Compatibility

Group 1

May produce ethylene and not sensitive to chilling temperatures

 

Temperature

-0.5 to 0 °C (31 to 32 °F)

90 to 95 percent relative humidity

Summary of Published Grade Standard Tolerances

 

For U.S. Grade No. 1:

Blackberries should be firm, well colored, well-developed, and not overripe. They should be free from caps, mold, and decay, and from damage caused by dirt or other foreign matter, shriveling, moisture, disease, insects, mechanical, or other means.

Tolerances, by volume, are not more than 10 percent for berries in any lot which fail to meet the requirements of this grade, including therein not more than 5 percent for defects causing serious damage, and including in this latter amount not more than 1 percent for berries which are affected by mold or decay.

For U.S. Grade No. 2:

Blackberries which fail to

meet the requirements of U.S.

Grade No. 1 but do not contain

more than 10 percent, by volume, of berries in any lot which are seriously damaged by any cause, including therein not more than 2 percent for berries which are affected by mold or decay.

Nutrition Facts

Serving Size 1 cup

 

Amount Per Serving

Calories from Fat 6Calories 62

 

% Daily Values*

Total Fat 0.71g  1%

   Saturated Fat 0.02g 0%

   Polyunsaturated Fat 0.403g

   Monounsaturated Fat 0.068g

Cholesterol 0mg 0%

Sodium 1mg 0%

Potassium 233mg

Total Carbohydrate 13.84g 5%

   Dietary Fiber 7.6g 30%

   Sugars 7.03g

Protein 2g

 

Vitamin A 6%  Vitamin C 50%

Calcium 4%  Iron 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Nutrition Values are based on USDA Nutrient Database SR18