Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2013
Volume 16
Issue 1
Topic:
Horticulture
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Ochmian I. , Smolik M. , Dobrowolska A. , Rozwarski R. , Kozos K. , Chełpiński P. , Ostrowska K. 2013. THE INFLUENCE OF HARVEST DATE ON FRUIT QUALITY OF SEVERAL CULTIVARS OF BLUE HONEYSUCKLE BERRIES, EJPAU 16(1), #02.
Available Online: http://www.ejpau.media.pl/volume16/issue1/art-02.html

THE INFLUENCE OF HARVEST DATE ON FRUIT QUALITY OF SEVERAL CULTIVARS OF BLUE HONEYSUCKLE BERRIES

Ireneusz Ochmian1, Miłosz Smolik2, Agnieszka Dobrowolska3, Rafał Rozwarski1, Karolina Kozos1, Piotr Chełpiński1, Krystyna Ostrowska1
1 Department of Horticulture, West Pomeranian University of Technology in Szczecin
2 Department of Plant Genetics, Breeding and Biotechnology, West Pomeranian University of Technology in Szczecin
3 West Pomeranian University of Technology in Szczecin, Department of Ornamental Plants, Poland

 

ABSTRACT

The aim of study was to compare fruit weight, firmness, chemical composition and fruit colour of 14 blue honeysuckle (Lonicera caerulea L.) cultivars and clones collected at the beginning and end of the harvest season, respectively. Blue honeysuckle is a species of early maturing fruits but they usually characterised by lower quality. Among all the tested cultivars the fruits of 'Zielona' and ‘Brązowa’ have been characterized as the earliest and the latest ripening, respectively. The first ripening fruits of all cultivars were smaller than those collected in the subsequent period. At the initial harvesting period, the 'Duet' cultivar had the largest fruits, 100 fruits weighed 115 g. However, the 'Dlinnoplodna' fruits weighed 37 g and the fruits were also characterized by low firmness. Towards the end of the fruit-bearing season, fruits collected from 'Czarna' cultivar shrubs and the Clone A1 weighed up to 151 g. Fruits collected towards the end of the ripening season had a significantly higher content of the extract (11.3%–16.7%) and lower acidity (1.5%–2.9%) than fruits collected at an earlier vegetative stage, what influenced by the increase of air temperature by 6.2°C. The research also revealed considerable variation of the fruit colour of the cultivars under analysis and considerable differences between the fruit colour and the berry wax deposition and the basic colour of the fruit surface.

 

Key words: Lonicera caerulea, cultivar, fruit size, chemical composition, fruits color.

ABBREVIATIONS

INTRODUCTION

The genus Lonicera belongs to the Caprifoliaceae family and has approximately 80 species, including shrubs with both climbing and non–climbing sprouts. Edible species from the genus Lonicera are mostly known in Russia, China, Japan and the USA (Chaovanalikit et al., 2004, Svarcova et al., 2007). The fruit of most species is either inedible or poisonous. Shrubs can reach a height of up to 2 m (Hrynkiewicz–Sudnik et al., 2001), throughout Europe, the climatic conditions are propitious for the cultivation of Lonicera bushes. The plants species caerulea are frost–resistant, expanded flowers do not get injured down to –8°C (Ochmian et al. 2010, Plekhanova 2000). The Siberian types are said to be hardy even at –50°C (Bors, 2008).

