Fruits of red raspberry ( Rubus idaeus L.) cultivars were harvested at the red-ripe stage and stored at 0C for up to 36 days. Firmness and titratable acidity generally decreased during storage, while anthocyanin and pH generally increased. Cultivars differed in rates and direction of change in firmness and pH during storage, and means differed at successive storage periods. Cultivars generally maintained their at-harvest ranking through storage in all characters. Cultivars differed in respiration rate. Respiration rate was positively correlated with ethylene evolution, rot, weight loss, and change in soluble solids concentration after 36 days in storage, and negatively correlated with change in firmness after all storage periods.
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Robbins et al. (1989) studied this question.
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