Berry Fruits

Red peppers are good sources of zeaxanthin (Table 4.2.5) although it represents less than 15% of total carotenoid content. - Sea buckthorn, a berry fruit native to... 

Coffea arabica is a glossy-leaved shrub or small tree with fragrant white flowers and red berry fruit. It was introduced into Arabia, in Yemen, in the... 

Mattila P, Hellstrom J and Torronen R. 2006. Phenolic acids in berries, fruits, and beverages. J Agric Food Chem 54(19) 7193—7199. 

Flavanols/Procyanidins Catechin, epicatechin, and their gallic acid esters Apples, grapes, plums, pears, mangoes, okra, peaches, Swiss chard, berry fruits and vegetables in general,... 

Dalla Rosa, M.D., Mastrocola, D., Pittia, P., Barbanti, D., and Sacchetti, G. 2001. Combined techniques to improve the quality of processed berry fruits to be used as ingredients in complex foods. In Proceedings of the International Congress on Engineering and Food, ICEF 8 (J. Welti-Chanes, G.V. Barbosa-Canovas, and J.M. Aguilera, eds), Vol. 2, pp. 1335-1340. Tech-nomic Publisher, Lancaster, PA, USA. 

Native to South America and well acclimatized to the Mediterranean, Feijoa sellowiana Berg (Myrtaceae) is an evergreen bushy shrub. These shrubs produce a spherical berry fruit that is edible and consumed as human food. Interestingly, countries that consume this fruit daily have lower cancer incidence. One important component of this fruit is flavone (Fig. 3). 

Table 7.3 (continued) Key flavour compounds in berry fruits... 

The aroma of intact black currant fruit is mostly produced by anabolic pathways of the plant, and production of fruit volatiles occurs mainly during a short ripening period [112]. The aroma profile of black currant shares similarities with that of other berry fruits, although terpenes are more abundantly present in black currant [107]. Black currant is mainly used for the production of juice. Over 150 volatile compounds have been reported from either black currant berries and/or juice, of which the major groups are monoterpenes, sesquiterpenes, esters and alcohols [107]. Processing of berries to juice has been shown to lead to major changes in the aroma composition [113-118]. 

Occurring widely in nature, malic acid is closely associated with apples. It is the second major acid, after citric, found in citrus fruits and it is present in most berry fruits. Malic acid is slightly stronger than citric in perceived acidity, imparting a fuller, smoother fruity flavour. 

Over the past 20 years, the UK market for dilutables has developed and grown to include high-value products that have become a niche market. The range of dilutable products available today is much wider and includes products such as eldcrllower cordial, summer berry fruits, lime and lemongrass, to name but a few. 

Berry fruits have been shown to contain high levels of antioxidant compounds such as carotenoids, vitamins, phenols, flavonoids, dietary glutathione, and endogenous metabolites. 

Chemical Name 3-(4-chlorophenyl)-l-methoxy-l-methylurea Af,-(4-chlorophenyl)-Ar-methoxy-Ar-methylurea Uses herbicide for pre- or post-emergence control of annual broadleaf weeds and annual grasses in asparagus, berry fruit, cereals, maize, field beans, vines, leeks, onions, potatoes, herbs, lucerne, flowers, ornamental shrubs and trees, etc. 

Uses as fungicide to control early and late blights of potatoes and tomatoes anthracnose in cucurbits leaf spot diseases in many crops glume blotch of wheat also used on vegetables, ornaments, berry fruits, melons, coffee and tobacco, etc. 

Howard, L.R. Hager, T.J. 2007. Berry fruit phytochemicals. In Berry Fruit Value-Added Produets for Health Promotion (Zhao, Y., Ed.). CRC Press, Boea Raton, FL, pp. 73-104. 

Unlike pome and stone fruits, there is still a need for a great deal of research into application techniques for berry fruit. Spraying is carried out with knapsack sprayers or spray guns on smaller plots, and with air-jet sprayers on larger plots. 

Wing roiier miiis Stone and berry fruit The roiier spacing can be varied and the miii thus adapted to the fruit to be prooessed... 

Berry fruit is usually treated with enzymes at 50-55°C. This is virtually the optimum temperature for the enzymes. After about 2-4 h there are significant increases in pressability and also in colour yield. If the mash is highly acidic, care should be taken to choose enzymes that are still sufficiently active at low pH. 

In the case of berry fruit, the enzyme should already have been added before the mashing process, as otherwise it is difficult to achieve a uniform distribution in the mash. Mashes which are stirred for a long time at elevated temperatures become mushy and the fine suspended solids content increases markedly. This may subsequently lead to considerable difficulties during clarification. 

Mainly used for berry fruit (wine grapes) high space and labour requirements little used nowadays... 

Berry fruit, e.g. raspberries or strawberries, is particularly suited for the production of this type of jam. 

Occurrence of Flavonoids and Phenolic Acids in Berry Fruits and Grapes. .. 80... 

FIGURE 3.2 Structure of anthocyanidins occurring in grapes and berry fruits. [Source Adapted from Jovanovic et al. (1998) and Mazza and Miniati (1993).]... 

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