Modified Atmospheric CO2 Levels for Maintenance of Fruit Weight and Nutritional Quality upon Long-Term Storage in Blueberry (Vaccinium corymbosum L.) ‘Liberty’

Abstract

Blueberry fruits have gained consumer attention in recent years due to their good taste and high nutritional value. However, the short shelf-life of the fruit is one of the main downsides in intensive blueberry production. Therefore, optimized storage technology with a modified atmosphere is necessary to prolong blueberry fruit quality on the market. The aim of this study was to investigate long-term storage of fruit of the highbush blueberry (Vaccinium corymbosum L.) ‘Liberty’ under the air control (0.5% CO2, 19.5% O2, 80% N2) and controlled atmosphere conditions of: 5% CO2, 5% O2, 90% N2; 15% CO2, 5% O2, 80% N2; and 25% CO2, 5% O2, 70% N2. Fruit sampling was performed four times during storage (17, 30, 44, 62 days). Evaluation was carried out for fruit weight, total and individual sugar and organic acid contents, sugar-to-organic acid ratio, and individual phenolics contents. After 44 days of storage, weight loss was highest with 15% CO2 and lowest with 5% CO2, with minor variations. The greatest breakdown of total sugars was seen for the air control, and the least for 25% CO2. Organic acids were significantly reduced under all of these storage conditions. Consequently, a high sugar-to-organic acid ratio was maintained in fruit stored with 25% CO2. The contents of all of the identified phenolics significantly decreased with 15% and 25% CO2. After 62 days of storage with 5% CO2, there were small decreases in flavan-3-ols and hydroxycinnamic acids, while flavonoid and anthocyanin contents were unchanged, or for some individual phenolics, content increased. These data show that 15% CO2 or higher accelerates degradation of the phenolics. We can conclude that for maintenance of weight and nutritional quality of the blueberry fruit ‘Liberty’, the optimal controlled atmosphere under long-term storage is 5% CO2, 5% O2, and 90% N2.

Exogenous salicylic acid regulates organic acids metabolism in postharvest blueberry fruit

“…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.…”

“…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;DragisǐcḾ aksimovićet al, 2022). DragisǐćMaksimovićet 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.…”

“…Five kinds of organic acid identified from O’ Neal blueberry fruit ( V. corymbosum ) all dropped from green to blue stage. The levels of various organic acids in blueberry also showed the different trend during the storage ( Nguyen et al., 2021 ; Smrke et al., 2021 ).…”

Market potential and value‐added opportunities of cold‐hardy berries and small fruits in the Intermountain West, USA

“…During storage, weight loss in fruit can occur because of postharvest decay, water loss, or physiological breakdown, indicating fruit quality deterioration (Smrke et al., 2021). The 2‐week stored haskap did not have a fruit weight significantly different from the fresh haskap ( a = 0.05), suggesting visual retention of quality for the 2 weeks fruits were held in cold storage before distribution.…”

“…Bulk TA also decreased for 2-week stored haskap, while the SSC stayed consistent with the fresh haskap (Table 1). This corresponds to an increased • Brix/acid ratio during storage (Leisso et al, 2021), which is favorable for consumers, as a higher • Brix/acid ratio means the fruit will taste sweeter (Smrke et al, 2021). This was supported by one participant mentioning at the time of consumer testing, "this fruit (2-week stored haskap) seemed a little sweeter than the original haskap from week 1!"…”