Perishability and short shelf life of blackberries fruit is the most important limiting factor in their post-harvest. In this study, three types of blackberry fruits (spring, summer and autumn bearing) with three storage times (0, 3 and 8 days) in two packaging (biodegradable and non-biodegradable) in factorial in a randomized complete design with 3 Repeat at 4 °C and 85% relative humidity. The results showed that the apparent quality of fruits decreased with increasing storage time. Spring fruits showed more reduction in aroma and color than other fruits. The amount of total anthocyanin in summer fruits decreased from the beginning (276.98 mg 100g^-1) to the end of the experiment (23.38 in the biodegradable container and 34.18 in the non-biodegradable container). Anthocyanin levels of spring fruit (floricane bearing of Rubus Sanctus) and autumn fruit (primocane bearing of Rubus Sanctus) fluctuated in different containers. The amount of phenols of spring fruits decreased with increasing storage time in biodegradable containers (58.31 mg 100g^-1) and increased in biodegradable containers (62.32). This increase can be due to water loss and increase in cell sap concentration and decrease due to decomposition. Storing this fruit in biodegradable containers compared to biodegradable containers can have less negative effect (17%) on maintaining this important feature.