Blackberries have several susceptibilities that contribute to the fruit’s high perishability resulting in a short shelf-life. The industry-standard technique for maintaining the postharvest quality is to store berries in a room with low temperature and high relative humidity to slow senescence. Despite the use of cold storage, the shelf-life of fresh-market blackberries can be short, limiting their marketing potential. The application of innovative technologies such as controlled atmospheres (CA), or the addition of gaseous ozone (O3) to the cold storage rooms could aid in maintaining the postharvest quality. During the 2023 blackberry season, three harvests were conducted paired with a sensory survey one day after. Four blackberry cultivars (Caddo, Ouachita, Ponca, Osage) were hand-picked, field-packed, and hand-sorted before being placed into cold storage. The storage conditions included a control of cold storage (1 °C, 95% RH), cold storage with additional controlled atmosphere (10% CO2 10% O2), and cold storage with gaseous ozone (0.5 ppm). The blackberries were kept under the above storage conditions for up to 21 days, with quality assessments occurring every seventh day. Quality assessments included sensory attributes of visual quality, weight loss, color, firmness, respiration rates, red drupelet reversion (RDR) presence, anthocyanin content, titratable acidity, and total soluble solids. Significant differences between treatments were recorded in fruit firmness of Caddo and Ouachita berries after seven days of storage. The CA and ozone treatments resulted in higher firmness of Caddo berries compared to the control. The CA and ozone treatments resulting in lower firmness of Ouachita berries compared to the control. RDR was separated by presence of RDR with the parameters none, low, and high. In each harvest, Ouachita had the highest presence of RDR after harvest compared to the other cultivars. Caddo exhibited low to no RDR in each harvest initially and after storage. Caddo was favored by panelists in the sensory survey related to the overall flavor and overall appearance. The experiment will be repeated during the 2024 blackberry season to evaluate the above cultivars’ aroma volatile compound levels using a GC/MS system.
