New publication "Blackberry Harvesting and Postharvest Handling"

Angelos Deltsidis and Zilfina Rubio,?Department of Horticulture, and?Natalia Espinoza,?Department of Crop and Soil Sciences, all from the University of Georgia, are the authors of the publication "Blackberry Harvesting and Postharvest Handling", 5 pp, summarizing poshtarvest of this berry. Blackberries are harvested in Georgia from mid-May to August. Most varieties grown in Georgia were developed by the University of Arkansas breeding program. The blackberry varieties cultivated in Georgia are primarily intended for freshmarket sales and are harvested by hand, while machine harvesting can be used for fruit that will be frozen. Blackberries are a highly perishable fruit; since they lack both cuticles (protective?outer coverings) and carbohydrate resources, they have high respiration and?transpiration rates. Because of the fruits? delicate skin, they cannot be cleaned?or cooled using water. The shelf life of blackberries is limited by high rates of?respiration, water loss, softening of the fruit, decay, and mechanical damage. To?slow down deterioration in quality, it is imperative to reduce the temperature of the?fruit as soon as possible after harvest.Contents?Harvest Guidelines Cooling and Cold-Storage Guidelines (Summary - Ideal storage conditions: Temperature 32 ?1 ?F, 32?F= 0?C,?Relative Humidity 90%?95 %,?Blackberries show no?response to ethylene)Packaging (Summary - Modified atmosphere packaging?for shipments with 15%?20%?carbon dioxide and 5%?10%?oxygen reduces the growth of?decay-causing organisms)Postharvest Issues? ? ?Fresh Weight Loss ? ? ?Leakiness ? ? ?Red Drupelet Reversion (Reddening). ACCESS TO "Blackberry Harvesting and Postharvest Handling"