| |
| author |
Morgan Zielinski
| | title |
Effects of freezer storage on soluble solids, anthocyanins, and titratable acidity in Rubus phoenicolasius fruits
| | abstract |
Fruit ripening results in fruit softening, which translates to a loss of quality in commercial
settings and increased difficulty handling samples in research settings. Ripening also involves
chemical changes within a fruit, which can impact flavor and nutritional content and thus also
impact consumers' perceptions of quality. While freezing helps preserve the initial postharvest
properties of a fruit, there may be limits to how long a fruit can be stored before such properties
change. The amount of available literature on the storage potential of Rubus fruits is growing, but
there is still very little known about the qualities and frozen storage potential of Japanese
wineberries (Rubus phoenicolasius) in particular. The goal of this study was to observe the effects
of different durations of freezer storage on wineberry fruit chemistry, compared to qualities of
fresh wineberries, to learn more about the storage potential of both whole wineberry fruits and
juice. I sought to observe changes in soluble solids content, total anthocyanin content, and titratable
acidity, as concentrations of these substances change as a fruit ripens. I found that during short-
term cold storage, there were no changes in whole fruits. However, long-term storage of whole
fruits and both short-term and long-term storage of juice resulted in changes to soluble solids and
anthocyanin concentrations. These results contribute to determining the storage potential of
wineberry samples for commercial and research purposes, but also reveal opportunities for further
research on the impacts of cold storage on juice samples. Further research should consider the
impact of environmental factors on initial fruit quality and storage potential.
| | school |
The College of Liberal Arts, Drew University
| | degree |
B.S. (2022)
|
| advisor |
Tammy Windfelder
|
| full text | MZielinski.pdf |
| |
