Progress 09/01/10 to 08/31/13
Outputs
Target Audience: specialty crops farmers in the state, entrepreneurs, local food systems participants Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? Arkansas Food Innovation plans to develop a series of workshops to further enhance specialty crops entrepreneurship in the state of Arkansas. How have the results been disseminated to communities of interest? Results of the blueberry assessment were communicated at the 2012 Blueberry Growers Association Annual Meeting in Fayetteville. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The Arkansas blueberry program has focused on addressing the yield decline that has occurred in the state over the past five to ten years. Symptoms of decline include low yields, low new cane emergence, and a general reduction in plant vigor. Possible causes to the overall decline relate to age of planting, the prevalence of soil-borne pathogens, the presence of mummy berry (Monilinia vaccinii), and widespread micronutrient deficiencies. During the project, six farms were studied to determine whether foliar fertilization or fungicides would remedy yield issues.Results indicate that farms affected by mummy berry experienced yield increases when foliar fungicides were applied. No treatments were successful in increasing cane emergence. As a result of communications with growers through Arkansas Blueberry Growers Association, several growershave implemented new cultural and pest management recommendations. As aresult of our assistance to specialty crops farmers and the need for farm income diversification, Arkansas Food Innovation was formed in 2013. Arkansas Food Innovation (AFI) of the University of Arkansas System Division of Agriculture was formed in 2013 to contribute to economic development and small-farm sustainability. AFI strives to advance the value-added food industry in the state and region by assisting with the start-up of new food processing businesses and providing a certified/inspected facility to encourage commercial agribusiness.AFI personnel initiated contact local farmers markets which resulted in the selection of clients to evaluate the economic and practical feasibility of AFI. In addition, clients were selected to address Farm to School demands to increase the percent of local produce consumed in school districts. Over 4000 pounds of local surplus tomatoes were used to produce 221 gallons of tomato sauce and over 2000 pounds of apples were used to produce 150 gallons of apple sauce used for schools lunch programs. Other AFI entrepreneur clients produced commercial products including simple syrups,pesto, dried mushrooms, salsa and apple sauce. Our research on nutraceutical stability in small fruits and berries during processing has been reported on several annual reports. The most significant accomplishment was the discovery that strict oxygen exclusion during strawberry processing appears to be a viable technology to improve anthocyanin and color stability of strawberry purees, but that additional technologies are needed to prevent anthocyanin losses that occur under anaerobic conditions during storage.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Lawless, L.J.R., R.T. Threlfall, J.-F. Meullenet, and L.R. Howard. 2013. Using a choice design to screen nutraceutical-rich juices. Journal of Sensory Studies. 28:113-124.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Lawless, L.J.R., R.T. Threlfall, J.-F. Meullenet, and L.R. Howard. 2013. Applying a mixture design for consumer optimization of black cherry, Concord grape, and pomegranate juice blends. Journal of Sensory Studies. 28:102-112.
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
Wilkes, K., Howard, L.R., Brownmiller, C. and Prior, R.L. 2014. Changes in chokeberry (Aronia melanocarpa L.) polyphenols during juice processing and storage. J. Agric. Food Chem. (dx.doi.org/10.1021/jf404281n)
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Progress 09/01/11 to 08/31/12
Outputs
OUTPUTS: The funds provided for this project were used to support multiple smaller projects relevant to the specialty crops industry. We are reporting here on three different projects. 1. Marketability of fruit juice blends: In a previous project, the consumer marketability of healthy juice blends from blueberry, blackberry and Concord grape were investigated. The next phase of this project was to further investigate the design, optimization and marketability other nutraceutical rich juices. Using online surveys, participants (n=1291) completed 38 choice exercises concerning their preferred juice blends (i.e., three-component blends composed of acai, black cherry, blueberry, Concord grape, cranberry, and/or pomegranate juice). Participants considered potential positive health components (antioxidants information) about each juice and their estimated acceptance of the juice blend based on anticipated sensory properties. Black cherry, Concord grape and pomegranate juices were blended according to a mixture design (7 juice treatments) and evaluated by descriptive (n=10) and consumer panels (n=100). Consumers evaluated overall liking pre- and post-antioxidant-information (provided consumers with information about antioxidant levels in the juice) and evaluated other attributes. A non-hypothetical auction mechanism was used to determine consumers' willingness-to-pay (WTP) for a nutraceutical-rich juice blend (75%Concord+12%pomegranate+13%black Cherry) to determine the effects of time preference (i.e., level of future orientation) and risk aversion on WTP. Auction participants (n=228) were divided into four treatment groups (control, antioxidant information only, sensory evaluation only, and sensory evaluation with antioxidant information) and indicated their WTPs during two bidding rounds. 