Rubus occidentalis or black raspberry is native to North America, Fruit flavor is stronger and the fruit is generally smaller than that of red raspberry. Black raspberries are not as winter-hardy as red ones, but tend to tolerate more summer heat. They also are more prone to viral and fungal disease and have stiffer thorns. The berries are seedy but have a very intense flavor. They are good eaten fresh or in preserves.
Primocanes are produced from buds at the base of floricanes at the crown or from buds on roots in red raspberry. Black raspberries only produce new primocanes from buds on the crown.
They exhibit high antioxidant activities due in part, to their high levels of anthocyanins, ellagitannins and other phenols.
Black raspberries have four major anthocyanins: cyanidin 3-glucoside, cyaniding 3-rutinoside, cyanidin 3-sambubioside and cyanidin 3-xylosylrutinoside.
The black raspberries have a much greater total anthocyanin concentration compared to red raspberry. Black raspberries have been investigated extensively for their ability to prevent cancer in rodents and potentially in humans.
Fruit of black raspberry
