Changes in quality characteristics of fresh blueberries: Combined effect of cultivar and storage conditions

Maksimović, Jelena Dragišić; Milivojević, J.; Đjekić, Ilija; Radivojević, D.; Veberič, Robert; Mikulič-Petkovšek, Maja

doi:10.1016/j.jfca.2022.104597

Cited by 3 publications

(6 citation statements)

References 62 publications

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“…Although the total amount of organic acids decreased in blueberry during storage, the changes were not consistent between the four kinds of acids. These change differences in organic acids were also reported in other highbush blueberry cultivars during storage ( Smrke et al., 2021 ; Dragišić Maksimović et al., 2022 ). Dragišić Maksimović et al.…”

Section: Discussionsupporting

confidence: 82%

“…These change differences in organic acids were also reported in other highbush blueberry cultivars during storage ( Smrke et al., 2021 ; Dragišić Maksimović et al., 2022 ). Dragišić Maksimović et al. (2022) found that the total acids, citric acid, malic acid, and shikimic acid in ‘Bluecrop’ and ‘Liberty’ blueberry showed the decline in varying degrees with the elongation of the storage period, while quinic acid content was no significant change.…”

Section: Discussionsupporting

confidence: 82%

“…Malic acid is dominant in apples ( Zhu et al., 2022 ), pears ( Wu et al., 2022 ), and peach ( Yang et al., 2020 ) fruit. The content of organic acids varied during fruit development and storage ( Das et al., 2022 ; Dragišić Maksimović et al., 2022 ). In the three maturation stages of blueberry fruit (green, red, and blue), the total acid decrease with the fruit ripening ( Li et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

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Exogenous salicylic acid regulates organic acids metabolism in postharvest blueberry fruit

Fang²,

Wu³

et al. 2022

Front. Plant Sci.

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Fruit acidity is an essential factor affecting blueberry organoleptic quality. The organic acid content in blueberry fruit mainly contributes to fruit acidity. This study aims to evaluate the effect of exogenous salicylic acid (SA), the principal metabolite of aspirin, on the organoleptic quality and organic acid metabolism in rabbiteye blueberry (Vaccinium virgatum Ait, ‘Powderblue’) during cold storage (4 °C). Results showed that SA-treated fruit reduced fruit decay and weight loss delayed fruit softening, and decline of total soluble solids (TSS). TA and total organic acid amounts stayed the same during the late storage period in SA-treated fruit. Four kinds of organic acid components, malic acid, quinic acid, citric acid, and succinic acid, were at higher levels in fruit treated by SA as compared to control. SA enhanced the activities of PEPC, NAD-MDH, and CS to promote the synthesis of malic acid and citric acid. Meanwhile, the activities of NADP-ME, ACL, and ACO, which participated in the degradation of malic acid and citric acid, were inhibited by SA. qPCR results also showed that the expression of VcPEPC, VcNAD-MDH, and VcCS genes were upregulated. In contrast, SA downregulated the expression of VcNADP-ME, VcACL, and VcACO genes. In conclusion, SA could regulate the key genes and enzymes that participated in organic acids metabolism to maintain the freshness of blueberry during cold storage, therefore minimizing the economic loss.

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Section: Discussionsupporting

confidence: 82%

Section: Discussionsupporting

confidence: 82%

Section: Introductionmentioning

confidence: 99%

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Exogenous salicylic acid regulates organic acids metabolism in postharvest blueberry fruit

Fang²,

Wu³

et al. 2022

Front. Plant Sci.

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“…Anthocyanins are the main pigments that determine the color of blueberry fruit, which is important for both aesthetic and nutritional value. However, anthocyanins are susceptible to degradation during storage due to various factors, such as condensation with proanthocyanidins, enzymatic oxidation by peroxidases and polyphenol oxidases, and binding to macromolecules (e.g., proteins and cell wall polysaccharides) to form precipitates [25]. Anthocyanin degradation can result in a color change from blue-purple to red, which may reduce consumer acceptance.…”

Section: Resultsmentioning

confidence: 99%

“…Both 'Brigita' and 'Eliot' are northern highbush blueberry varieties, which have characteristics such as cold resistance, large and sweet fruits, and a long maturation period [31]. 'Liberty' blueberries inherited their excellent characteristics and had advantages such as a tall tree body, uniform fruit size, and strong resistance to diseases and pests [25]. These characteristics make 'Liberty' blueberries suitable for long-term storage and transportation and provide a good basis for shelf-life prediction.…”

