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Blackberry fruit Blackberry fruit

45.00 HRK

The blackberry is an edible fruit produced by Rubus fruticosus in the Rosaceae family. Blackberries are perennial plants which typically bear biennial stems ("canes") from the perennial root system. The flowers are produced in late spring and early summer on short racemes on the tips of the flowering laterals. Each flower is about 2–3 cm in diameter with five white or pale pink petals. The drupelets only develop around ovules that are fertilized by the male gamete from a pollen grain. The most likely cause of undeveloped ovules is inadequate pollinator visits. Even a small change in conditions, such as a rainy day or a day too hot for bees to work after early morning, can reduce the number of bee visits to the flower, thus reducing the quality of the fruit. Incomplete drupelet development can also be a symptom of exhausted reserves in the plant's roots, or infection with a virus such as Raspberry bushy dwarf virus. In botanical terminology, the fruit is not a berry, but an aggregate fruit of numerous drupelets.
Blackberry leaves are food for certain caterpillars: some grazing mammals, especially deer, are also very fond of the leaves. When mature, the berries are eaten and their seeds dispersed by several mammals, such as the red fox and the Eurasian badger, as well as by small birds.
As there is forensic evidence from the Iron Age Haraldskar Woman that she consumed blackberries some 2500 years ago, it is reasonable to conclude that blackberries have been eaten by humans over thousands of years. The soft fruit is popular for use in desserts, jams, seedless jelly and sometimes wine. It is often mixed with apples for pies and crumbles. Black berries are also used to produce candy.
Blackberries have a high abundance of healthy antioxidants and nutrients such as anthocyanins, salicylic acid, ellagic acid, and fiber. Anthocyanins are antioxidants found in blackberries that are responsible for giving blackberries their rich and dark color.
Blackberries contain a compound called salicylic acid. This compound found in blackberries has been used for centuries for its medicinal qualities. Salicylic acid has been proven to numb bodily pains and treat unusually high body temperature, or fevers. Salicylic acid may have similar properties to aspirin that aid in protecting the body against heart disease.
Arguably, the most beneficial property of the blackberry is its profusion of ellagic acid. Ellagic acid is a phytochemical, meaning it is only found in certain plants. In experimental studies, ellagic acid is used to treat tumors in mice; the result being ellagic acid is reliable for causing the death of particular cancer cells. Researchers believe that ellagic acid may also work to reduce the harmful effects of estrogen that create breast cancer cells.
Blackberries are notable for their high nutritional contents of dietary fiber, vitamin C, vitamin K, folic acid (a B vitamin), and the essential mineral manganese.
Blackberries contain numerous large seeds that are not always preferred by consumers. The seeds contain some oil which is rich in omega-3 (alpha-linolenic acid) and -6 fats (linoleic acid), as well as some protein, dietary fiber, carotenoids, ellagitannins and ellagic acid.

Blackberry production in Mexico has expanded enormously in the past decade. While once based on the cultivar 'Brazos', an old erect blackberry cultivar developed in Texas in 1959, the Mexican industry is now dominated by the Brazilian 'Tupi' released in the 1990s. 'Tupi' has the erect blackberry 'Comanche' and a "wild Uruguayan blackberry" as parents. Since there are no native blackberries in Uruguay, the suspicion is that the widely grown 'Boysenberry' is the male parent. In order to produce these blackberries in regions of Mexico where there is no winter chilling to stimulate flower bud development, chemical defoliation and application of growth regulators are used to bring the plants into bloom.

100 seeds
Read 9552 times Last modified on Wednesday, 27 January 2016 06:46
45.00 HRK
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