthocyanin was detected. In the medbio application and control group, it increased with the increase in maturity. When evaluated in terms of color characteristics; The highest L* value in fruits is medbio application in Jumbo blackberry variety in green period (35.42), the highest a value in Jumbo blackberry variety is medbio application in tawny period (25.74), the highest b value in Jumbo blackberry variety is medbio application in green period (18.83). The highest C value was determined in Jumbo blackberry varietal period (29.38), the highest Hue° value was determined in Chester blackberry control group green period (95.92). The highest SSKM value was determined in the mature period (% 13.47) of Chester blackberry variety Medbio application.