Estudio de la calidad y comportamiento postcosecha de dos variedades de mora (Rubus glaucus Benth) cosechadas en los estados de madurez 3 y 5

Abstract

Physicochemical (percentage weight loss, pH, total soluble solids, titratable acidity, firmness and color), nutritional (organic acids, anthocyanins, total polyphenol content), sensorial and microbiological quality of the blackberry fruits was evaluated at the beginning of the experiment and every three days during the storage period. Maturity stage 5 was the optimum for harvesting the fruit of the two blackberry varieties, considering that in this stage, the blackberries reached their maximum size, their characteristic shape, and the maximum accumulation of soluble solids. Besides, they also presented the best sensory characteristics. The observed results also show that the shelf-life of the blackberries of the two varieties was of 3 days at room temperature and that the main limiting factor was the fungal growth on the fruit. On the other hand, the cold storage reduced weight loss and delayed softening and microbial growth, extending the shelf-life up to 8 days. The main limiting factor to the shelf-life of these blackberries was the loss of firmness with a consequent softening of the fruits.