Course:FNH200/Projects/2024/Saskatoon Berry

Introduction

Saskatoon berries

Saskatoon berries are native to Canada and parts of the United States, they grow in Manitoba, Saskatchewan, Alberta, British Columbia, Northwest Territories, and the Yukon. The berry shrubs are capable of withstanding temperatures as cold as -50º to -60º C, which makes them a staple for indigenous communities of Canada due to the plants resilient and adaptable nature.

Saskatoon berries have a sweet and nutty almond taste. They are key ingredient in pemmican; an important provision for indigenous fur traders consisting of powdered dried meat, fat, and Saskatoon berries. Their role in pemmican is to add flavour and preserve the food during long travels. The fruit has an pH of around 3.95 making it an acidic food inhibiting the growth of some unwanted microorganisms.

Nutrition

Saskatoon berries contain a high level of antioxidants and have a high concentration of minerals. Per 100g portion of fresh fruit, Saskatoon berries contain the following nutrients and their corresponding daily intake percentage: 42g of calcium (3%), 11.36g of total sugars (11%), 3.55mg of vitamin C (4%), 0.96mg of iron (5%), 1.4mg of manganese (61%), 1.1mg of vitamin E (7%), and 162mg of potassium (5%).

Production and Harvesting

Saskatoon berries are typically grown in well-drained soils with a pH between 6.0 and 7.5, thriving particularly well in the cold climates of the Canadian prairies. Propagation is commonly done through seeds or cuttings. The plants start bearing fruit in their third or fourth year and reach peak production by the seventh year. The harvesting of Saskatoon berries generally occurs between late June and early August when the berries achieve a deep purple colour, indicating ripeness. In terms of yield, Saskatoon berries produce approximately 3,000 to 4,000 pounds per acre, which is competitive compared to other berry crops like blueberries, which yield about 5,000 to 8,000 pounds per acre. However, Saskatoon berries are more drought-resistant and require less maintenance, making them a more sustainable option for growers in suitable climates.

Pesticides Used in Saskatoon Berries

Saskatoon-Juniper Rust

Saskatoon berries are threatened by several pests, including insects and diseases caused by parasites. Common insect pests include the tarnished plant bug, which damages the berries, and can be controlled with insecticides like Danitol 2.4 EC or Assail 30SG. Another significant pest is the Saskatoon bud moth, managed using insecticides such as Exirel or Delegate WG. Additionally, fruit-infesting weevils can infest the berries, and insecticides like Sevin 4F or Avaunt are effective against them. On the disease front, Entomosporium leaf spot and berry spot, caused by a fungal parasite, affects both leaves and berries. This disease is managed using fungicides such as Tilt or Abound. Another disease, Saskatoon-Juniper rust, poses a significant threat to the berries and can be controlled using fungicides like Quadris Top or Pristine.

Post-Harvest and Storage

Botrytis cinerea infection on blueberries

After harvest, Saskatoon berries are quickly transported to a cooler and brought down to a temperature of 0 to 5°C to remove field heat. Then, the berries are sent through a sorting line to remove debris and damaged, unripe, or overripe berries. If intended for the fresh market, they are kept refrigerated between -0.6 to 0°C to extend the shelf life and to inhibit the growth of the fungus Botrytis cinerea. Most berries are frozen for shipment to a variety of customers, using bulk freezing in boxes, individual quick freezing (fluidized-bed freezer), or cryogenic freezing. Freshly picked berries have a shelf life of 10 to 14 days and can last up to a year if frozen. Individually quick frozen berries can last up to five years if kept at -18°C or less.

Markets

U-Pick Buckets of Saskatoon Berries

There are a variety of markets for farmers to choose from: U-pick operations, farmer’s markets, farm gate sales, wholesale, restaurants and hotels, and processors. Currently, domestic sales within the prairie provinces are the industry's main contributor. If a grower is able to, they may also look into exporting their fruit internationally.

Preservation

Freeze Dried Preserved Saskatoon Berries

Berries, including Saskatoon berries, are very perishable and are characterized by a very short shelf life. Fresh Saskatoon berries are available only for a few weeks in the year; therefore, their shelf life can be extended by various preservation techniques.

