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Molecules 2014, 19(7), 10524-10533;

Mistaken Identity: Clarification of Rubus coreanus Miquel (Bokbunja)

United States Department of Agriculture (USDA), Agricultural Research Service (ARS), Horticultural Crops Research Unit (HCRU) Worksite, Parma, ID 83660, USA
BC Blueberry Council (in partnership with Agriculture and Agri-Food Canada-Pacific Agri-Food Research Centre), 6947 Hwy #7, P.O. Box 1000, Agassiz, BC V0M 1A0, Canada
United States Department of Agriculture, Agricultural Research Service, Horticultural Crops Research Unit (HCRU), Corvallis, OR 97330, USA
Author to whom correspondence should be addressed.
Received: 5 May 2014 / Revised: 3 July 2014 / Accepted: 15 July 2014 / Published: 18 July 2014
(This article belongs to the Special Issue Anthocyanins)
Full-Text   |   PDF [625 KB, uploaded 18 July 2014]   |  


In the U.S., there has been a recent surge in Korean black raspberry products available and in the number of reports about this species appearing in the scientific literature. Despite this, the majority of products sold and the work carried out has been on Rubus occidentalis L., not R. coreanus Miquel. The importance of accurate recognition of all starting material is multiplied for research downstream, including genetics/genomics, plant breeding, phenolic identification, food processing improvements and pharmacokinetic investigations. An overview of distinguishing characteristics separating R. coreanus from R. occidentalis will be presented. Research conducted on correctly identified fruit will also be summarized to aid future studies that might showcase the unique qualities that bokbunja can offer. View Full-Text
Keywords: species adulteration; cha tian pao; bramble; caneberry; blackcap species adulteration; cha tian pao; bramble; caneberry; blackcap

Figure 1

This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Lee, J.; Dossett, M.; Finn, C.E. Mistaken Identity: Clarification of Rubus coreanus Miquel (Bokbunja). Molecules 2014, 19, 10524-10533.

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