Changes in Physicochemical Properties of Wild and Cultivated Blackberry during Postharvest Cold Storage

نویسندگان
Azzouzi, N. ID 1
Aghmir, N. ID 2
Zantar, S. ID 3
Britel, M.R. ID 4
Maurady, A. ID 5

1 Laboratory of Technology and Innovation (LTI), University Abdelmalek Essaadi, Tangier, Morocco

2 Faculty of Sciences and techniques of Tangier, University Abdelmalek Essaadi, Tangier, Morocco

3 Laboratory of Food Technology, National Institute of Agronomic Research (INRA), Tangier, Morocco

4 Laboratory of Technology and Innovation (LTI), University Abdelmalek Essaadi, Tangier, Morocco

5 Laboratory of Technology and Innovation (LTI), University Abdelmalek Essaadi, Tangier, Morocco

doi
10.18502/jfqhc.8.2.6471
چکیده

Background: Blackberry is a seasonal harvested fruit that is also very fragile and perishes quickly. A comparative study was conducted to find out influence of cold storage on physicochemical parameters of wild and cultivated blackberry over a period of 12 days. Methods: The plant materials were composed of the blackberry fruit, including a compound ...

کلیدواژه‌ها
Rubus, Food Analysis, Food Quality, Cold Temperature, Food Preservation