The blackberry and raspberry are classified as aggregate fruit, this means that each drupeola is actually a fruit and thus the set of drupeolae form the blackberry or raspberry fruit. In the case of raspberry, the floral receptacle remains on the plants, and the integrity of the fruit is maintained by the presence of small hairs that keep the fruit well assembled after its removal/harvesting. In blackberries, the receptacle is harvested with the fruit, maintaining its integrity.
Among the different small fruits, raspberries and blackberries are the most delicate ones; they are naturally soft, and sensitive to heat and temperature changes. They have a high respiration rate and a very thin skin, so harvesting and post-harvest storage operations should be carried out gently, precisely and in accordance with the needs of the varieties.
Staff carrying out the harvesting operation should wash their hands before starting to pick the fruit and take good care of their hygiene throughout the process.
When should I harvest raspberry on the farm
Fruit should be picked at the ideal ripening point so as to ensure the flavor and quality of the fruit.
Some varieties do not come off the receptacle easily when the fruit is not fully ripe, some of the fruit may remain attached to the receptacle, causing the fruit to break. In this case, harvesting should be done when the fruit is fully ripe so as not to damage it.
Raspberries are considered non-climacteric fruits, which implies that they must be picked at or near full maturity since once detached from the plant the fruit will not continue to ripen. In some cases, they may change color during storage, but if they are picked too early, the texture, juiciness, and sweetness will not fully develop during storage, not imparting the proper qualities to the fruit that will later be consumed. For flavor to be at an acceptable level, we recommend a minimum of 7 percent degrees Brix and/or a maximum acidity of 0.8 percent.
So, ultimately, picking fruit too early generally results in a raspberry that is too acidic and dry, i.e., not juicy to the right degree. Conversely, picking a fruit that is too ripe can decrease refrigerated storage time and increase the likelihood of mold development, juice loss, and other characteristics that are not appropriate for good quality.
When the final destination of the fruit is more distant markets and the fruit must "travel" for a long time, it can be picked at an earlier stage of ripeness, however, still close to the ideal ripening point to ensure organoleptic characteristics. On the other hand, when the final destination is instead the local market, this can be harvested when fully ripe, without ever over-ripening.
To avoid excessive handling and extensive, visible damage to the fruit, berries for the fresh market must be hand-picked, sorted, graded and packed in the field, directly into the final container/basket. During harvest, the fruit should be protected from direct sunlight. Once the harvest is finished, it is good to put the fruit in a pre-cooling room/room.
Fruit ripeness at harvest and fruit handling are two critical factors in preserving post-harvest quality. Fruit that is not adequately ripe may have a longer shelf life, but is unlikely to develop appropriate organoleptic characteristics, while the shelf life of overripe fruit is generally very short because it increases susceptibility to decay.