Evolution of the Volatile Organic Compounds, Phenols and Antioxidant Capacity during Fruit Ripening and Development of Rubus ulmifolius Schott Fruits

Nowadays, a growing interest in consumers’ fruit with high content of health-promoting compounds has been observed. In this sense, wild berries have received special attention based on their accumulation phenolic compounds, as well characteristic and pleasant aroma. work, we characterize the color development, antioxidant capacity, contents, volatile profile Rubus ulmifolius Schott at different ripening stages during two seasons same orchard. Four were established parameter, which was consistent changes weight size fruit. addition, total flavonoid showed decrease ripening, contrast anthocyanins that increased final ripening. capacity evaluated through approaches: FRAP DPPH, consistently displayed higher levels seasons. Finally, VOCs analysis an active synthesis late stage alcohols being most abundant for each stage. These results allow us to propose classification blackberry better knowledge interesting healthy- nutraceutical compounds.