The fruits ripen early (end of May/beginning of June) and contain a lot of bioactive substances (Plekhanova 2000). Depending on the cultivar and fruit ripeness, they have a different chemical composition. The fruits are rich in phenolics, anthocyanins and vitamin C (Chaovanalikit et al., 2004, Rop et al., 2011) and are also known to have medicinal properties. They are eaten fresh and used for making juice, wine, jam and fruit tea (Mika, 2004; Ochmian et al. 2010). The weight of one fruit of Polish cultivars is over 1 g (Ochmian and Grajkowski 2007) and fruits of other cultivars can reach 3 g (Thompson i Chaovanalikit 2003). Blue honeysuckle berries are suitable for short–term storage and if they are cooled soon after the harvest, this period can be extended (Ochmian et al., 2008). This species is known under many names:  honeyberry, blue honeysuckle, edible honeysuckle; in Japan, it is also known as haskap and haskappu (Bors 2008, Lefol 2007). In Poland, blue honeysuckle cultivation, despite the fact that it is still conducted by amateurs, is becoming more and more popular, especially since the time several new cultivars appeared on the market with much tastier fruits than those previously available (‘Sinogłaska’, ‘Czelabinka’, ‘Wołoszebnica’) (Skupień et al. 2009). Lately, breeding works have been also carried out in the Czech Republic (Řezniček, 2007), Belarus (Rupasova et al., 2007), Lithuania (Zhilinskayte et al., 2005), Canada (Lefol, 2007), USA (Thompson and Chaovana­likit, 2006), and in Poland (Ochmian et al., 2008; Smolik et al., 2010). The knowledge of genetic and phenotypic variability of the breeding material allows the breeders to control pollination and manage the production of nursery plants.

The research was aimed at determining of quantitative and qualitative features of fruits from several blue honeysuckle cultivars under different time of fruit harvest.

MATERIALS AND METHODS

The experiment was undertaken in 2009–2010 years in the Experimental Station at Rajkowo and Ostoja (north–west Poland) – West Pomeranian University of Technology in Szczecin, The fruits were collected from plants in the collection of the Fruit Farming Laboratory. Shrubs were planted in 2005 at a spacing of  3.0 × 1.5 m in three repetitions on three shrubs in a random subblock system in a brown podsolic soil rich in the nutrients (Table 1), thus only nitrogen fertigation was performed at the total dose of 40 kg N per ha. Performed annually leaf analysis showed no shortage of minerals. Wykonywana corocznie analiza liści nie wykazywała niedoborów składników mineralnych.

Table 1. The pH and the content of the components in the soil before planting shrubs
Level of soil
(cm)
pH KCl
Need for liming
P2O5
K2O
Mg
mg 100 g soil
0–30
6,4
unnecessary
21,8
15,3
8,1
30–60
6,0
unnecessary
9,3
11,7
4,6

The plants were cultivated under conventional agronomic treatments adequate to low soil requirements of the species. The doses of water (year of 2009 – 47 mm, year of 2010 – 62 mm) and dates of their application were established by using tensiometer. Suction force of the soil was maintained at about 1.5–2.2 pF. Because Lonicera plants are resistant to pathogen diseases ‘by nature’ no chemical protection was applied. The ripe berries were collected consecutively. Shrubs of ‘Czarna’, ‘Brązowa’, ‘Zielona’ cultivars were received from the nursery Jagódka. The breeder of the cultivars is Zygmunt Landowski. ‘Wojtek’, ‘Atut’ and ‘Duet’ cultivars and clones numbered 30 and 44 were obtained from the breeding of Zofia Łukaszewski. Clones A1, A2, A3 and N selected in the Laboratory of Pomology ZUT in Szczecin, ‘Dlinnopłodna’ and ‘Wołoszebnica’ cultivars received for testing in cooperation with the Lithuanian research center.

The fruits ripened unevenly, they were collected many times, every 3–5 days, after they have turned to the appropriate colour, for a period of 3–4 weeks. The fruit mass, firmness, color, soluble solids, titratable acidity were measured on fresh berries soon after each harvest (15 minutes). The fruit weight  (three replicate of 100 fruits) was measured with RADWAG WPX 4500 electronic scales (0.01 g accuracy) and fruit firmness was measured with a FirmTech 2 apparatus (BioWorks, USA). The firmness of 100 randomly selected berries from each replicate was expressed as a gram–force causing fruit surface to bend 1 mm, and each of the obtained result has been taken to the statistical analysis. Then, on the fruit was measured fruit color in a transmitted mode through Konica Minolta CM–700d spectrophotometer. Measurements were conducted in CIE L*a*b* system (Fig. 1), through a 10° observer type and D65 illuminant.

