Storage quality of fresh blueberry and blackberry varieties and evaluation of modified atmosphere packaging

Graduation date: 1991Presentation date: 1990-12-14Blackberry varieties were evaluated with modified atmosphere packaging, using films Cryovac D-940 and D-955 in 0° and 5°C storage. Moisture loss was kept extremely\ud low (less than 3%) in packaged fruits, but mold infection was excessively high because of high humidity accumulated inside the container. Blackberries selectively harvested\ud into 3 different maturity stages, and stored in modified atmosphere packaging, developed significantly different rot with low levels in early ripe (<5%) and mature ripe (<15%),\ud but high in overmature stages (>30%). Soluble solids concentration did not change over storage but anthocyanin concentration increased after storage for all maturity\ud stages. Citric and malic acid, present in high concentrations, were found to decrease during storage. Sensory evaluation of blackberry varieties revealed fruity flavor intensity as the main factor affecting overall quality and acceptance by consumer panels. 'Marion' blackberry was the most promising variety among those tested. Seven different blueberry varieties were evaluated for suitability in long term storage. Fruits kept at 0°C for 15 days developed 50% less rot than fruits stored at 5°C. Fruits stored in commercial 1/2 pint hallocks developed\ud almost 50% less mold than those in 1 pint hallock. Differences in soluble solids contents, anthocyanin and organic acids concentrations were found among cultivars, as\ud well as susceptibility to rot. Sensory evaluation of blueberry varieties showed juiciness and fruity flavor intensity as the highest factors correlated with overall\ud quality of the fruit. From this study, 'Patriot', 'Bluecrop' and 'Jersey' appeared to be most suitable for fresh market