Articles
CHANGES IN BLACKBERRY FRUIT QUALITY DURING STORAGE
Article number
352_11
Pages
87 – 90
Language
Abstract
Fruit at three stages of ripeness harvested from four erect blackberry (Rubus spp.) cultivars ‘Navaho’, ‘Choctaw’, ‘Cheyenne’, and ‘Shawnee’ were placed in storage for seven days at 2°C, 95% RH to evaluate fresh market shelf life.
Weight loss was 1.8 and 3.4% after 3 and 7 days storage, respectively, for all cultivars and stages of ripeness.
During storage, soluble solids concentration (SSC), titratable acidity (TA), and skin resistance did not change.
Mottled (50% black) fruit were higher in skin resistance and TA and lower in SSC than fruit at later stages of ripeness.
Ethylene production rates were higher from cultivars with softer fruit.
All cultivars except ‘Choctaw’ were acceptable after days storage.
Results indicate that mottled fruit of erect cultivars should not be harvested, while shiny black fruit are best for shipping to distant markets.
Weight loss was 1.8 and 3.4% after 3 and 7 days storage, respectively, for all cultivars and stages of ripeness.
During storage, soluble solids concentration (SSC), titratable acidity (TA), and skin resistance did not change.
Mottled (50% black) fruit were higher in skin resistance and TA and lower in SSC than fruit at later stages of ripeness.
Ethylene production rates were higher from cultivars with softer fruit.
All cultivars except ‘Choctaw’ were acceptable after days storage.
Results indicate that mottled fruit of erect cultivars should not be harvested, while shiny black fruit are best for shipping to distant markets.
Publication
Authors
P. Perkins-Veazie, J.K. Collins, J.R. Clark
Keywords
Rubus spp., postharvest
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