Maintain very high humidity (90 %–95%) and uniform low temperature for maximal storage quality.
Minimize air–product temperature differential (ΔT) using forced-air systems to ensure core cooling of the product mass.
Ensure uniform air circulation and avoid accumulation of condensate or moisture pockets within the storage chamber.
Use ozone equipment or proper disinfection of cold rooms to control microbial load and surface spoilage.
Regularly monitor product colour, firmness and external surface condition — blackberries do not improve post-harvest and must be harvested fully ripe.
