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The main objective of the
Journal of Berry Research is to improve the knowledge about quality and production of berries to benefit health of the consumers and maintain profitable production using sustainable systems.
The objective will be achieved by focusing on four main areas of research and development:
1. From genetics to variety evaluation
2. Nursery production systems and plant quality control
3. Plant physiology, biochemistry and molecular biology, as well as cultural management
4. Health for the consumer: components and factors affecting berries' nutritional value
Specifically, the journal will cover berries (strawberry, raspberry, blackberry, blueberry, cranberry currants, etc.), as well as grapes and small soft fruit in general (e.g., kiwi fruit). It will publish research results covering all areas of plant breeding, including plant genetics, genomics, functional genomics, proteomics and metabolomics, plant physiology, plant pathology and plant development, as well as results dealing with the chemistry and biochemistry of bioactive compounds contained in such fruits and their possible role in human health. Contributions detailing possible pharmacological, medical or therapeutic use or dietary significance will be welcomed in addition to studies regarding biosafety issues of genetically modified plants.
Journal of Berry Research will feature reviews, research articles, brief communications, position papers, letters and patent updates.
Abstract: Since 2008, Pseudomonas syringae pv. actinidiae , the causal agent of bacterial canker of kiwifruit has become the main pathogen of yellow and green fleshed kiwifruit. All major kiwifruit producing countries in the world have been affected by this bacterial pathogen, leading to substantial economic losses. This review presents the current knowledge on various aspects about the origin, epidemiology, detection and control strategies of Pseudomonas syringae pv. actinidiae .
Keywords: Bacterial diseases, fruit trees, disease diagnosis, control strategies, physiological and molecular plant-pathogen interaction
Abstract: BACKGROUND: Carotenoids are important antioxidant compounds in the human diet. Due to their constrained polyene structure, carotenoids can exist in cis and trans isomeric form. In ketchups and tomato juices, all-trans isomeric forms are predominant. OBJECTIVE: The aim of this study was to compare the carotenoid content and lipophilic antioxidant capacity of organic and conventional tomato-based products (tomato juices and ketchups) available on the market. METHODS: Liquid chromatography coupled to mass spectrometry in tandem mode (LC-MS/MS) and HPLC-UV were used for the identification and quantification of individual carotenoids. RESULTS: A…comparative analysis of ketchups and tomato juices produced by conventional and organic systems showed statistically higher levels (P < 0.05) of carotenoid compounds in the organic products. CONCLUSIONS: In this paper, differences in the carotenoid content of organic and conventional tomato juices and ketchups, previously unreported, are described.
Abstract: BACKGROUND: European blueberry (E. blueberry; Vaccinium myrtillus L.) is a natural resource demanded by the processing industry with potential of domestication. Therefore an investigation of the possibilities of partial cultivation of native stands was started. OBJECTIVE: To increase knowledge of how E. blueberry react to soil types, climate, mineral nutrition, organic amendments and cutting of tillers. METHODE: Five forest fields with E.blueberry stands in Norway were examined. Besides natural development influenced by soil parameters and climate, effect of fertilization and plant pruning were examined in the municipalities of Bardu in Troms county (68°N) and of…Snåsa and Lierne in Nord-Trøndelag county (64°N). Experiments were executed in randomized block designs in forest fields of native E. blueberry stands. RESULTS: The fields that performed best had O-layers close to 7 cm or thicker. The C/N ratios indicate that N was not easily available in any field, and addition of mineral fertilizer containing nitrogen and phosphor show that especially N increased elongation of long shoots and more nodes were developed. However, the effect on number of short shoots per long shoot initiated a growth gain only the last of two years. The positive growth effect of fertilizer was not followed by higher yields throughout the years, and strongest fertilization level (N60P40) reduced yield in average of four years. Adding composted wood chips or wood chips alone increased tiller growth in the birch-field in Bardu both years, but only the first year in the pine-field; this was not reflected in higher yield. Cutting of shoots to the ground reduced yield and full yield potential was not recovered before the third year after cutting. CONCLUSION: The results suggest that by improving growth conditions, especially by securing a thick natural O-layer and adjusting soil macro nutrient composition, growth conditions could be improved; and that fruit yield were down the two first years after pruning.
Abstract: BACKGROUND: Small dark fruits represent one of the most important sources of bioactive compounds with antioxidant capacity in the human diet. The content of health-promoting antioxidants in these fruits may be important information to take into account when a fruit producer has to choose which cultivar to grow. OBJECTIVE: It is important to know how antioxidant capacity and antioxidant compounds as total phenolics and ascorbic acid vary between 9 small dark fruit species and for each species among cultivars (2 to 10 per species). METHODS: The antioxidant capacity (ORAC assay), total phenolic (Folin-Ciocalteu) and ascorbic…acid content were measured in 9 fruits (plums, blackcurrants, blackberries, blueberries, cherries, redcurrants, raspberries, white currants and gooseberries) / 42 cultivars harvested at maturity during their high production period. RESULTS: The comparison of the average of the various cultivars of each small fruits showed that blackcurrants had the best antioxidant capacity (with plums), the highest ascorbic acid content and the highest total phenolic content (with blackberries). The present study shows that total phenolic compounds, ascorbic acid and antioxidant capacity strongly differed between genotypes of each small dark fruits. Other parameters as harvest time, culture conditions and maturity degree at the harvest may also influence the antioxidant capacity of small fruits. CONCLUSIONS: Among small dark fruits, blackcurrants have high qualities. Choices of variety, harvest time and maturity degree are important for all fruits.
Abstract: BACKGROUND: Strawberry puree color is unstable during processing and storage due to oxidative reactions. OBJECTIVE: To determine if strawberry puree prepared under nitrogen or carbon dioxide would result in greater retention of color and anthocyanins than samples prepared under air. METHODS: Purees prepared under carbon dioxide, nitrogen or air were pasteurized and stored at 25°C. Samples were evaluated one day, and at two week interval for eight weeks after processing for color (L*, chroma and hue), anthocyanin content and percent polymeric color. RESULTS: Purees prepared under carbon dioxide or nitrogen retained more anthocyanins…(75% and 82%, respectively) following pasteurization than samples prepared under air (60% and 72%), respectively. The protective effect of oxygen exclusion on anthocyanin stability persisted throughout eight weeks of storage at 25°C with purees prepared under carbon dioxide or nitrogen each showing 23% retention, while purees prepared under air showed only 7% and 10% retention. Purees prepared under carbon dioxide or nitrogen also had greater color stability evident by lower L*, hue and percent polymeric color and greater chroma values than puree processed under air over storage. CONCLUSIONS: Strict oxygen exclusion during strawberry processing appears to be a viable technology to improve anthocyanin and color stability, but additional technologies are needed to prevent anthocyanin losses that occur under anaerobic conditions during storage.