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Ripening of Gooseberry (Ribes Uva-Crispa)

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Ripening of Gooseberry (Ribes Uva-Crispa) The Danish Institute of Plant and Soil Science Beretning nr. 2231 Research Centre for Horticulture Department of Food Science and Technology DK-5792 Aarslev Ripening of gooseberry (Ribes uva-crispa) Modning af stikkelsbær (Ribes uva-crispa) KARL KAACK Summary 'May Duke', 'Nr 3098', 'Winhams Industry', 'Al- 18 cultivars of gooseberry were harvested by ma- lice Marie', 'Weisse Triumph', 'Whitesmith', chine at different maturity stages. 'Pixwell', 'Rote Orleans', 'Green Willow' and The firmness of the gooseberry fruits can be 'Careless' ripen in the period between the early determined by use of an Instron apparatus and late cultivars. The order of ripening of the equipped with an 'Ottawa' cell. The order of ri- cultivars is expected to be similar from year to pening of the 18 cultivars was almost the same in year. 1990 and 1991. On average the firmness decreas- During ripening the content of soluble solids es 7 units per day or 50 units a week. A more sim- (mainly sugars) and titratable acid increases line- ple method for estimation of maturity is evalua- arly with time. The increase in titratable acidity tion of the seed colour which changes from can be explained by increasing acid concentra- yellow to brown during ripening. tion and decreasing concentration of cations. 'Invicta', 'Greenfinch' and 'Hönings Früheste' The gooseberry flavour of stewed gooseberries are early varieties, while 'London', 'White Lion' decreased slightly with the harvest time, which and 'Spine Free' are ready for harvesting one means that the early harvest gives rise to pro- month later. The other cultivars 'Grüne Kugel', ducts with the strongest gooseberry flavour. Key words: Ribes uva-crispa, gooseberry, harvesting time, soluble solids, acidity, firmness. Resumé Ud fra tidlige målinger af fasthed kan høstti- 18 sorter af stikkelsbær blev i 2 år høstet med ma- den estimeres. Flere målinger tæt på det ønskede skine på 3 forskellige udviklingstrin. udviklingstrin kan anvendes til mere nøjagtig be- Stikkelsbærrenes fasthed og dermed modenhe- stemmelse af høsttidspunktet. den kan bestemmes ved brug af et Instronappa- Høsttidspunktet kan også vurderes ud fra rat, som er udstyret med en 'Ottawa' celle. Mod- kernefarven, som ændres fra gul til brun under ningsrækkefølgen for de 18 sorter var næsten den modningen. samme i begge forsøgsår 1990 og 1991.1 gennem- 'Invicta', 'Greenfinch' og 'Hönings Früheste' snit aftog fastheden med 50 instronenheder om er tidlige sorter, medens 'London', 'White Lion' ugen. og 'Spine Free' skal høstes en måned senere. Tidsskr. Planteavl 96 (1992), 271-278. 271 Andre sorter som 'Grüne Kugel', 'May Duke', ligt tørstof stiger under frugternes modning. Et 'Nr 3098', 'Winhams Industry', 'Allice Marie', stigende indhold af titrerbar syre skyldes forøget 'Weisse Triumph', 'Whitesmith', 'Pixwell', 'Rote syredannelse og aftagen i koncentrationen af ka- Orleans', 'Green Willow' og 'Careless' modner tioner. imellem de tidlige og sene sorter. Stikkelsbærsmagen i stikkelsbærgrød aftog Under modningen forøges indholdet af opløse- svagt med høsttiden, hvilket betyder, at den bed- ligt tørstof og titrerbar syre lineært med tiden. ste smag opnås ved tidlig høst. Det er meget almindeligt, at indholdet af opløse- Nøgleord: Ribes uva-crispa, stikkelsbær, høsttidspunkt, opløseligt tørstof, titrerbar syre, fasthed. Introduction bushes were harvested at intervals of about one Only a small area of gooseberries is grown in week. Denmark, but the fruits can be used for process- Firmness was determined by use of an Instron ing of jam, jelly and canned whole or stewed apparatus equipped with an 'Ottawa' cell. The gooseberries. test was done on 5 randomized samples of 200 Mechanical harvesting of gooseberries can be gram of each variety and harvest. The berries carried out by use of a black currant harvester, were weighed into the 'Ottawa' cell and then but no method for determination of the optimum crushed by the piston which penetrated the sam- harvesting time is known. ple with a velocity of 200 mm/min. The Danish industry prefers green gooseber- 200 g samples of frozen gooseberries were ries for processing of the above mentioned pro- stored at -25°C for determination of soluble sol- ducts. Mature gooseberries of some cultivars ids and titratable acid. The sample of berries was contain anthocyanins or proanthocyanins which thawed in a microwave oven, diluted with 50 give rise to products with red or brown colour gram of distilled water and blended for 3 minutes with low consumer preferences. in a Waring blender. The aim of this