Articles
DEVELOPMENT AND RIPENING OF PRIMOCANE-FRUITING ‘HERITAGE’ RASPBERRY
Article number
352_29
Pages
209 – 212
Language
Abstract
‘Heritage’ raspberry fruits produced on primocanes were harvested at different color stages during development to determine physiological and morphological changes during ripening.
Receptacle fresh weight increased between mottled and dark red stages of color, but dry weights remained constant.
Pyrene dry weight and dimensions did not change during fruit ripening.
Fruit fresh and dry weights displayed a double-sigmoidal growth pattern, typical of most stone fruits.
Skin firmness decreased sharply between pink and red stages of ripening.
Anthocyanin content continued to increase into the dark red (overripe) stage.
Soluble solids concentration increased and titratable acidity decreased between green and red stages of ripeness.
These results indicate that, for ‘Heritage’ red raspberry, pyrene growth is completed early in the fruit growth cycle.
Continous growth and physiology of drupelet non-pyrene tissue occurs until abcission.
Receptacle fresh weight increased between mottled and dark red stages of color, but dry weights remained constant.
Pyrene dry weight and dimensions did not change during fruit ripening.
Fruit fresh and dry weights displayed a double-sigmoidal growth pattern, typical of most stone fruits.
Skin firmness decreased sharply between pink and red stages of ripening.
Anthocyanin content continued to increase into the dark red (overripe) stage.
Soluble solids concentration increased and titratable acidity decreased between green and red stages of ripeness.
These results indicate that, for ‘Heritage’ red raspberry, pyrene growth is completed early in the fruit growth cycle.
Continous growth and physiology of drupelet non-pyrene tissue occurs until abcission.
Publication
Authors
P. Perkins-Veazie, G.R. Nonnecke, R. Gladon
Keywords
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