Genotypic Diversity in Morphological, Sensory, and Biochemical Traits of Wild Red Raspberries (Rubus idaeus L.) from Northeastern Türkiye
Pakistan Journal of Agricultural Sciences, cilt.64, sa.2, ss.681-690, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 64 Sayı: 2
- Basım Tarihi: 2026
- Doi Numarası: 10.21162/pakjas/26.1108
- Dergi Adı: Pakistan Journal of Agricultural Sciences
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Academic Search Ultimate (EBSCO), Biomedical Reference Collection: Corporate Edition (EBSCO)
- Sayfa Sayıları: ss.681-690
- Anahtar Kelimeler: diversity, fruit characterization, nutrition, traditional food, Wild raspberry
- Akdeniz Üniversitesi Adresli: Evet
Özet
Red raspberry fruits are attractive and have high vitamins, minerals, antioxidants, and fiber content. In this study, fruits from six pre-selected wild grown red raspberry genotypes collected from forests of Gumushane and subjected to sensory, morphological and biochemical analysis. Results indicated significant differences among genotypes. In terms of morphological parameters, the genotype GUM-2 revealed better results. GUM-2 had fruit weight 1.14 g, fruit shape index 1.09, fruit firmness 0.53 N and Chroma 32.14, respectively. Sensory analysis revealed genotypes GUM-2 and GUM-5 perform better in terms of attractiveness, aroma, taste and juiciness. For biochemical parameters GUM-5 had the highest protein (0.41 g/100 g) and fat content (0.28 g/100 g); GUM-4 had the highest ash (0.80 g/100 g) and Vitamin C (45.8 mg/100 g); GUM-2 had the highest pectin (0.79%) and total anthocyanin content (33.2 mg cyanidin-3-glucoside equivalent/100 g); GUM-3 had the highest total phenolic content (334 mg gallic acid equivalent/100 g); GUM-6 had the highest total flavonoid content (16.9 mg quercetin equivalent/100 g), respectively. Citric acid (2.02-2.49 g/100 g; 66.15-77.09%) and fructose (3.10-3.91 g/100 g; 48.32-63.91%) were the dominant organic acid and individual sugar in fruits for all searched genotypes. The promising genotypes such as GUM-2 had the highest fruit weight (1.14 g), chroma (32.14), pectin (0.79%), total anthocyanin (33.2 mg cyanidin-3-glucoside equivalent/100 g); GUM-2 and GUM-5 had the highest attractiveness, aroma, taste and juiciness. The results indicate considerable diversity in the nutritional and health-promoting compounds among the wild grown red raspberry genotypes and promising genotypes such as GUM-3 and GUM-6 should be given priority in breeding programs that aim to boost the utility and bioactive profile of red raspberries.