     L* (100 white, 0 black)
     a* (–100 green, +100 red)
     b* (–100 blue , +100 yellow)
Figure 1. CIE L*a*b* chromaticity diagram

To obtain juice, the berries (two replicate of 250 g) were macerated at 50°C with the addition of the PT 400 Pektopol enzyme at a dose of 400 mg per kg of fruits for 60 minutes. After the completion of the enzymatic processing, the pulp was pressed using a hydraulic press at a pressure of 3 MPa. Titratable acidity was determined by titration of a water extract of juice with 0.1 N NaOH to an end point of pH 8.1 (measured with an pH meter Elmetron 501). Soluble solids content was determined with an PAL1 KonicaMinolta refractometer.

The results obtained were subjected to statistical analysis using Statistica 10 (Statsoft, Poland). The results evaluated by the Duncan test. The differences between the means at P<0.05 were considered as significant.

RESULTS AND DISCUSSION

Blue honeysuckle is one of the earlier maturing plants in Poland. The first fruits can be harvested in May (Małodobry et al. 2010), and this is main advantage of this plant. Fruit maturing later have to compete with the early cultivars of strawberry, which are certainly tastier. Among the tested cultivars  fruit of three undergone a maturing as early as the third decade of May – ‘Zielona’, ‘Wojtek’ and Clone N (Fig. 2). At the latest (28 June) were harvested fruit of ‘Brązowa’ cultivar that also characterized by the longest yielding.

Fig 2. Period of cropping of several honeysuckle cultivars in 2009–2010 (first and last harvest)

On the basis of the data contained in Table 2, differences exist of the fruit size and firmness between the analyzed blue honeysuckle cultivars. Fruits from some cultivars tend to fall down, so it was necessary to collect them on a regular basis. The fruits of almost all blue honeysuckle cultivars were significant heavier and have lowest firmness at the end of the harvesting season. The firmness was most reduced in ‘Brązowa’ cultivar fruits (from 195 to 134 G mm).

The ‘Czarna’ and Clone A cultivars had the best parameters, the fruits were large and firm throughout the harvesting season. The increase in the weight of the fruits could be the results of an increase in the air temperature, which is connected with more advantageous conditions for vegetation and a lower number of fruits in the shrub, so they did not have to compete for nutrients. At the beginning of the harvest, the ‘Duet’ cultivar had the largest fruits, 100 fruits weighed 115 g. At the same time, fruits of ‘Dlinnoplodna’ weighed only 37 g and their firmness was very low. Fruits collected from the ‘Wołoszebnica’ shrubs and A3 and N Clones were not much bigger. The largest fruits were collected from the ‘Czarna’, ‘Brązowa’ and ‘Duet’ shrubs as well as from Clones A1, 44 and 30 towards the end of the harvesting season – they weighed from 128 g to 151 g. The differences in the weight of the fruits between the beginning and end of the harvest ranged from 20 g (‘Wołoszebnica’) to over 60 g (‘Czarna’, Clone A1), the fruits from these cultivars nearly doubled their size. One berry weight of some cultivars grown in Russia was reported as 0.5 g, whereas berries of Japanese cultivars can achieve mass of 2.4 g (Arus and Kask, 2007), honeysuckle fruit of Russian geno­type grown in Oregon (USA) is varied from 1 to 2 g (Hummer, 2006).

Table 2. Firmness and weight of 100 fruit of tested blue honeysuckle cultivars
Cultivar (A)
Harvesting period (B)
Weight of 100 fruits (g)
Firmess (G · mm-1)
beginning
end
mean
beginning
end
mean
Czarna
87
151
119
201
167
184
Brązowa
86
138
112
195
134
165
Zielona
81
111
96
136
118
127
Wojtek
70
97
84
164
121
143
Atut
74
123
99
177
145
161
Duet
116
131
124
136
117
127
Clone N
55
86
70
142
124
133
Clone A1
79
145
112
176
154
165
Clone A2
68
115
91
164
125
145
Clone A3
47
91
69
188
167
178
Clone 44
87
132
110
168
123
146
Clone 30
98
128
113
179
153
166
Dlinnoplodna
36
65
50
126
94
110
Woloszebnica
55
74
65
98
85
92
mean
74
113
161
131
LSD α0.05
A – 23.3; B – 26.5; A×B – 31.2
A – 33.9; B – 38.4; A×B – 43.6

