ISHS Acta Horticulturae 112: Symposium on Breeding and Machine Harvesting of Rubus
EVALUATION OF STORAGE AND PROCESSING QUALITY OF MECHANICALLY AND HAND- HARVESTED RUBUS SPP. FRUIT |
| Authors: | George W. Varseveld, Daryl G. Richardson |
| Abstract:
Mechanically (MH) and hand-harvested (HH) red raspberries and black-berries were stored in air at temps ranging from 0°C to 25°C, and in controlled atmospheres (CA) of 5% CO2-2% O2 or 10% CO2-2% O2 at 0°C or 5°C for up to 14 days. Weight loss after 4 days storage of red raspberries at 5°, 15°, and 25°C was 0.5, 3.1 and 4.9% respectively; mold incidence at the same temps were 1, 68, and 100%. Blackberries held 4 days at 0°, 10°, and 20° had 0.5, 1.8 and 3.8% weight loss and 5, 22, and 79% mold incidence respectively. Storage temps of 0°C to 5°C held mold incidence below 10% for at least 1 week, whereas at temps 10° to 25°C, onset of mold occurred after 48 hours. Blackberries held up a little longer than red raspberries before mold developed. Generally, maximum firmness of fruit occurred at about 20 hours under all storage conditions for raspberries and blackberries. Mechanically- harvested fruits were no worse and in a few insurances slightly better than hand harvested fruit under equivalent storage conditions for both types of caneberries. CA storages at 5% or 10%, CO2 and 2% O2 were compared with air storage at 5°C for raspberries and 0°C for blackberries. Generally, titratable acidity and % soluble solids held better for the CA stored fruit (up to 14 days) and this was reflected in slightly higher sensory panel quality ratings, especially in appearance and color. In the case of blackberries, MH fruit were judged slightly better in overall quality than HH fruit by sensory panels. | |
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