An Alberta researcher wants to bring fresh saskatoon berries to grocers’ produce shelves so growers have more markets.
Jocelyn Ozga, a horticulture professor at the University of Alberta, is testing plastic wraps to determine which help saskatoons stay fresh and tasty for consumers.
“The problem is (saskatoons) lose their flavour at room temperature very rapidly,” she said.
Saskatoons are traditionally sold fresh or frozen at U-pick farms or processed into pies and jams.
With Ozga’s modified atmosphere packaging, a container of fruit is wrapped in a special plastic film that reduces the oxygen while increasing the level of carbon dioxide.
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“It decreases the metabolism of the fruit and they don’t use up all the sugar as quickly; it slows everything down,” she said.
But it is a balancing act. Too little oxygen will cause the fruit to use anaerobic respiration, producing ethanol and lactic acid and ultimately bad flavour.
Ozga said the research has found that decreasing the fruit’s respiration has been successful in reducing fungal contamination and maintaining texture.
Her studies have now turned to consumers, with taste-testing panels sampling and comparing fruit stored under wrap with fresh unpackaged fruit.
Ozga said saskatoons are one of the only viable horticultural crops on the Prairies. She is hoping better storage will maintain flavour and create new fresh produce markets for growers.
