CHANGES IN BLACKBERRY FRUIT QUALITY DURING STORAGE

Abstract

Blackberry fruit are considered highly perishable, having an average shelflife of 2 to 3 days. Fruit of erect blackberry cultivars were stored at 2C for 7 days to determine shelflife and quality changes. Weight loss was 1.8 and 3.4% after 3 and 7 days storage, regardless of cultivar or color stage. Soluble solids concentration (SSC), titratable acidity (TA), anthocyanin content, and skin firmness did not change during storage, but differed between ripeness stages and cultivars. Mottled (50% black) fruit were low in SSC and high in TA compared to shiny or dull black fruit. All dull black fruit were rated softer and lower in overall appearance after storage compared to shiny black fruit. `Choctaw' fruit were less firm and rated softer and of marginal appearance after 7 days storage while `Navaho' fruit remained firm and highly acceptable. Ethylene production ranged from 0.4 (`Navaho') to 2.8 nl/g-h (`Choctaw'). Results indicate that erect blackberry fruit harvested at the shiny black stage are of acceptable quality and have excellent shelflife potential.