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Title:   Author  item
                                            Lee, Jungmin
  Submitted to: Book Chapter
                                    Publication Type: Book / Chapter
                                    Publication Acceptance Date: 6/4/2015
                                    Publication  Date: 10/1/2017
                                    Citation: Lee, J. 2017. Blackberry fruit quality components, composition, and potential health benefits. In: Hall, H.K., Funt, R.C., editors. Blackberries and Their Hybrids. Oxfordshire, United Kingdom: CABI. p. 49-62.Interpretive Summary: A report on blackberry fruit quality components and their links to potential health benefits.
                                Technical Abstract: Blackberries have long been a popular small fruit. Their chemical composition data was assembled for this invited book chapter. Briefly, primary and secondary metabolites important to blackberry fruit quality were summarized. Metabolites are involved in many critical aspects of fruit quality including appearance, taste, and storability. These metabolites are also essential for the plant’s own survival. Growers, processors, and consumers should remain conscious that quality components vary with a plant’s genus, species, cultivar/genotype, and age; along with environmental conditions, management practices, processing methods, and storage. Beside their dietary phenolic content, blackberries have other important contributors to nutrition, including vitamin C, vitamin A, vitamin E, vitamin B6, folic acid, dietary fiber, potassium, phosphorous, magnesium, calcium, and iron. Though, regardless of their healthfulness they are best known for their great taste.


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