Blackberries planted and commercially cultivated worldwide. Blackberry fruits are eaten fresh or processed. The common primary products from processing are individually quick frozen, canned, pureed, juice and freeze dried fruit.
Blackberries are red to hard brown-red; are hard when they are immature; and turn black, shiny and soft when they ripen. Blackberry contains several phytochemicals, including anthocyanins, which are responsible for their dark color.
The ripe fruit is soft and juicy and has a very dark-purplish color with a smooth, fragile skin. Blackberries contain about 14% solids, which are approximately equally divided between soluble and insoluble forms. The size of the pyrene and the relative development of the surrounding soft tissues influence the proportion of soluble to insoluble solids.
Blackberry fruits have the best quality and also the best taste when they are fully mature. Based on color alone, it is difficult to determine the optimal picking time.
Because eating quality does not improve after harvest, blackberries should be harvested at the shiny black stage, when fruit attains a glossy fully black color, appears and feels turgid and is easily detached from the plant. Blackberry fruits are very delicate, so they should be picked in the cold part of the day and then immediately stored in a refrigerator.
Fruit from trailing blackberries tend to give an excellent, aromatic flavor, with less noticeable seeds than many eastern North American and European species. Flavor is determined by the content of sugars, acids, and volatiles, all of which vary with cultivar and growing conditions.
Blackberries are packed with vitamin C. Just one cup of raw blackberries has 30.2 milligrams of vitamin C. They're also high in fiber.
Blackberry phenolic compounds have protective effects on age-related neurodegenerative diseases and bone loss in vivo and can inhibit low-density lipoprotein and liposomal oxidation in vitro.
Characteristics of blackberry
