Thesis (M.S.)--Oregon State University, 2009. / Printout. Includes bibliographical references. Also available on the World Wide Web.

Thesis (Ph. D.)--Oregon State University, 2009. / Printout. Includes bibliographical references (leaves 102-113). Also available on the World Wide Web.

Frozen Marion (Rubus sp. hyb) and Evergreen blackberries (Rubus laciniatus) (whole berries, berries without seeds, and seeds alone) were acetone/ chloroform extracted. Phenolics were isolated using C₁₈ cartridges and polyamide resins, then characterized and measured by reversed-phase HPLC/diode array spectral techniques. The Polyamide isolated fractions of Marion berries contained four quercetin glycosides, one kaempferol glycoside, three acylated quercetin glycosides, (-)-epicatechin, and eight ellagic acid derivatives. Polyamide isolated fractions of Marion seeds had several procyanidins (including (+)-catechin and (-)-epicatechin), 11 tentative ellagitannins, and eight ellagic acid derivatives. (-)-Epicatechin and ellagic acid derivatives were the primary phenolics in blackberry fruits and seeds. Flavonols were the major component in whole berries, while procyanidins and ellagic acid derivatives were the primary phenolics in seeds. No flavonols were found in seeds. The phenolic profiles of Marion and Evergreen were qualitatively similar. Evergreen berries contained higher level of (-)-epicatechin, ellagic acid derivatives, and flavonols than Marion berries. Evergreen seeds were also higher in procyanidin content than Marion seeds, while Marion seeds were higher in ellagic acid derivatives. No ascorbic acid was found in any extracts. The total monomeric anthocyanin content of Marion berries (225 mg of Cyanidin 3-glucoside/100g) was 1.5 times higher than that of Evergreen berries (154 mg/100g). However, the total phenolics, total monomeric anthocyanins, oxygen radical absorbing capacity (ORAC), and ferric reducing antioxidant power (FRAP) values of Marion and Evergreen berries were not statistically different at the significance level 0.05. The total phenolics, ORAC, and FRAP values of Marion berries were 844 mg of gallic acid equivalent (GAE)/100g, 35.5 μmole of Trolox equivalent (TE)/g, and 79.1 μmole of TE/g, respectively. The total phenolics, ORAC and FRAP values of Evergreen berries were 822 mg of GAE/100g, 34.3 μmole of TE/g, and 74.2 (μmole of TE/g, respectively. Over all, Marion blackberries were higher than Evergreen blackberries with respect to phenolic content and antioxidant capacity. This study confirmed that blackberries contributed a significant source of phenolic antioxidants that may have potential health effects. Blackberry seeds, accounting for 5.0% of the weight of Marion berries and 5.6% of Evergreen berries, had very high phenolic content and antioxidant capacity; therefore they may be a potential source for nutraceuticals and natural antioxidants. / Graduation date: 2002

Spectrophotometric and chromatographic methods were employed to study the principal pigments in Evergreen blackberries and Alicante Bouschet grapes. Observations were made on the following items: 1. Juices expressed from the grape and blackberry 2. Principal pigments isolated from the grape and blackberry. 3. Wines made from the grape and blackberry. A Coleman Universal Spectrophotometer, Model No. 11, equipped with a single grating 35 millimicron fixed band, was used for the spectrophotometric study. Observations were made at the visible range of 400 millimicrons to 650 millimicrons at 50 millimicron intervals. Various concentrations of the juices, pigments, and wines were examined. The experiments were repeated with the samples made alkaline to pH 9 with sodium hydroxide. Blackberry wine mixed with 10, 20, 30, 40, and 50 per cent of grape wine were also examined in the sane manner. Results were shown graphically by plotting the E values against wave lengths. It was found that solutions of the higher concentrations always have the higher E values. In the spectrophotometric study, an absorption peak appeared at the 500 millimicron band in the blackberry juice which was not observed in the case of grape juice. The height of the peak was directly proportional to the concentration of the juice and it was unmeasurable when the juice was diluted to 5 per cent or lower. When the juices were made alkaline, all of them had the identical absorption curves except that the blackberry had its curves in higher positions than those of grape. Approximately twice the amount of anthocyanin pigments were isolated from the Evergreen blackberry than Alicante Bouschet grape. The principal pigments isolated from the blackberry were more intense in color than those from the grape. The isolated pigments of Evergreen blackberry and Alicante ouachet grape behaved similarly under the spectrophotometer, indicating that, qualitatively, the same pigments were obtained from blackberry and grape while using the same isolation procedure. Spectrophotometric study of the wines showed that the E values of blackberry wine were inversely proportional to the addition of grape wine. This appeared to be true in both acid and alkaline solutions. By adding 80 per cent of the alkali required to bring the wine to pH 9, more differences in E values between the various mixtures were observed. During the chromatographic atudy, using corn starch as adsorption material, a green band of approximately 1 cm deep was observed in the case of grape wine, which was absent in blackberry wine. The process of wine making changed the quality of pigments as demonstrated in the chromatographic adsorption tubes. The use of acid solution and alumina adsorption mixture as studied by Hamill and Simonds seems more promising than alkaline solution as used in the present study for the detection of in grape wine blackberry wine. / Graduation date: 1944