study has been to develop a Soluble solids were determined by use of a re- practical applicable method for measurement of fractometer (Bausch & Lomb) and titratable acid the maturity of gooseberries. as citric acid was determined by titration to pH 8.1 by use of an automatic Mettler titrator. For each of the analyses 2 replications were carried Methods out. Gooseberry planted in 3 replications with dis- Jam was made from the frozen gooseberries by tances of 4x1 m (row x plant distance) were har- use of the ingredients shown in Table 1. The fruits vested in 1990 and 1991 with a black currant har- and half of the water were boiled and a mixture vester (Aunslev). The 3 replications each with 4 of pectin and the sugar was added and heating to boiling point was repeated. A mixture of water and snowflake and solutions of sodium benzoate and potassium sorbate were added before heat- Table 1. Recipe for preparation of stewed gooseberries. ing again. The final weight was 5600 gram. Recept for fremstilling af stikkelsbærgrød. The stewed jam was stored at 4°C for 1 month and then at 20°C for 2 weeks until sensory evalu- Gram ation by 8 trained panellists. Gooseberries 2000 Sugar 540 Pectin LM 46 Snowflake 112 Results Water 2882 Sodium benzoate 10% 10 The number of days used below are calculated as Potassium sorbate 10% 10 the difference between the actual harvest day and the first day of harvest of the earliest cultivar. 272 400 375 350 325 s>^ ; 'May Duke' : 1991 300 >^ :. :y = 396-5.7x : r = 0.9999 275 "S 250 - 12 16 20 Days Figure I. Firmness as a function of harvest time for 'May Duke'. Fasthed som funktion af høsttid for 'May Duke'. 40 - o O) y = 0.1 + 0.95x o r = 0.950 c 0 - 10 20 30 40 Days in 1991 Figure 2. Days in 1990 and 1991 to obtain a firmness of 300 kg for 18 cultivars. Dage i 1990 og 1991 for at opnå en fasthed på 300 kg hos 18 sorter. 273 18 y = 4.5 + 0.09x r = 0.811 O) 8 5 - 4 - - ' All cultivars - * 1991 ' y = 15 + 0.24x ' r = 0.746 12 50 Figure 3. Soluble solids and titratable acid at different harvest times for 18 cultivars. Opløseligt tørstof og titrerbar syre på forskellige høsttidspunkter for 18 sorter. 274 O) o o i i i i i i i i i o DC X •»•- oCO*. s 1 .05 ar w .> -CO -i. LO «O o . 11'. II, oo 00 ^; 'S £ II <u t^ CO CO fil d I s i 43 § Pi CoO CoO CoO CoO CoO Oo) NI G>o m CO CM CO CO CM 'UOJ;SU| 275 18* 6.0 - Figure 5. Gooseberry flavour and harvest time. Stikkelsbærsmag og høsttid. 15 and 25 of June were the first days of harvest The values of a and k were found by linear re- of the earliest cultivar 'Invicta' in 1990 and 1991 gression. From figure 1 it appears that the num- respectively. ber of days in 1991 for 'May Duke' to obtain a For all cultivars the firmness of the berries de- firmness of 300 kg was 17. creased linearly with time as shown in figure 1 for Figure 2 shows the correlation between num- the cultivar 'May Duke'. ber of days in 1990 and 1991 for all cultivars to By use of the regression coefficient the average reach firmness of 300 kg. Table 2 shows the aver- rate of change in firmness in the 2 years for all age number of days to reach a firmness of 300 kg. cultivars was calculated to 7.2/day. This means Figure 3 shows that the content of soluble sol- that the firmness decreases by about 50 units per ids and titratable acid increases during ripening. week. The firmness decreases as shown in figure 4 with A firmness of 300 kg was taken as proper ma- increasing content of soluble solids. turity of gooseberries for processing of jam, jelly Table 3 shows that during ripening the colour and whole canned or stewed gooseberries. of the seeds changes from yellow to brown. Therefore the number of days from the first day 8 trained panellists evaluated the jam pro- of harvest to a firmness of 300 kg was calculated cessed from 4 cultivars, for 2 years. Figure 5 by use of the following equation where a is the shows that the gooseberry flavour decreases with intercept and k the regression coefficient. time from the first to the latest harvest. day = a - k*300 1) 276 Table 2. Average number of days in 2 years from the first berries the content of soluble solids increases harvest of the earliest cultivar 'Invicta' to harvest of each during ripening as shown in figure 3. According cultivar with a firmness of 300 kg. to Batunina (1) gooseberries are rich in sucrose, Gennemsnitligt antal dage for 2 år fra første høst af den glucose and fructose and the content of soluble tidligste sort 'Invicta' til høst afbær af hver sort med en solids increases during ripening. fasthed på 300 kg. The contents of malic and citric acids in goose- Cultivar Days berries increases during ripening and the content Sort Dage of cations decreases (2).
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