Drying kinetics and selected physico - chemical properties of fresh cranberries preserved with microwave – vacuum process

[EN] A one stage drying process for dried cranberry production, employing a vacuum microwave technique, is proposed. The process consists of a specific sequence of microwave energy dosage at a given vacuum level. During the 60 minute process, three sub-stages can be identified: osmotic dehydration, intensive water evaporation and stabilization. Mass transfer, as well as quality changes during the process, has been described, and the final product quality compared to purchased control. The proposed method of dried cranberry production resulted in a microbiologically stable product (aw=0.62) of a decent sensory quality, with an antioxidant potential three times higher than traditional products.This work was performed in the frame of the multiannual programme (IO 2015-2020, PW 1.4.), financed by the Polish Ministry of Agriculture and Rural Development.Piecko, J.; Konopacka, D.; Mieszczakowska-Frąc, M.; Kruczyńska, D.; Celejewska, K. (2018). Drying kinetics and selected physico - chemical properties of fresh cranberries preserved with microwave – vacuum process. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 1927-1934. https://doi.org/10.4995/IDS2018.2018.8365OCS1927193

Application of multiomic technologies to study the environmental impact on berry fruit quality

Berries, such as strawberry, raspberry and black currant, are well appreciated for their delicate flavor and nutraceutical properties, with consumer demand increasing over the last years. However, climate change and market globalization have made necessary to improve the production while maintaining fruit quality traits. Among the EU GoodBerry project’s objetive are develop state-of-the-art analytical platforms, covering from transcriptomic to metabolites and volatile compounds analysis, to find new factors controlling plant adaptation, fruit production and quality and use the data to face climate changes. Here we present the metabolomic analysis of strawberry, raspberry and black currant fruits from the 2017 harvest. Different berry cultivars, adapted to diverse environments, were grown in 2017 and 2018 in different latitudes (Germany, France, Norway, Italy and Poland) combination of spectrometry techniques was used to semi-quantify fruit primary metabolome and volatilome. Around 50 key primary metabolites, including sugars and acids, which are fundamental factors influencing fruit taste and 75 volatiles, responsible of the aroma, were identified across the different genotypes and climates. Multivariate statistical approaches allow us to point out the genetic and environmental factors underlying complex metabolic traits involved in fruit quality.Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tech

Multiomic studies to improve fruit quality of berry fruits

In this study we are going to use different omic-techniques to analyze fruits of three species of berries such as strawberry, raspberry and black currant. Berry fruit are well appreciated for their delicate flavor and nutraceutical properties, with consumer demand increasing over the last years. Furthermore, climate change and market globalization have made necessary to improve the production while maintaining fruit quality traits. Goodberry project is developping analytical platforms, covering from transcriptomic to metabolites and volatile compounds analysis, to find new factors controlling plant adaptation, fruit production and quality. In this study we implement the metabolomic analysis of strawberry, raspberry and black currant fruits from the 2017 harvest, as well as 2018 harvest during this year. To analyze and compare the data we use multiomic tools and bioinformatics to extract properly conclusion The analyses take different berry cultivars, adapted to diverse environments, were grown in 2017 and 2018 in different latitudes (Germany, France, Norway, Italy, Poland and Scotland). The data comes from a combination of gas-chromatography-mass spectrometry (GC-TOF-MS) and headspace solid phase micro extraction (HS-SPME) coupled with GC-MS was used to semi-quantify fruit primary metabolome and volatilome. Around 50 key primary metabolites, including sugars and acids, which are fundamental factors influencing fruit taste and 75 volatiles, responsible of the aroma, were identified across the different genotypes and climates. Multivariate statistical approaches allow us to point out the genetic and environmental factors underlying complex metabolic traits involved in fruit quality. Preliminary analysis showed that both climate and genetic factors influence primary metabolite and volatile content, even if the environment seems to have a stronger impact on the first one.Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tec