S23 - Session P3 - Investigating the Effects of Novel Postharvest Treatments on the Shelf-life of Blackberries

Authors: Angelos Deltsidis *, Zilfina Rubio Ames, Camille Esmel McAvoy

Blackberries ( Rubus fruticosus ) are a highly perishable crop due to their susceptibility to water loss, softening, mechanical injuries, and postharvest diseases. The shelf-life of fresh blackberries is around 7 days when cooled immediately after harvest and stored at ideal conditions (1°C at 90-95% relative humidity). This study investigated the effects of controlled atmosphere (CA) storage and ozone (O 3 ) applications on the shelf-life extension of blackberries grown in the State of Georgia. Blackberries were harvested and stored for up to 14 days at 1°C at 90-95% relative humidity under the following treatments: Control (Cold storage, no CA/ozone application), Cold storage plus 5 ppm O 3 , Cold storage plus CA storage (10% O 2 /10% CO 2 ) as well as the combination of Cold storage, CA (10% O 2 /10% CO 2 ) plus 5 ppm O 3 . Berries were evaluated for visual appearance, firmness, soluble solids concentration, titratable acidity, color change, fungal decay, anthocyanins, and peroxidase (POD) activity. CA and O 3 application can have a positive effect on the post-storage quality of fresh-market blackberries when their application is closely monitored. It was found that high levels of CO 2 or O 3 as well as low levels of O 2 can have adverse effects on fruit quality. These technologies could be used under circumstances as add-ons to the traditional cold storage. An extension of the marketable shelf-life of blueberries can provide a high potential benefit to the blackberry industries around the world, allowing for lower postharvest losses and opening up new sales opportunities at more distant markets.