Document Type : Research paper


Department of Horticultural Sciences, Sari Agricultural sciences and Natural Resources University, Sari, Iran.


Blackberry is a highly perishable fruit and its quality decreases very quickly during postharvest period. In this research, two types of container including: oriented poly styrene (OPS), a petroleum-based material, and oriented poly corn starch (OPCS), a bio-based material, was analyzed over 14 days to determine their effects on shelf life of thornless blackberry. Packages were placed in freezer (0˚C), refrigerator (4˚C) and room (25˚C) temperatures in a factorial format based on completely randomized design. Results showed a strong positive correlation between fruit weight and marketability (R2 = 0.726). It was confirm that fruit weight loss and shriveling can be an important reason for marketability reduction in blackberry. Blackberries were survived for 14 days at 0˚C, 8 days at 4˚C and only 3 days at room temperature. A downward trend was observed for pH, TA and TSS during the storage as well as for fruit taste and visual color. Fruits TSS was decreased regardless of the packaging materials and storage. Blackberries that were kept in OPS had significantly higher marketability and lower weight loss in comparison with OPCS that caused a reduction in fruit visual color and marketability. Results indicated that OPCS permeability caused higher fruit weight loss in comparison with other treatments. Blackberries in OPCS container had the highest amount of phenolic components following 14 days at 0˚C, which was significantly more than amount of phenolic components of fruits in OPS container. Compared to OPS, OPCS container did not make any improving in its characteristics to reduce fruit water loss that can be possible by using Nano clay particles.


Almenar E, Samsudin H, Auras R, Harte B, Rubino M. 2008. Postharvest shelf life extension of blueberries usinga biodegradable package. Food Chemical 110, 120-127.
Antunes L.E.C, Duarte Filho J, De Souza C.M. 2003. Postharvest conservation of blackberry fruits. PAB. 38, 413-419.
Auras R, Singh P, Singh J. 2005. Evaluation of oriented poly (lactide) polymers vs. existing PET and oriented PS for fresh food service containers. Packaging Technology and Science 18, 207-216.
Ayala-Zavala J.F, Wang S.Y, Wang C.Y, Gonzalez-Aguilar G.A. 2004. Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit. LWT37, 687-695.
Chang C.C, Yang M.H, Wen H.M, Chern J.G. 2002. Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis 10, 178-182.
Chinnusamy V, Zhu J, Zhu J.K. 2007. Cold stress regulation of gene expression in plants. Trends in Plant Science 12, 444-451.
Cook D, Fowler S, Fiehn O, Thomashow M.F. 2004. A prominent role for the CBF cold response pathway in configuring the low-temperature metabolome of Arabidopsis. Proceedings of the National Academy of Sciences of USA 101, 15243-8.
Ebrahimzadeh M.A, Nabavi S.F, Nabavi S.M, Eslami B. 2010. Antihemolytic and antioxidant activities of Allium paradoxum. Central European Journal of Biology 5, 338-345.
Giusti M.M, Wrolstad R.E. 2001. Characterisation and measurement of anthocyanins by UV-visible spectroscopy. CPFAC. F1.2.1-F1.2.13.
Hassanpour H. 2015. Effect of Aloe vera gel coating on antioxidant capacity antioxidant enzyme activities and decay in raspberry fruit. Journal of Food Science and Technology 60, 495-501.
Holcroft D.M, Kader A.A. 1999. Carbon dioxide-induced changes in color and anthocyanin synthesis of stored strawberry fruits. HortScience 34, 1244-1248.
Joo M, Lewandowski N, Auras R, Harte J, Almenar E. 2011. Comparative shelf life study of blackberry fruit in bio-based and petroleum-based containers under retail storage conditions. Food Chemical 126, 1734-1740.
Kalt W, Forney C.F, Martin A, Prior R.L. 1999. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. Journal of Agricultural and Food Chemistry 47, 4638-4644.
Linke M, Geyer M. 2013. Condensation dynamics in plastic film packaging of fruit and vegetables. Journal of Food Engineering 116, 144-154.
Lissarre M, Ohta M, Sato A, Miura K. 2010. Cold-responsive gene regulation during cold acclimation in plants. Plant Signaling & Behavior 5, 948-52.
Moralesa M.L, Callejóna R.M, Ubedaa C, Guerreiroc A, Gagoc C, Miguelc M.G, Antunes M.D. 2014. Effect of storage time at low temperature on the volatile compoundcomposition of Sevillana and Maravilla raspberries. Postharvest Biology and Technology 96, 128-134.
Nabavi S.M, Ebrahimzadeh M.A, Nabavi S.F, Hamidinia A, Bekhradnia A.R. 2008. Determination of antioxidant activity, phenol and flavonoids content of Parrotia persica Mey. PhOL 2, 560-567.
Nunes M.C.N, Ėmond J.P, Brecht J.K. 2003. Predicting shelf life and quality of raspberries under Different storage temperatures. Acta Horticulturae 628, 599-606.
Park H.J, Chinnan M.S. 1995. Gas and Water Vapor Barrier Properties of Edible Films from Protein and Cellulosic Materials. Journal of Food Engineering 25, 497-507.
Pegoretti A, Dorigato A, Penati A. 2007. Tensile mechanical response of polyethylene–clay nanocomposites. eXPRESS Polymer Letters 1, 123-131.
Peretto G, Nicoletto C, Sambo P. 2014. Changes in qualitative traits of blueberry and blackberry in relation to storage temperature and film type. Acta Horticulturae 1017, 433-440.
Perkins-Veazie P, Kalt W. 2002. Postharvest storage of blackberry fruit does not increase antioxidant levels. Acta Horticulturae 585, 521-524.
Perkins-Veazie P. 2017. Postharvest Storage and Transport of Blackberries. In: Blackberries and Their Hybrids, H. K. Hall & R.C. Funt. CABI.
Rezaee Kivi A, Sartipnia N, Babai Khalkhali M. 2014. Effect of storage temperatures on antioxidant capacity and bioactive compounds in raspberry fruit. International Journal of Plant, Animal and Environmental Sciences 4, 343-349.
Seglina D, Krasnova I, Heidemane G, Kampuse S, Dukalska L, Kampuss K. 2010. Packaging technology influence on the shelf life extension of fresh raspberries. Acta Horticulturae 877, 433-440.
Shamaila M, Skura B, Daubeny H, Anderson A. 1993. Sensory chemical and gas chromatographic evaluation of five raspberry cultivars. Food Research International 26, 443-449.
Weber C.J, Haugaard V, Festersen R, Bertelsen G. 2002. Production and applications of biobased packaging materials for the food industry. Food Additives & Contaminants 19, 172-177.
Wroslstad R.E. 1976. Color and pigment analysis in fruit products. Station Bull. Agricultural Experiment Station Oregon State University 621.
 Wu R, Frei B, Kennedy J.A, Zhao Y. 2010. Effects of refrigerated storage and processing technologies on the bioactive compounds and antioxidant capacities of ‘Marion’ and ‘Evergreen’ blackberries. Journal of Food Science and Technology 43, 1253-1264.