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Fruit of organically grown fresh market blackberry cultivars ‘Natchez’, ‘Ouachita’, and ‘Navaho’ harvested at shiny black and dull black ripeness stages were stored at 1°C for 15 d or at 1°C for 13 d plus 20°C for 2 d. Berries were subjectively rated and anthocyanins and phenolic compounds were analyzed by high performance liquid chromatography (HPLC) to determine storage effects on berry postharvest...
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