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KMID : 1134820080370060738
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 6 p.738 ~ p.743
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Chemical Characteristics of Raspberry and Blackberry Fruits Produced in Korea
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Oh Hyun-Hee
Hwang Keum-Taek
Kim Mu-Yeol
Lee Hee-Kwon
Kim Sung-Zoo
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Abstract
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In this study, 20 kinds of raspberries and blackberries, cultivated or wild in Korea, were collected. Weight, moisture content, sugar content, sugar composition, pH, titratable acidity and acid composition of the fruits were determined. Weight of each of the fruits and moisture contents in the fruits were 0.9～7.8 g and 26～62%, respectively. The sugar contents in the fruit juices were 6.9～16.9% (Brix). The major sugars in the fruits were glucose (40.7～84.0% (w/w) of the total sugars) and fructose (6.5～57.5%). Sucrose and xylose were also detected in a small quantity. pH and titratable acidity of the berry juices were 2.8～3.9% (w/v, citric acid) and 0.6～2.9%, respectively. The major organic acids were citric acid (14.6～87.5% (w/w) of the total acids) and malic acid (9.6～87.1%). Succinic, tartaric and oxalic acids were also detected in a small amount.
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KEYWORD
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blackberry, raspberry, Rubus, sugar, organic acid
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