Almost all fruits collected towards the end of the ripening period contained a significantly higher amount of the extract (Tab. 3). This could be caused by increase in air temperature The average temperature of the second decade of May, when it began to harvest was 13.5°C, and in the final stage of harvest (3 decade of June), the air temperature was 19.7°C. There were considerable differences between the cultivars. The least extract was found in the first fruits of the ‘Wołoszebnica’ cultivar (8.5%). At the same time, the extract content in the fruits of the ‘Atut’ and A3 clone cultivar was over 12%. The extract content was even 16% in the fruits collected at the end of the harvest season (‘Zielona’, Clone A3). As the taste of fruits is influenced, among other things, by the acid-to-extract ratio, these features are presented together in the diagram. Despite the high extract content in blue honeysuckle fruits, the fruits have a distinct sour taste. This results in high acidity of the fruits, ranging from 1.5 to 3.7%. In other blue honeysuckle fruits, the extract level may be lower, despite the fact the sweet aftertaste will be felt as they contain fewer acids. The sugar/acid ratio in blue honeysuckle fruits ranges from 2.6 (Clone N) to 9.7 (Clone 44). In lowbush blueberry or chokeberry fruits, this ratio is approx. 18 (Ochmian et al. 2009, Ochmian et al. 2012). The measurements performed indicate that the acidity was gradually reduced in the majority of cultivars during the harvesting season. Fruits collected from the Clone A1 bushes, regardless of the harvest time, had the lowest acid content from among all cultivars under analysis (1.8 and 1.5% TA, respectively) and Clone 44 (1.6 and 1.7% TA). In other studies, the extract of Polish cultivars was at a level slightly over 100 Brix, and the acidity was very similar to that obtained in this study (Małodobry et al. 2010, Skupień et al. 2007). Also, Poll and Petersen (2003) observed a decrease of acidity for cherries picked at late season during harvest.

Table 3. The content of the soluble solids and titratable acidity of fruits of blue honeysuckle cultivars
Cultivar (A)
Harvesting period (B)
soluble solids (%)
titratable acidity (g · 100 g-1)
beginning
end
mean
beginning
end
mean
Czarna
10.3
14.7
12.5
3.5
2.9
3.2
Brązowa
10.9
14.1
12.5
3.4
2.5
3.2
Zielona
11.3
16.2
12.5
2.9
2.6
3.0
Wojtek
10.1
13.3
13.8
3.2
2.3
2.8
Atut
12.5
14.4
11.7
3.3
2.4
2.8
Duet
10.7
12.3
13.5
2.4
1.8
2.9
Clone N
9.8
13.8
11.5
3.7
2.9
2.1
Clone A1
9.3
14.1
11.8
1.9
1.5
3.3
Clone A2
11.4
15.2
11.7
2.4
1.9
1.7
Clone A3
12.3
16.7
13.3
2.6
2.1
2.2
Clone 44
12.1
15.5
14.5
1.8
1.6
2.4
Clone 30
11.4
14.7
13.8
2.6
2.4
1.7
Dlinnoplodna
9.4
11.3
13.1
2.4
2.2
2.5
Woloszebnica
8.6
12.1
10.4
2.7
2.5
2.3
mean
10.7
14.2
2.8
2.2
LSD α0.05
A – 2.63; B – 2.81; A×B – 3.26
A – 0.65; B – 0.73; A×B – 0.80

