Abstract
Abstract Under commercial conditions at harvest, mechanically harvested blackberries (Rubus sp.) had raw and processed quality comparable to hand-picked fruits regardless of berry temperature. However, during storage, berries machine-harvested at high temperature (36°C) deteriorated more rapidly than hand-picked berries at the same temperature. Storage of machine-harvested fruit in 20% and 40% CO2 at 20° for up to 48 hours maintained raw and processed quality. When mold counts were not excessive, the use of flavoring ingredients in the processed product resulted in acceptable products despite unacceptable raw product quality from some treatments. Use of high CO2 storage atmospheres with fruit held at 20° partially offset the need for refrigeration to reduce postharvest quality loss.
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