Effect of storage temperature on blackberry postharvest conservation

Abstract

Blackberries have a relatively short shelf life, due to their fragile structure, high metabolism and incidence of diseases, thus requiring a careful storage. This study aimed at evaluating the effect of different temperatures on blackberry (Brazos cultivar) conservation, characterizing its physical and chemical attributes and quantifying the pathogens responsible for rottenness. A completely randomized experimental design, in a factorial scheme (temperatures x orchards), with three replications of 10 fruits per treatment, was used. The temperatures of 2 ºC and 5 ºC were effective in delaying the color change and degradation of organic acids. There was a significant increase in rottenness incidence with increasing storage temperature. Incidences lower than 7 % were observed at the end of storage at 2 ºC and 5 ºC, however, they exceeded 20 % at temperatures from 15 ºC. The main pathogens detected were Cladosporium spp. and Colletotrichum spp. Refrigeration at 2 ºC and 5 ºC is an efficient alternative to maintain the quality of blackberries up to nine days, for delaying fruit ripening and rottenness development.