Influence of Postharvest Holding on Raw and Processed Quality of Machine-harvested Blackberries1

J. R. Morris; S. E. Spayd; J. G. Brooks; D. L. Cawthon

doi:10.21273/JASHS.106.6.769

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Journal of the American Society for Horticultural Science

Influence of Postharvest Holding on Raw and Processed Quality of Machine-harvested Blackberries^¹

Authors:

J. R. Morris

J. R. MorrisDepartment of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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S. E. Spayd

S. E. SpaydDepartment of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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J. G. Brooks

J. G. BrooksDepartment of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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D. L. Cawthon

D. L. CawthonDepartment of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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Article Category:: Research Article

Online Publication Date:: Nov 1981

Page(s):: 769–775

Volume/Issue:: Volume 106: Issue 6

Copyright:: © American Society for Horticultural Science 1981

DOI:: https://doi.org/10.21273/JASHS.106.6.769

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Received:: 21 Feb 1981
Published-print:: 01 Nov 1981

Received:: 21 Feb 1981
Published-print:: 01 Nov 1981

J. R. Morris

J. R. MorrisDepartment of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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S. E. Spayd

S. E. SpaydDepartment of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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J. G. Brooks

J. G. BrooksDepartment of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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D. L. Cawthon

D. L. CawthonDepartment of Horticultural Food Science, University of Arkansas, Fayetteville, AR 72701

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Contributor Notes

^¹Received for publication February 21, 1981. Published with the approval of the Director of the Arkansas Agricultural Experiment Station.

The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact.

^²Professor, Graduate Assistant, Graduate Student, and Research Assistant, respectively. The authors wish to thank Phillip Steele and Carroll Elder of Good Ole Days Foods for the use of processing facilities and materials for cobbler preparation.

^³Currently: Assistant Food Scientist, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.

Received:: 21 Feb 1981
Published-print:: 01 Nov 1981

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