Volume 53 Number 4 Article 33
Year 1999 Month 10
Title: Cultivar and Storage Temperature Effects on the Shelf Life of Blackberry Fruit
Authors: P. Perkins-Veazie, J.K. Collins and J.R. Clark
Abstract:
'Arapaho,' 'Choctaw,' 'Navaho' and 'Shawnee' blackberries (Rubus sp.) were stored at constant temperatures of 2, 5, or 10°C for 21, 14, or 7 days respectively, to determine shelflife. 'Navaho' consistently had fewer leaky berries than 'Choctaw' or 'Shawnee' for all storage intervals and temperatures.
'Arapaho' and 'Navaho' had a high percentage of firm berries (77 to 86%) after storage at 5 or 10°C. All
fruit held in storage at 10°C prior to freezing had fewer red berries than fruit held at 2°C. At all storage
temperatures, 'Arapaho' and 'Navaho' berries were more marketable, and had a higher soluble
solids/titratable acidity compared to 'Choctaw' and 'Shawnee.' Of the four cultivars, 'Navaho' had the
fewest red berries after freezing.
In all cultivars, titratable acidity declined, pH increased, and soluble
solids remained the same for berries held 7, 14, or 21 days at 10, 5, and 2°C, respectively.
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 (to 54.5%), fructose levels decreased (to 45.5%), and sucrose declined (to 0%). The excellent shelflife of 'Navaho' and 'Arapaho' blackberries indicates that fruit of these cultivars should be suitable for long distance shipment.
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