Abstract
Abstract Ripe fruit of 40 thornless blackberry cultivars and selections, and juice samples obtained therefrom, were compared to determine differences in color and composition after freezing, thawing, and heating. Color changes (reddening) during frozen storage were associated with within-sample variability in ripeness. Red subsamples of frozen blackberries were lower than black subsamples in soluble solids and total anthocyanin contents and higher in titratable acidity and anthocyanin recovery in the pressed juice. When juice samples were standardized to compensate for differences in pH and anthocyanin concentration, ripeness and cultivar effects on juice tristimulus parameters were small. Rapid thawing of frozen fruit resulted in less anthocyanin loss than did slow thawing. Heating darkened blackberry juice samples and increased values of A440/A513.
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