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Winter Collection of the Underutilized Berry Corema Album (L.): New Insights on its Maturation Progression

Author

Listed:
  • Carla Alegria
  • Cristina Máguas

    (Centre for Ecology, Evolution and Environmental Changes (cE3c), Faculdade de Ciências da Universidade de Lisboa, 1749-016 Lisbon)

  • Marta Abreu

    (UTI – Unidade de Tecnologia e Inovação do Instituto Nacional de Investigação Agrária e Veterinária, I.P., 2785-504 Oeiras)

  • Manuela Giovanetti

    (CREA – Research Centre for Agriculture and Environment, 40128 Bologna, Italy)

Abstract

Increasing interest in Corema album L. is raising due to the appealing white colour and potential health benefits related to its bioactive composition. White fruits production culminates in late August on coastal dunes, but fruits of various colours are present almost till flowering (late February). We undertook a preliminary physical-chemical characterisation (biometric, CIELab colour, pH, soluble solids content and titrable acidity) of a late fruit collection to disentangle maturity progression and to reveal latent qualities for future utilisation. Irrespective of fruit perceived colouration (white, translucent, brown, brown with black spots and black), the characterized high acidity (1-3 g.100 mL-1) is suggestive that over-mature fruits can still be further explored as food additives. Moreover, using a multivariate exploratory technique, we found a clear fruit s maturation progression from white/translucent to black, a so-far unreported maturity stage. Addressing gaps in plant phenology and fruit s maturity behaviour is needed before undertaking cultivation.

Suggested Citation

  • Carla Alegria & Cristina Máguas & Marta Abreu & Manuela Giovanetti, 2020. "Winter Collection of the Underutilized Berry Corema Album (L.): New Insights on its Maturation Progression," Agricultural Research & Technology: Open Access Journal, Juniper Publishers Inc., vol. 24(3), pages 120-126, June.
  • Handle: RePEc:adp:artoaj:v:24:y:2020:i:3:p:120-126
    DOI: 10.19080/ARTOAJ.2020.24.556274
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