{"title":"黑莓利用和分子生物学研究进展","authors":"","doi":"10.1016/j.fbio.2024.105371","DOIUrl":null,"url":null,"abstract":"<div><div>Blackberry (<em>Rubus</em> 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.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8000,"publicationDate":"2024-10-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Research progress on utilization and molecular biology of blackberry\",\"authors\":\"\",\"doi\":\"10.1016/j.fbio.2024.105371\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Blackberry (<em>Rubus</em> 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.</div></div>\",\"PeriodicalId\":12409,\"journal\":{\"name\":\"Food Bioscience\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":4.8000,\"publicationDate\":\"2024-10-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Bioscience\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2212429224018029\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429224018029","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Research progress on utilization and molecular biology of blackberry
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.
Food BioscienceBiochemistry, 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.