Published June 1992. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
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...