The Rubus fruit is an economically important berry crop that contains various functional compounds. The
objective
of this study was to analyze fruit qualities (i.e., pH, soluble solids content, titratable acidity, and mineral content) as well as fatty acid and phenolic compounds (i.e., ellagic acid and anthocyanins) among hybrid boysenberry lines developed by hybridization and gamma irradiation. There were no significant differences in the hybrid boysenberry fruit pH and titratable acidity (%) among the tested genotypes. However, the soluble solids content was higher in the BSA119 and BSA144 mutants than in the original genotype (BS_Hybrid). Meanwhile, linoleic acid was the most abundant fatty acid in the analyzed hybrid boysenberry fruits. The fatty acid composition did not differ significantly among the genotypes. The ellagic acid content of all genotypes ranged from 8.72 mg/100 g to 46.10 mg/100 g, with the highest concentration observed for the BSB127 genotype. Additionally, cyanidin-3-O-sophoroside (M-H⁺, 611 m/z) and cyanidin-3-O-glucoside (M-H⁺, 449 m/z) were the two major anthocyanins detected in the boysenberry and mutant genotypes, while cyanidin-3-O-glucoside was the predominant blackberry anthocyanin. The total anthocyanin concentrations of four mutant genotypes (i.e., BSA036, BSA078, BSA101, and BSB127) were significantly higher than that of the original genotype (382.0 mg/100 g). The highest total anthocyanin concentration was observed for the BSA078 genotype (467.9 mg/100 g). These results may be useful for identifying the optimal genotypes for breeding new cultivars with enhanced qualities and potential health benefits.

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Blackberries (Rubus fruticosus L.) are a good source of antioxidants and contain appreciable levels of functional compounds. This study was carried out to evaluate fruit qualities (pH, soluble solids content, titratable acidity, and minerals), functional compounds (total phenolic content, total flavonoid content, anthocyanins, and ellagic acid), and antioxidant activity among five mutated blackberry lines over three ripening stages to examine the effect of fruit maturation on functional compounds and antioxidant activity. The content of sugars, total phenolic content, total flavonoid content, and anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-xyloside, cyanidin-3-O-malonylglucoside, and cyanidin-3-O-dioxalylglucoside) increased as fruit development advanced, whereas the ellagic acid content decreased as the fruit became more mature. Among the minerals tested, potassium showed the highest concentrations at all stages of development. The antioxidant activity was correlated with total phenolic content (P≤0.01), total flavonoid content (P≤0.01), and total anthocyanins (P≤0.05). The results indicate that Maple and B201 lines contained the highest anthocyanin content and exhibited greater antioxidant activity.

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