CHANGES IN QUALITATIVE TRAITS OF BLUEBERRY AND BLACKBERRY IN RELATION TO STORAGE TEMPERATURE AND FILM TYPE

G. Peretto, C. Nicoletto, P. Sambo
Blueberry and blackberry are becoming increasingly popular due to the benefits of their qualitative and nutritional traits on consumer health. As they are highly perishable fruits, their qualitative properties decrease very quickly in postharvest. A preliminary research was conducted to evaluate the effect of 8 different numbers of micro-perforations (MP) in polypropylene (PP) film packaging on several quality attributes, gas concentration and shelf life of fresh blueberry (BL) and blackberry (BA) fruits kept at 3 different temperatures: 4, 10 and 18°C – optimal, usual and poor conservation. For the quality assessments, BL and BA texture, dry matter, color, pH, EC, °Brix, antioxidant activity (AOA), total polyphenols (TP) and ascorbic acid (AA) contents were evaluated at harvest time and at the end of the storage period. All the PP-packaging extended BA commercial shelf life by 2 to 8 days at 4 and 18°C respectively compared to the literature data. The most interesting BL results were observed for antioxidant compounds, especially for all packaged berries kept at 4°C where AOA, TP and AA values significantly increased compared to the clam shell control (NP). Temperatures determined different results in relation to the number of micro-perforations. For instance 2 MP showed the highest AOA and TP values at 10°C, whereas these were obtained with 6 MP at 4°C. In regard to BA quality features, the most interesting results were observed for AA content, especially at 18°C where the average values increased by more than 60% compared to the harvest time control. In general a strong interaction between micro-perforations and temperatures was registered for both fruits, implying interesting results for different qualitative traits during the storage period that could be significantly extended by this type of packaging.
Peretto, G., Nicoletto, C. and Sambo, P. 2014. CHANGES IN QUALITATIVE TRAITS OF BLUEBERRY AND BLACKBERRY IN RELATION TO STORAGE TEMPERATURE AND FILM TYPE. Acta Hort. (ISHS) 1017:433-440
http://www.actahort.org/books/1017/1017_53.htm
Vaccinium corymbosum, Rubus, fruit quality, storage, packaging
English

Acta Horticulturae