Red Drupelet Reversion (RDR) in blackberry is a physiological disorder where numerous fruit drupelets regress to red from black color during post-harvest handling. The specific mechanism causing RDR is still unknown; however, numerous studies have suggested that anthocyanin contents could be involved in this phenomenon. Recently, it has been reported that RDR in cultivars ‘Ouachita’, ‘Triple Crown’ and ‘Apache’ could be associated with a reduction (56–63 %) in anthocyanin contents after 24 h of storage. Interestingly, other studies have observed that RDR could be linked to fruit mechanical damage during transportation; specifically, due to fruit vibration (10 Hz and acceleration of 0.5 g). Based on this notion, the main goal of the present study was to establish a fruit vibration model to evaluate the relationship between mechanical damage, anthocyanin content and RDR appearance. Blackberry clamshells cv. ‘APF-122′ (170 g) were subjected to vibration (10 Hz and acceleration of 0.5 g) during 1, 3, and 5 min to induce RDR. Color and anthocyanin content were evaluated at 0, 24, 48, 72, 96 and 120 h of storage at 1 °C. RDR was observed immediately after fruit was subjected to 5 min vibration; however, no changes were observed in anthocyanin concentration. Multiphoton microscopy revealed that reverted fruit possessed anthocyanins dispersed within the cells; in contrast, no reverted fruit held anthocyanins in spherical agglomerates. Also, it was observed that anthocyanin fluorescence emission was reduced in reverted drupelet, suggesting changes in intermolecular interactions between anthocyanins. Interestingly, a reduction in anthocyanin concentration in reverted fruit was observed only after 72 h of storage; indicating that anthocyanin content may not be involved in the RDR process. Taken together, these results suggest that blackberry color reversion could be associated with changes in anthocyanin intermolecular interactions. Further studies are in progress to corroborate this hypothesis.

黑莓中的红色小核果回复 (RDR) 是一种生理障碍，在收获后处理过程中，许多果实小核果从黑色变回红色。引起RDR的具体机制尚不清楚；然而，大量研究表明，花青素含量可能与这种现象有关。最近，据报道，栽培品种 'Ouachita'、'Triple Crown' 和 'Apache' 的 RDR 可能与储存 24 小时后花青素含量减少（56-63%）有关。有趣的是，其他研究观察到 RDR 可能与运输过程中的水果机械损伤有关。具体来说，由于水果振动（10 Hz 和 0.5 g 的加速度）。基于此概念，本研究的主要目标是建立水果振动模型来评估机械损伤、花青素含量和 RDR 外观。黑莓翻盖简历. 'APF-122' (170 g) 在 1、3 和 5 分钟内经受振动（10 Hz 和 0.5 g 的加速度）以诱导 RDR。在 1 °C 下储存 0、24、48、72、96 和 120 小时后，对颜色和花青素含量进行了评估。果实振动5分钟后立即观察到RDR；然而，没有观察到花青素浓度的变化。多光子显微镜显示恢复的果实具有分散在细胞内的花青素；相比之下，没有回复的果实在球形附聚物中含有花青素。此外，还观察到回复的小核果中花色苷荧光发射降低，表明花色苷之间的分子间相互作用发生了变化。有趣的是，仅在储存 72 小时后才观察到恢复果实中花青素浓度的降低；表明花青素含量可能不参与 RDR 过程。综上所述，这些结果表明黑莓颜色逆转可能与花青素分子间相互作用的变化有关。正在进行进一步的研究以证实这一假设。