Factors Affecting Drip Loss from Thawing Thornless Blackberries

Abstract

Fruits from thornless blackberry (Rubus sp.) cultivars were compared to determine causes of variation in drip losses during thawing after frozen storage. Drip was similar in composition to juice obtained by pressing. Drip losses for different cultivars ranged between 1% and 30% in 1984; increased losses in 1983 were attributed to poor fruit condition (e.g., deterioration during postharvest holding). Drip losses were greater in riper samples but did not depend on fruit size. Drip losses were correlated with low insoluble pectin. Microscopic examination revealed an inverse relationship between the tendency to drip and the epidermal cell layer thickness.