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Title: SHORT INTERVAL USE OF MODIFIED ATMOSPHERE TREATMENTS TO MAINTAIN BLACKBERRYQUALITY

Author
item Collins, Julie
item Perkins Veazie, Penelope
item CLARK, J. - UNIVERSITY OF ARKANSAS

Submitted to: Annual Meeting of the Institute of Food Technologists
Publication Type: Abstract Only
Publication Acceptance Date: 12/15/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: 'Navaho' and 'Arapaho' blackberries (Rubus sp.) have a shelflife of 7 to 14 days when cooled immediately after harvest and held at 2C and 95% RH. Modified storage atmospheres (MA) using moderate amounts of carbon dioxide (CO2) without limiting oxygen (O2) have been used extensively by the produce industry to increase the shelf life of produce. However, short intervals of MA have not been evaluated for use with fresh blackberries. This study was conducted to determine the length of time needed for MA to be effective in increasing the shelflife of 'Arapaho' and 'Navaho' black- berries. All fruit utilized in this study were stored continuously for 14 days at 2C. Treatments during this period included a modified atmosphere (15% CO2, 10% O2) which the fruit were subjected to for 3, 7 or 14 days, and a control (0.03% CO2, 21% O2). Berries were rated after 14 days for decay, leaky and soft berries and were analyzed for changes in citric acid, ,soluble solids and anthocyanin content. 'Navaho' fruit were subjectively evaluated by a consumer panel after storage. At least 7 days of MA was required to reduce decay. After 14 days, control fruit had 32% decay while treated fruit had 3% decay. All MA treatments effectively reduced the amount of leaky fruit but did not affect fruit softening. Fruit from MA treatments were higher in citric acid and lower in anthocyanin content than those of controls. Soluble solids content decreased slightly during storage but was not different among treatments. No off-flavors were determined in 'Navaho' fruit evaluated by a consumer panel after 7 days of storage. A modified atmosphere of 15% CO2, 10% O2 was effective in reducing berry decay and leakiness and affected compositional changes of blackberries when applied to the fruit for 7 or more days.