Loganberries are a plant and fruit closely resembling the blackberry, but with a dark red color. The plant is the result of an accidental cross-pollination between the Aughinbaugh and Red Antwerp, a blackberry and raspberry plant, respectively. This plant is particularly resilient for a berry plant, which makes them easy to transport. They also carry a unique and distinctive flavor thanks to their engineered design. They can be eaten fresh or used in a myriad of food products.
Loganberries in Action
Loganberries are particularly rich in vitamin C, which led the British navy to use them in the 20th century to combat the effects of scurvy. The crop is not tremendously popular in commercial setting due to higher than average labor costs. The natural plant has many thorns and berries are hidden within the bush. The plants growth can be unpredictable, as they tend to vine similar to a blackberry bush. The bushes bear fruit in mid-summer through mid-autumn.
Ideal Cooling Methods for Loganberries
The produce industry has a number of cooling methods like hydro cooling, ice packing and vacuum cooling. However, loganberries can be relatively delicate when compared to fruits like oranges and apples and should be stored at 32 degrees Fahrenheit. Thus, the best cooling methods are:
- Room cooling – Loganberries are first placed into a refrigerated and insulated room to rest. The cool environment will chill the produce to the appropriate temperature.
- Forced-air cooling – Similar to room cooling, forced-air cooling requires the berries to be put in a designated room to chill. Fans move cold air rapidly to increase the processes speed.
In a refrigerated environment, it is difficult to maintain high levels of humidity. However, produce degrades without the right level of moisture during storage. Loganberries in particular require 90 to 95 percent relative humidity. This may entail periodic water mists, wet floors or even open water reservoirs to introduce more moisture into the storage environment. Without this important step, the berries may wither and quality will decrease.
With increased moisture in the storage environment, storage supervisors must pay close attention to sanitation. Wet environments are ideal for bacteria, mold and disease growth. To combat this, farmers may utilize these methods:
- Chlorine washes – Washes with a certain percentage of chlorine can kill many bacteria and other pathogens before they become a problem.
- Ozonation – Ozone molecules are powerful disinfectants and they occur naturally.
- Hydrogen peroxide – At low concentrations, this chemical will inhibit decay and fungi growth.
Ethylene, a natural chemical, is produced in some fruit as it ripens. This chemical is harmful to ethylene sensitive produce and can lead to symptoms like russet spots, bitter flavors, sprouting, discoloration and softening. Luckily, loganberries are not known to be ethylene sensitive and can be stored with ethylene producing produce like nectarines, peaches, tomatoes and apricots.
Semco understands the needs of loganberry farmers and transporters, which is why we make products specifically geared for this industry. We enjoy working closely with clients to customize our cooling systems and meet your all of your exact requirements and specifications.