Physico-chemical characterization parameters in fruit blackberry (Rubus alpinus Macfad)

Abstract

Blackberry (Rubus alpinus Macfad), is an agricultural profitable crop for small producers, but it does not have enough technological postharvest which allows them to be more competitive at the national and international market. Therefore, this research sought to characterize the physicochemical parameters of blackberry fruits (Rubus alpinus Macfad). A randomized block design with factorial arrangement 4x2 were carried out, where the first factor fitted to the farms (Betania, El Alisal, Los Alisos and La Esperanza) and these condone to the conditions of (five and six) maturity. Variables were measured for pH, total soluble solids, titratable acidity, maturity index, firmness, and diameter and finally, the fruit length titratable. In conclusion, conditions of maturity, soil and climate conditions in the zone and agronomic management, influence directly the physicochemical characteristics of the fruit.

Keywords

• Poscosecha
• grados de madurez calidad organoléptica