Skip to main content
ARS Home » Research » Publications at this Location » Publication #101181
Title: CULTIVAR AND STORAGE TEMPERATURE EFFECTS ON THE SHELFLIFE OF BLACKBERRY FRUIT

Author
item Perkins Veazie, Penelope
item Collins, Julie
item CLARK, J.R. - UNIVERSITY OF ARKANSAS

Submitted to: Fruit Varieties Journal
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/12/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary: Blackberry fruit are high in antioxidants and fiber. Several new varieties of blackberries have greatly improved the fresh market storage life (7 days compared to 3). In this study, blackberries from erect-type varieties were used to determine the shelf life when berries were held at ideal or non- ideal storage temperatures. All varieties held best at low temperature storage (2 C or 34 F). 'Arapaho' and 'Navaho' were more tolerant of high temperature storage (5 C or 41 F) than 'Choctaw' or 'Shawnee' fruit. Loss is quality was primarily due to an increase in the number of leaky and soft berries. The acidity of all blackberries decreased during storage while total sugars changed little, regardless of storage temperature.

Technical Abstract: 'Arapaho','Choctaw','Navaho' and 'Shawnee' blackberries (Rubus sp.) were stored at constant temperatures of 2 , 5 , or 10 C to determine shelflife. Ratings were determined for decay, leakage, reddening, firmness, and marketability and changes in soluble solids, titratable acidity, pH, anthocyanin content and sugars were evaluated after storage. Blackberries held at 5 or 10 C had higher rates of weight loss and decay, and fruit pH was higher, than for fruit held at 2 C. At all storage temperatures, 'Arapaho' and 'Navaho' were firmer, more marketable, and had less reddening or leakage after storage compared to 'Choctaw' and 'Shawnee'. 'Navaho' fruit were higher in percent soluble solids content and had a higher soluble solids/titratable acidity than the other cultivars. 'Navaho' of the four cultivars, had the fewest red berries after freezing. All fruit held in storage at 10 C prior to freezing had fewer red berries than fruit held at 2 C. Total sugars were not different among cultivars and declined slightly during 21 d storage at 2 C (550.6 and 426.2 mg/g dw, respectively). Initially, glucose, fructose, and sucrose were present in all cultivars (46.6, 48.3, 5.1%, respectively). After 21 d storage at 2 C, glucose levels increased slightly (54.5%), fructose levels decreased (45.5%), and sucrose declined (0%). The excellent shelflife of 'Navaho' and 'Arapaho' blackberries indicates that fruit of these cultivars should be suitable for long distance shipment.