Proportion among sugars/organic acids and content of phenolics greatly affect blackberry taste.

Levels of primary and secondary metabolites could be use for the prediction of blackberry ripeness.

Optimally ripe or slightly over ripe blackberries contain highest amounts of bioactive compounds.

Over-ripe blackberries were distinguished by the highest content of TPC and greatest FRAP values.

Results could be interest for producers and for food and pharmaceutical industry.