The objective of this work was to evaluate the behavior of blackberry fruits kept in different environments conditions and storage periods. A completely randomized block design was used with three repetitions and 18 fruits per plot in a 2x2x5 factorial scheme (cultivars: Brazos and Comanche; environmental conditions: 2ºC and 20±2ºC; storage periods 0, 3, 6, 9 and 12 days). The characteristics evaluated were mass loss, total vitamin C, total soluble solids, pH, and total titratable acidity (citric acid percentage). The increase in length of storage resulted in a significant mass loss, mainly when the fruits were maintained at 20ºC. There was an increase in pH and a reduction in total titratable acid and total soluble solids. The Comanche cultivar showed higher content in total vitamin C and total soluble solids than `Brazos'. Both cultivars are better conserved at 2ºC and can be storaged up to nine days after harvest, when the deterioration process starts.
Rubus; storage; refrigeration; longevity
