Berry Fruit

This study aimed to evaluate, in vitro, the antioxidative potential of fruit wines produced from berry fruits (i.e., black chokeberry, blueberry, blackberry, and raspberry), cherry, and apple by different technological processes. For this purpose, the activities of antioxidant enzymes (catalase, glutathione peroxidase (GPx), and superoxide dismutase (SOD)) and malondialdehyde (MDA) content as a marker of membrane damage were determined in wine-treated synaptosomes with hydrogen peroxide-induced oxidative stress. All studied wines induced increased antioxidant enzyme activities and decreased MDA levels compared to hydrogen peroxide-treated synaptosomes (i.e., control). The highest SOD activity was observed in synaptosomes treated with blackberry wine (6.81 U/mg), whereas blueberry wine induced the highest catalase and glutathione peroxidase activities (0.058 U/mg and 0.017 U/mg, respectively). Black chokeberry proved to be the best in lipid peroxidation protection with the lowest MDA...

Karonda is a fruit of arid resins, it contains many types of vitamins and minerals, and it is the main source of iron. It can be produced in any type of soil. Less money is required to produce it. It is used to cure many types of diseases. The farmer can get more benefits by cultivating karonda.

Background and objectives: The objective of this research was to study the effect on technological quality and acceptability of adding dry berries to pasta. Raspberry (RB), boysenberry (BB), blackcurrant (BC) and redcurrant (RC) were dehydrated by freeze-dried (FD) and air-dried (D) methods and added to pasta at 2.5% and 7.5%. Findings FD-and D-berries increased cooking loss; D-BB and D-RC fruits (≈5.8 g/100 g pasta) caused the slightest changes. Berry-enriched pasta showed a decrease in firmness, adhesiveness and chewiness, with FD-berries having the highest detrimental effect. Pasta with FD-berries showed higher polyphenol and anthocyanins than that with D-berries. ABTS Accepted Article This article is protected by copyright. All rights reserved. cation radical scavenging activity showed the highest values in pasta with 7.5% of BB and BC. Samples of berry-enriched pasta were preferred by over 70% of consumers compared to those of control pasta; descriptors were: tasty, fruity, al dente, nice color. Conclusions: The addition of 2.5% of air-dried berries into pasta yielded a product with acceptable technological quality and distinctive sensorial attributes, with an effectively enhanced polyphenol, anthocyanin and antioxidant activity content. Significance and novelty: These results evidence that it is possible to develop pasta with great acceptability and high antioxidant activity through the incorporation of air-dried berries.

Background and objectives: The objective of this research was to study the effect on technological quality and acceptability of adding dry berries to pasta. Raspberry (RB), boysenberry (BB), blackcurrant (BC) and redcurrant (RC) were dehydrated by freeze-dried (FD) and air-dried (D) methods and added to pasta at 2.5% and 7.5%. Findings FD-and D-berries increased cooking loss; D-BB and D-RC fruits (≈5.8 g/100 g pasta) caused the slightest changes. Berry-enriched pasta showed a decrease in firmness, adhesiveness and chewiness, with FD-berries having the highest detrimental effect. Pasta with FD-berries showed higher polyphenol and anthocyanins than that with D-berries. ABTS Accepted Article This article is protected by copyright. All rights reserved. cation radical scavenging activity showed the highest values in pasta with 7.5% of BB and BC. Samples of berry-enriched pasta were preferred by over 70% of consumers compared to those of control pasta; descriptors were: tasty, fruity, al dente, nice color. Conclusions: The addition of 2.5% of air-dried berries into pasta yielded a product with acceptable technological quality and distinctive sensorial attributes, with an effectively enhanced polyphenol, anthocyanin and antioxidant activity content. Significance and novelty: These results evidence that it is possible to develop pasta with great acceptability and high antioxidant activity through the incorporation of air-dried berries.

An exploration was conducted to collect genetic variability of Karonda (Carissa carandus), in different district of Uttar Pradesh during 2019-20. Augmenting germplasm is the first and the foremost activity indeed required for this fruit crop improvement as vast diversity still present in different ecosystem. Being a rich source of iron and minerals, it has potential to improve socio economic status and nutrition standard of Indian rural population. All genotype from IC632668 to 0632678 collected from different places of Uttar Pradesh found erect in nature with fruit diameter of 11 to 19 mm and with three distinct colours (white, green and red). Higher variation was reported in fruit weight, leave size, fruit colour, TSS, acidity and vitamin C content. Significant difference among TSS and vitamin C content was recorded. Attractive colour with good fruit size was observed in Accession no. IC-0632675 collected from Chiraigaon district Varanasi with excellent blend of TSS (9.5°B), acidi...

In today's world, as the food we consume are traded across distant lands, there is a global awakening to learn about traditional foods popular in different cultures. Gaining knowledge of food diversity is important for food security in a world that is populating rapidly. Rediscovery and introduction of ingredients used in different cultures could lead to new commercially successful food commodities not yet known widely. The purpose of this paper is to introduce various uses of Carissa carandas L., a popular berry fruit known as 'karonda' in the Indian subcontinent. As the general public's interest in foreign ingredients grows, it can lead to economic benefit in importing countries. As a fruit tree with medicinal, nutritional and functional value, Carissa carandas L. has the potential to be an economically beneficial crop. Here, specific information has been collected about: 1) commercial species, 2) medicinal properties 3) propagation, 4) processed food items, and 5) other uses.

Berry fruit production, acreage and consumption in Finland are compared with that in Germany. Small fruit consumption in Finland of 13.4 kg/head/year in Finland exceeds that in Germany by ca. two-fold, with the majority of wild rather than cultivated berries being consumed in Finland. Similarly, strawberry consumption of ca. 5 kg/head/year in Finland is twice that in Germany, whereas the strawberry acreage of 5200 ha in Finland is ca. 50% and strawberry yield per acreage ca. 25% of that in Germany.
Small fruit breeding and selection criteria for strawberry like cv.’ Jonsok’ in Finland are early ripening and frost hardiness in a short vegetation period, and to a lesser extent, fruit size and appearance; some of the early or late (‘out-of’) season strawberry cultivation is in heated greenhouses.
Wild berries include lingonberry, bilberry, crowberry, cranberry and cloudberry.  They are often picked in the woods in family outings, processed into jam or frozen. Cloudberries contained the largest amount of vitamin C (100 mg/100 g edible portion), vitamin A (28 mg) and vitamin E (ca. 3 mg) and large anthocyanin and flavonol content, enhanced by the long photoperiod and up to 24 hr natural (midsummer) sun.