The research conducted also revealed considerable differences in the colour of fruits from the analyzed cultivars, with the wax deposition and the basic skin colour (Fig. 3). Generally, the wax deposition made the fruits seem lighter than they actually were (parameter L*), e.g. ‘Duet’. That made it difficult to determine the degree of fruit ripeness.  The fruits, which appeared to be still light and immature, had much darker skin colour. This may lead to fruits being left on the shrub longer and to lowering their market value. The Clone N fruits with the wax deposition were the lightest (L* 45.66), but without the deposition, they turned out to be very dark, the L* parameter achieved one of the lowest values (24.01). No considerable differences were observed in the colour defined by the a* parameter between the fruits with and without wax deposition. However, significant differences did occur for the b* parameter, which indicates yellow and red. The instrument showed a higher amount of compounds responsible for the blue colour (from -12.77 ‘Duet’ to -26.86 Clone A2 ). It shows that blue honeysuckle fruits are dark with the basic blue colour of the skin, which confirmed a high content of the anthocyanin compounds. The flesh colour, on the other hand, is highly differentiated and it depends on the cultivar. The flesh of the majority of fruits is red and yellow, the a* and b* parameters had positive values, why fruits from the Clone 30, ‘Dlinnoplodna’ and ‘Wołoszebnica’ cultivars and, especially Clones A, had green and yellow flesh (Fig. 4). Specific parameters (L* 16, a* 2.5, b* 1) of bilberry fruits (Vaccinium myrtillus) had similar val­ues in an experiment conducted by Pasławska et al. (2010). For a few cultivars of apple trees the value of L* coefficient ranged 35–50 for the blushed apple peel and 65–80 for the primary color (Rybczyński and Dobrzański, 2004).


Fig. 3. Fruit colour of the blue honeysuckle cultivars under investigation

Fig. 4. Pulp colour of the blue honeysuckle cultivars under investigation

CONCLUSIONS

Blue honeysucke is a species with very early ripening fruits under the climactic conditions of north–western Poland, the first berries are picked in mid–May. Fruits ripen in a gradually and they are harvested several times. The fruits ripen unevenly; they are collected for 3–4 weeks, every few days. The first ripening fruits of all cultivars were smaller than those collected in the subsequent period. The fruits from the ‘Duet’ are characterized by the lowest increase in the weight (13%), while the weight of Clone A3 and ‘Dlinnopłodna’ cultivar fruits is nearly twice as big at the end of the harvest compared to those collected at the beginning of the harvest. The increase in the size of the fruits is accompanied by a decrease in their firmness and their acidity is reduced. The extract content, on the other hand, becomes higher, which improves the taste of the fruits. The extract content ranged from 8.5% (‘Dlinnopłodna’) to 12.5% (‘Atut’). During the subsequent vegetative period, the extract level in the fruits from some cultivars is over 16%. The fruit colour also depends on the cultivar. The wax deposition occurring on the fruit surface makes it difficult to assess the degree of fruit ripeness. Fruits, which are light, actually have a very dark basic colour of the skin. Fruits from the ‘Dlinnoplodna’, ‘Woloszebnica’ and ‘Duet’ cultivars without wax deposition are the darkest, while Clone 44 fruits are characterised by the lightest colour. Dark–skinned fruits have also dark flesh. All fruits are characterised by a high content of dyes, to which they owe their blue colour.

ACKNOWLEDGEMENTS

This work was supported by the Polish Ministry of Science and Higher Education under grant No. N N310 205737

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Accepted for print: 28.03.2013


Ireneusz Ochmian
Department of Horticulture, West Pomeranian University of Technology in Szczecin
phone +48 91 449 61 61
Słowackiego 17, 71-434 Szczecin
POLAND
email: ochir@o2.pl

Miłosz Smolik
Department of Plant Genetics, Breeding and Biotechnology, West Pomeranian University of Technology in Szczecin
Słowackiego St. 17,
71-434 Szczecin, Poland
Phone: +48 91 449 61 95
email: msmolik@zut.edu.pl

Agnieszka Dobrowolska
West Pomeranian University of Technology in Szczecin, Department of Ornamental Plants, Poland
Papieża Pawła VI 3A
71-459 Szczecin

Rafał Rozwarski
Department of Horticulture, West Pomeranian University of Technology in Szczecin
Słowackiego 17, 71-434 Szczecin
POLAND

Karolina Kozos
Department of Horticulture, West Pomeranian University of Technology in Szczecin
Słowackiego 17, 71-434 Szczecin
POLAND

Piotr Chełpiński
Department of Horticulture, West Pomeranian University of Technology in Szczecin
Słowackiego 17, 71-434 Szczecin
POLAND


Krystyna Ostrowska
Department of Horticulture, West Pomeranian University of Technology in Szczecin
Słowackiego 17, 71-434 Szczecin
POLAND

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