The blackberry is considered a non-climacteric fruit highly perishable with a shelf life of 3 to 5 days. Therefore, it is decisive to establish the physicochemical parameters, such as weigh, diameter, firmness, color, mass loss, pH, SST, ATT, and ripening index for the fruit's processing and marketing. Simultaneously, these values allow the identification of promising materials for each production area. Therefore, the aim of the study was to determine the post-harvest parameters of two blackberry materials (R.glaucus and R. alpinus) that are in the Municipalities of Gachantivá, and Arcabuco. First, we used an experimental design per blocks with a factorial arrangement of 2x2x2, using the areas of study as the first factor. Second, we used the blackberry materials as the second factor. Third, we used the ripening indexes number 5 and 6 as the final factor. The research demonstrated that the physical parameters in the R. glaucus blackberry, with the exception of the mass loss, displayed a better performance. In the case of R. alpines blackberry from the municipalities of Gachantivá and Arcabuco, their values were from 8.1 to 10.36 ° Brix: high agroindustrial potential.