Saskatoon berries are treated with chemical washes to limit microbial activity in the fresh/frozen markets:

• Chlorinated Fruit Wash: The most common method of reducing microorganisms in fresh fruit. Fruit is washed in a chlorine solution for less than 5 minutes to reduce microbial load, then rinsed with potable water with a pH 6-7.
• Ozone Vapour and Ultraviolet Light: A study combined ozone vapor (4000 mg/L; 1 min) and ultraviolet light of 7.95 mW/cm2 intensity for 2 min, achieving a greater reduction of E. coli than the individual methods.
• Peracetic acid: A combination of peracetic acid and hydrogen peroxide. The application of peracetic acid at 450 ppm together with cold storage was more efficient in reducing L. monocytogenes compared to chlorine (100 ppm).

Fresh berries can be preserved for long-term storage by canning, freezing, fermenting and dehydrating. Berries can be canned whole, as fruit spread, as syrup, or as pie filling. Berries can be pre-treated with sugar or syrup before freezing, or processed without pre-treatment prior to freezing. For dehydrating, berries can be dried whole, as slices, or as fruit leather.

Various studies have explored long-term preservation techniques for Saskatoon berries that have showed promising results. These include microwave, microwave combination drying, osmotic dehydration, ozone treatment, and modified atmosphere packaging.

A study examined the use of modified atmosphere (MA) packaging bags, which have a high concentration of carbon dioxide and a low concentration of oxygen, to store Saskatoon berries at temperatures between 0°C and 5°C. The results showed that the berries did not experience significant deterioration in fruit quality after two weeks, highlighting the efficacy of MA bags at maintaining fruit quality and extending the shelf life of fresh Saskatoon Berries.

Uses

Saskatoon berries are versatile and can be transformed into various products, both culinary and non-culinary. Interest in different Amelanchier species is increasing year by year, mainly due to the high content of phenolic compounds in mature fruits. Phenolic compounds are extremely important in human nutrition because they have antioxidant, antimicrobial, antimutagenic, and anti-inflammatory activity and thus have a positive effect on human health.

Culinary Uses

Saskatoon berry pie

Saskatoon berries undergo various processing techniques to transform them from raw materials into consumable products. Processors require berries that have been cleaned, graded and frozen. The capacity to freeze berries, store-frozen berries and ship frozen berries throughout the year is essential in selling to this market.

• Jams and Jellies: The rich flavour of the berries makes them ideal for spreads.
• Syrups: Used as toppings for desserts, pancakes, and waffles.
• Baked Goods: Incorporated into pies, muffins, cakes, and scones.
• Powder: Ground dried berries used in smoothies, baking, and as a natural colorant.
• Beverages: Used in juices, wines, and teas.
• Pemmican: Traditional food combining dried berries with meat and fat, providing a nutrient-dense, long-lasting food source.

Non-culinary Uses

Juneberry (aka Saskatoon Berry), as an ornamental plant, is suitable for the arboretums, dendrological parks, and settlement gardening. Juneberry is used for fixing gullies and eroded slopes. While Phyto-melioration of recreational and devastated forest areas, it can even be used as an attractive factor for forming forest environment. The berries' antioxidant properties make them a popular ingredient in skincare products. High in anthocyanins, the berries are used in dietary supplements to boost antioxidant intake.

Juneberry wood is solid and resilient; with grey, reddish or reddish-brown colour with slightly visible beams and annual rings. In the past Juneberry wood was used for making ramrods and canes. It is perfectly suited for wickerwork, industrial and domestic and art objects, delicate holders for climbing plants can be made of it.

Exam Question

Which preservation method is least likely to retain the fresh taste and texture of Saskatoon berries?

A) Fluidized Bed Freezing

B) Freeze Drying

C) Tray (Air) Drying

D) Cryogenic Freezing

Correct Answer and Explanation

C) Tray (Air) Drying

Freezing retains the nutrients of the fresh berry, while drying greatly increases the sugar content. Drying removes the water, which then concentrates the sugar and increases calorie content.