Thesis (M. Ag. Sc.)--University of Adelaide, 1985. / Some ill. mounted. Includes bibliographical references (leaves 86-92).

Thesis (Ph. D.)--Oregon State University, 2010. / Printout. Includes bibliographical references (leaves 240-251). Also available on the World Wide Web.

Thesis (M.S.)--Western Washington University, 2010. / Includes bibliographical references (leaves 56-63). Also issued online.

Response Surface Methodology (RSM) was used to study the effect of two variables, sugar level (12-16 °Brix) and acid level (0.3-0.7 % T.A.) on sensory qualities and desirability of blackberry juice drinks. Three blackberry juice levels (10%, 15%, and 20%) were used to study the influence of juice flavor on sensory qualities and desirability of the juice drinks. A trained panel evaluated three attributes, blackberry flavor, sweetness, and sourness intensities, of the juice drinks. The consumer panel gave desirability and three attributes just-right ratings. A Balanced Complete Block Design was used. Blackberry flavor intensity was enhanced by sugar level. Blackberry flavor intensity was enhanced by acid level to a point about 0.5% T.A., and then decreased. Blackberry flavor intensity was not related to °Brix:acid ratio and was only related to the sweetness:sourness ratio at the 20% juice level. Sweetness and sourness intensities increased with increasing sugar and acid levels. There was a suppression effect of sugar and acid on each other in the juice drink. The relationships of sweetness, sourness, and sweetness:sourness ratios to °Brix:acid ratios were all linear. Desirability rating was related to °Brix:acid and sweetness:sourness ratios for the 10% and 20% juice levels, for 15% juice level no association was found. The formula which received the closest to "just right" ratings and highest overall desirability rating had in a °Brix of 15.4 and a % titratable acidity of 0.64, resulting in a °Brix:acid ratio of 24 and a corresponding sweetness:sourness ratio of slightly less than 1.0. In general, the 15% juice level was the best because of its sugar and acid tolerance and high desirability. / Graduation date: 1989

Twenty-five plants of each of ten blackberry cultivars from Arkansas and Texas were established at the Yuma Mesa Agriculture Center in spring 1994. All the Arkansas cultivars died. Of the Texas cultivars, 'Rosborough' and 'Womack' performed the best, followed by 'Grison' and 'Brazos'. Important cultural practices, harvesting practices and potential marketing strategies are discussed

Tissue-cultured shoots and plantlets usually have leaves with non-functional, open stomata and little epicuticular and cuticular wax, resulting in excess evapotranspiration after transplantation. Various strategies were evaluated to decrease ex vitro acclimatization difficulties for 'Silvan' blackberry, including transplanting unrooted shoots, increasing the medium agar concentration from 6 to 9 or 12 g/l and diluting the basal medium. Increased medium agar concentrations and medium dilution did not improve survival or growth. Stomatal function resumed sooner in new leaves of plantlets than shoots. High relative humidity ($>$95%) and low light intensity (90 $ mu$mol s$ sp{-1}$ m$ sp{-2}$) negatively affected stomatal closure both on acclimatizing transplants and greenhouse-grown plants. Guard cells developed on leaves in vitro were physiologically active but had apparent anatomical abnormalities that inhibited closure. A rapid clearing and staining method was developed for examination of foliar morphology using intact in vitro blackberry (Rubus sp. 'Silvan') and strawberry (Fragaria x ananassa Duch. 'Totem') plantlets and sections of greenhouse-grown 'Silvan' and 'Totem' leaves. This method involved three steps: (1) removing the chlorophyll by autoclaving in 80% ethanol; (2) dissolution of the protoplasm using 5% NaOH at 80$ sp circ$C; (3) post-alkali treatment with 75% bleach (4.5% NaClO) at room temperature for tissue-cultured plantlets and at 55$ sp circ$C for greenhouse-grown leaves. Aqueous safranin (10 mg/l) was used for staining.