You are correct about the white or tan drupelets. This discoloration usually happens when the temperatures suddently change (example 70 to 90) and are accompanied with a drop in humidity (think dry air) and are exasperated by wind. All of these factors allow more UV rays to hit the fruits. However, they are still edible (just not marketable).
To avoid this issue, you can use mist the fruits or cool them down with overhead irrigation. Just avoid wetting them down in the evening so that the fruits have a chance to dry.
Blackberries will taste sour if they are picked too early. They turn black before they are ripe but you need to wait until they are dull and soft before picking.
Another reason for sour fruit is due to lack of watering. Your UV/discoloring issue suggests that this may be the case. It's important to provide deep and consistent watering to your blackburry bushes-- about 1 to 2 inches of water a week between May and October, and more if it's hot and dry.
You are correct about the white or tan drupelets. This discoloration usually happens when the temperatures suddently change (example 70 to 90) and are accompanied with a drop in humidity (think dry air) and are exasperated by wind. All of these factors allow more UV rays to hit the fruits. However, they are still edible (just not marketable).
To avoid this issue, you can use mist the fruits or cool them down with overhead irrigation. Just avoid wetting them down in the evening so that the fruits have a chance to dry.
Blackberries will taste sour if they are picked too early. They turn black before they are ripe but you need to wait until they are dull and soft before picking.
Another reason for sour fruit is due to lack of watering. Your UV/discoloring issue suggests that this may be the case. It's important to provide deep and consistent watering to your blackburry bushes-- about 1 to 2 inches of water a week between May and October, and more if it's hot and dry.