Research progress on utilization and molecular biology of blackberry

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-10-29 DOI:10.1016/j.fbio.2024.105371

Yaqiong Wu , Xin Huang , Lianfei Lyu , Wenlong Wu , Fuliang Cao , Weilin Li

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引用次数: 0

Abstract

Blackberry (Rubus spp.) is a berry fruit of the Rosaceae family, which has the advantages of strong ecological adaptability, easy cultivation, early yield and good economic benefits. The fresh fruits are soft and juicy, and mature fruits are predominantly deep purple-black, rich in pigments, and have mellow and delicious flavor. Relying on the abundant nutritional contents and functional substances such as polyphenols, flavonoids and anthocyanins, they have received widespread attention and popularity in Europe, the United States and other regions. Therefore, this article aims to summarize the origin and development of blackberry, as well as relevant advances in its nutritional composition, medicinal value, processing and utilization. In addition, research progress on the molecular biology of blackberry is covered. This article also provides in-depth insights and prospects on problems arising from blackberry research and utilization as well as future development trends, so as to provide an effective reference for the sustainable development and utilization of the blackberry industry.

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黑莓利用和分子生物学研究进展

黑莓（Rubus spp.）是蔷薇科浆果类水果，具有生态适应性强、易栽培、早产、经济效益好等优点。鲜果柔软多汁，成熟果以深紫黑色为主，色素丰富，风味醇厚可口。凭借丰富的营养成分和多酚、类黄酮、花青素等功能性物质，在欧美等地区受到广泛关注和青睐。因此，本文旨在总结黑莓的起源和发展，以及其营养成分、药用价值、加工和利用方面的相关进展。此外，还介绍了黑莓分子生物学的研究进展。本文还对黑莓研究和利用中出现的问题以及未来的发展趋势进行了深入的剖析和展望，从而为黑莓产业的可持续发展和利用提供有效的参考。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.