2.Processing of Fruit Purees: Polyphenol oxidase is thought to play a major role in anthocyanin degradation during berry processing. Exclusion of oxygen during processing could retard polyphenol oxidase activity and prevent other oxidative reactions responsible for degradation of anthocyanins and other polyphenolics. Blackberries, red raspberries, and blueberries were processed into puree in a glove box under two conditions 1) control - processed under air atmosphere and 2) processed under nitrogen atmosphere. Following pasteurization at 90oC for 10 min purees were stored at 40oC. Samples were analyzed immediately after pureeing, one day after pasteurizing, and after two weeks and six weeks of accelerated storage for anthocyanin content and percent polymeric color. 3.Arkansas Blueberry Industry Assessment: The Arkansas blueberry program has focused on addressing the yield decline that has occurred in the state over the past five to ten years. Symptoms of decline include low yields, low new cane emergence, and a general reduction in plant vigor. Possible causes to the overall decline relate to age of planting, the prevalence of soil-borne pathogens, the presence of mummy berry (Monilinia vaccinii), and widespread micronutrient deficiencies. In 2010-2011, six farms were studied to determine whether foliar fertilization or fungicides would remedy yield issues. PARTICIPANTS: Nothing significant to report during this reporting period. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
1.Marketability of fruit juice blends: Among many nutraceutical-rich juices presented to consumers, the black cherry, Concord grape, and pomegranate juice blend was identified for further optimization. Juice blend choices were mostly driven by overall liking for each juice blending component and potential positive health components (antioxidant information). Descriptive and consumer data showed that Concord grape juice attributes were positive and that the attributes of black cherry and pomegranate juices were negative. Presentation of antioxidant information influenced the optimized blend formulation. The blend solution generated were 77%Concord grape+3% pomegranate+20%black cherry (overall liking pre-antioxidant-information) and 75%Concord grape+12% pomegranate +13%black cherry (overall liking post-antioxidant-information). Evaluating consumer acceptance data for nutraceutical impact in conjunction with descriptive and diagnostic data provided a more comprehensive understanding of how products could be adjusted to maximize drivers of consumer acceptance. Average WTP for the juice blend was $3.45 and average overall liking was 7.42. Antioxidant information and time preference influenced bidding behavior. Experiments using the auction mechanism offer realistic consumer valuations to measuring the effects of time and risk preferences on WTP for nutraceutical-juice and offers novel insights about consumer psychology. 2.Processing of Fruit Purees: Processing strawberries into puree under CO2 or N2 atmosphere can improve color and anthocyanin stability during storage. Oxygen exclusion also resulted in lower polymeric color values during storage suggesting oxygen plays a role in the formation of anthocyanin-tannin complexes. The results of this study contrasts with our previous studies on blackberries, blueberries and red raspberries where N2 processing had minimal effect on anthocyanin and color retention in berry purees during processing and storage. The additional vacuum de-aeration step performed on strawberries appears to be a critical step to obtain very low oxygen levels needed to retard polyphenol oxidase activity. 3.Arkansas Blueberry Industry Assessment: Results indicate that farms affected by mummy berry experienced yield increases when foliar fungicides were applied. No treatment has yet increased cane emergence. Results of the blueberry assessment were communicated at the 2012 Blueberry Growers Association Annual Meeting in Fayetteville. As a result, several growers are implementing new cultural and pest management recommendations.
Publications
- Dooley, L.M. R.T. Threlfall, J.F. Meullenet, and L.R. Howard. 2012. Compositional and sensory impact from blending red wine varietals. Am. J. Enol. Vitic. 63(2):241-250.
- Dooley, L.M., R.T. Threlfall, and J.F. Meullenet. 2012. Optimization of blended wine quality through maximization of consumer liking. Food Quality and Preference. 24(1):40-47.
- Howard, L.R., Prior, R.L., Liyanage, R. and Lay, J.O. 2012. Processing and storage effect on berry polyphenols: Challenges and implications on bioactive properties. J. Agric. Food Chem. 60:6678-6693.
- Lawless, L.J.R., R. M. Nayga, Jr., F. Akaichi, J.-F. Meullenet, R.T. Threlfall, and L.R. Howard. 2012 Willingness-to-pay for a nutraceutical-rich juice blend. Journal of Sensory Studies. 27:375-383.