Section: Discussionmentioning

confidence: 99%

A Back Propagation Neural Network Model for Postharvest Blueberry Shelf-Life Prediction Based on Feature Selection and Dung Beetle Optimizer

Zhang,

Zhu,

Liu

et al. 2023

Agriculture

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(1) Background: Traditional kinetic-based shelf-life prediction models have low fitting accuracy and inaccurate prediction results for blueberries. Therefore, this study aimed to develop a blueberry shelf-life prediction method based on a back propagation neural network (BPNN) optimized by the dung beetle optimizer using an elite pool strategy and a Gaussian distribution estimation strategy (GDEDBO); (2) Methods: The “Liberty” blueberry cultivar was used as the research object, and 23 quality indicators, including color parameters, weight loss rate, decay rate, and texture parameters, were measured under storage temperatures of 0, 4, and 25 °C. Based on the maximum relevance minimum redundancy (MRMR) algorithm, seven key influencing factors of shelf life were selected as the input parameters of the model, and then the MRMR-GDEDBO-BPNN prediction model was established; (3) Results: the results showed that the model outperformed the baseline model at all three temperatures, with strong generalization ability, high prediction accuracy, and reliability; and (4) Conclusions: this study provided a theoretical basis for the shelf-life determination of blueberries under different storage temperatures and offered technical support for the prediction of remaining shelf life.

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Use of Heat-Shock and Edible Coating to Improve the Postharvest Preservation of Blueberries

Liu

Ding

Huang

et al. 2023

Foods

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The quality of blueberry fruit is easily altered after harvest. We investigated the regulatory mechanism of heat-shock (postharvest treatment) and edible coating (preharvest treatment) on the post-harvest physiological quality of blueberry from the perspective of physiological, biochemical and organoleptic characteristics. In our research, the optimal TKL concentration and the appropriate range of heat-shock temperatures were first screened based on actual application results, and then a combination of heat-shock temperature and TKL coating with significant differences in preservation effects was selected to investigate the effects of different heat-shock temperatures and TKL60 composite coating on post-harvest quality and volatile compound concentration of blueberries under refrigerated conditions. Our results showed that TKL with 60 mg/L thymol can retard the development of the degree of membrane lipid peroxidation and effectively reduce the incidence of fruit decay and the severity of blueberries infected with major pathogens at 25 °C. Meanwhile, heat-shock treatments were effective in maintaining the quality of blueberries, with a certain advantage from 45 °C to 65 °C after 8 d of storage at ambient temperature, but these treated groups were slightly inferior to TKL60 groups for fresh-keeping effect. Remarkably, the combination of heat-shock treatment and edible coating application could extend the shelf life of blueberries by 7–14 d compared to the results obtained with coating alone under low temperature storage. Specifically, heat treatment at 45 °C for 60 min after TKL60 coating (HT2) retarded the decrease in the levels of ascorbic acid, total anthocyanin, total acid and soluble solids. Gas chromatography–mass spectrometry hierarchical clustering analysis showed that this treatment also improved the aroma of the fruit, which maintained a certain similarity with that of fresh blueberries after 14 d. Principal component analysis (PCA) of the results of the evaluations carried out using an electronic nose (E-nose) and electronic tongue (E-tongue) showed that blueberries of the HT2 treated group did not show a large placement change of the PC1 distribution area from that of the fresh and blank control group. Accordingly, the combination of coating with heat-shock treatment can effectively improve the post-harvest quality and aroma compound concentration of blueberries, showing good application potential in storage and preservation of fresh fruits such as blueberries.

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Changes in quality characteristics of fresh blueberries: Combined effect of cultivar and storage conditions

Cited by 3 publications

References 62 publications

Exogenous salicylic acid regulates organic acids metabolism in postharvest blueberry fruit

Exogenous salicylic acid regulates organic acids metabolism in postharvest blueberry fruit

A Back Propagation Neural Network Model for Postharvest Blueberry Shelf-Life Prediction Based on Feature Selection and Dung Beetle Optimizer

Use of Heat-Shock and Edible Coating to Improve the Postharvest Preservation of Blueberries

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