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Filtering by: Subject Blackberries -- Quality Degree Level Master's

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Creator:

Liu, Mingyang

Abstract:

Blackberry (Rubus sp.) fruit are a good source of phenolic compounds and anthocyanins, and are consumed in fresh and processed forms. Though organic products become more popular, limited information is available about how different organic production methods affect the post-harvest quality of blackberry fruit. The objective of this project was...

Resource Type:

Masters Thesis

Full Text:

Quality of Blackberry Fruit for Fresh and Processed Markets