- Lawless, L.J.R., R.T. Threlfall, L.R. Howard, and J.-F. Meullenet. 2012. Sensory, compositional, and color properties of nutraceutical-rich juice blends. Am. J. Enol. Vitic. 63(4): 529-537.
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Progress 09/01/10 to 08/31/11
Outputs
OUTPUTS: The funds provided for this project were used to support multiple smaller projects relevant to the specialty crops industry. We are reporting here on three different projects. 1.Marketability of fruit juice blends: In a previous project, healthy juice blends from Blueberry, Blackberry and Concord grape were demonstrated to have high sensory acceptability and be rich in antioxidant. The next phase of this project was to further investigate the marketability of this type of products to consumers. Economic theory and sensory science were integrated to determine the satisfaction consumers derive from products based on sensory characteristics and potential nutraceutical impact. An experimental auction, an economic theory-based method, that identified consumers' non-hypothetical willingness-to-pay, was used to determine the relative emphasis consumers place on health and sensorial attributes that affect their valuation of the product. An optimized juice blend, containing blackberry, blueberry, and concord grape was used to perform the auctions. 2.Processing of Fruit Purees: Polyphenol oxidase is thought to play a major role in anthocyanin degradation during berry processing. Exclusion of oxygen during processing could retard polyphenol oxidase activity and prevent other oxidative reactions responsible for degradation of anthocyanins and other polyphenolics. Blackberries, red raspberries, and blueberries were processed into puree in a glove box under two conditions 1) control - processed under air atmosphere and 2) processed under nitrogen atmosphere. Following pasteurization at 90oC for 10 min purees were stored at 40oC. Samples were analyzed immediately after pureeing, one day after pasteurizing, and after two weeks and six weeks of accelerated storage for anthocyanin content and percent polymeric color. 3.Arkansas Blueberry Industry Assessment: The Arkansas blueberry program has focused on addressing the yield decline that has occurred in the state over the past five to ten years. Symptoms of decline include low yields, low new cane emergence, and a general reduction in plant vigor. Possible causes to the overall decline relate to age of planting, the prevalence of soil-borne pathogens, the presence of mummy berry (Monilinia vaccinii), and widespread micronutrient deficiencies. In 2010-2011, six farms were studied to determine whether foliar fertilization or fungicides would remedy yield issues. ARK02296 is also reported as ARK02250 PARTICIPANTS: Luke Howard,Ph.D.; Jean-Francois Meullenet,Ph.D.; Renee Threlfall,Ph.D.; Elena Garcia, Ph.D. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
1.Marketability of fruit juice blends: In random effects regression with willingness-to-pay as the response, the taste-versus-information effect explained very little variance, which indicated that both sensory and health information influenced willingness-to-pay similarly. Variance (43%) was explained by consumers' health-associated justifications to purchase juice (e.g. healthfulness, doctor recommendation of product), and 13% of variance was explained through consumers' juice consumption behavior (e.g. current consumers of berry/grape juice). The experimental auction showed potential in allowing sensory scientists to measure the satisfaction and value consumers derive from a wider spectrum of attributes than is considered in a typical central location consumer test. 2.Processing of Fruit Purees: The effect of oxygen exclusion during pureeing and pasteurizing on anthocyanins varied among berry type. Blueberries pureed under nitrogen had 24% higher levels of anthocyanins than puree processed under air, but raspberry puree processed under air had 26% higher levels of anthocyanins than puree processed under nitrogen, while oxygen exclusion had no effect on anthocyanins in blackberries. Following pasteurization, red raspberry puree processed under air maintained higher levels of anthocyanins than puree processed under nitrogen, while oxygen exclusion had no effect on anthocyanins in blueberry and blackberry purees. Total anthocyanins declined markedly in all three berry purees over six weeks of storage with concomitant increases in percent polymeric color values indicating anthocyanin-tannin complexes were formed during storage. The results for the fruit puree processing studies indicate that oxygen exclusion during processing and storage of berry purees has a minimal effect on anthocyanins and polymeric color values suggesting that oxygen does not play a role in the formation of anthocyanin-tannin complexes. 3. Arkansas Blueberry Industry Assessment: Results indicate that farms affected by mummy berry experienced yield increases when foliar fungicides were applied. No treatment has yet increased cane emergence. Results of the blueberry assessment were communicated at the 2011 Blueberry Growers Association Annual Meeting in Fayetteville. As a result, several growers are implementing new cultural and pest management recommendations.
Publications
- No publications reported this period
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