Improving vitamin C content in RASPBERRY - Mejorando el contenido de vitamina C en FRAMBUESA

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Reaserchers Javier A. Miret and Sergi Munné-Bosch from the Departament de Biologia Vegetal, Universitat de Barcelona, Spain found a practical way to increase  vitamin C content in raspberries (Rubus idaeus). Abscisic acid (ABA) is a plant growth regulator with roles in senescence, fruit ripening and environmental stress responses. ABA and pyrabactin (a non-photosensitive ABA agonist) effects on red raspberry  fruit development (including ripening) were studied, with a focus on vitamin and antioxidant composition. Application of ABA and/or pyrabactin just after fruit set did not affect the temporal pattern of fruit development and ripening; neither provitamin A (carotenoids) nor vitamin E contents were modified. In contrast, ABA and pyrabactin altered the vitamin C redox state at early stages of fruit development and more than doubled vitamin C contents at the end of fruit ripening. These were partially explained by changes in ascorbate oxidation and recycling. Therefore, ABA and pyrabactin applications may be used to increase vitamin C content of ripe fruits, increasing fruit quality and value. However, treatments containing pyrabactin—combined with ABA or alone—diminished protein content, thus partially limiting its potential applicability.

Source: http://www.sciencedirect.com/science/article/pii/S0308814616302059