ISHS Acta Horticulturae 585: VIII International Rubus and Ribes Symposium
BOYSENBERRY -A CHARACTER DESCRIPTION FOR COMMERCE |
| Authors: | C.J. Stanley, H.K. Hall, T. McGhie, D.D. Rowan, G. Langford |
| Keywords: | Boysenberry, authenticity, anthocyanins, volatiles, aroma |
| Abstract:
A description of Boysenberry (Rubus ursinus hybrid), using characteristics that are important for the majority of processors, has been developed. This will enable verification and the detection of adulterations in Boysenberry products and the establishment of boundaries defining new Boysenberry cultivars within breeding programmes. In the 1997/98 and 1998/99 seasons, Boysenberries and a range of other Rubus fruits were analysed for anthocyanin pigments using HPLC. The main anthocyanins of Boysenberries were cyanidin 3-sophoroside (cy-sop), cyanidin 3-rutinoside-5-glucoside (cy-glurut), cyanidin 3-glucoside, (cy-glu) with minor amounts of cyanidin 3-rutinoside (cy-rut). The cy-sop/cy-glu ratio appeared to distinguish Boysenberry from other berry types. Aroma tests appeared promising as a further test to distinguish Boysenberry from other Rubus, as an untrained taste panel was able to distinguish Boysenberries from the other samples. Headspace analysis was used to analyse the fruit samples for volatiles. High levels of linalool were associated with Boysenberry, Loganberry and Youngberry fruit but no volatiles unique to “commercially acceptable” Boysenberry were identified. Unripe fruit showed lower levels of volatiles, which could limit the ability to distinguish between fruit types using this. | |
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