Effect of the application of an edible coating on the quality of blueberry (Vaccinium corymbosum) during postharvest storage
Blueberry crop area in Mexico has increased up to 60% per year due to climate, adequate areas for production, which has made it profitable for its producers and exporters. The commercial value of this fruit is affected by a poor postharvest handling system weight loss, wilting and softening. A weight loss of 3 to 5% causes wrinkling in the fruit. The use of edible films or coatings represents an alternative to preserve the quality of fruits due to its ability to reduce water loss, the respiration and transpiration rates, to maintain firmness and delay the senescence. The aim of this study was to evaluate the use of edible coating based on CMC and different content of beeswax (0, 30, 40 60% DM) to preserve the quality of blueberry fruit Biloxi stored at 21 days at 10°C. All edible coatings altered the characteristic appearance (Bloom) of blueberry fruit, however after 14 days of storage, the blueberries coating with 60% of beeswax showed low weight loss (4.03%) and high firmness (1.75 N), in comparison to control fruit (7.42% and 1.29 N, respectively), as well as the respiration rate was lower (1.2 mL CO2 kg-1 h) than the control fruit (4.96 mL CO2 kg-1 h).Our results show the potential use of the coatings based on CMC and beeswax to maintain the blueberry quality.
Rodríguez-Nieto, J., Jarquín-Enríquez, L., Vázquez-Celestino, D., Rivera-Pastrana, D., Mercado-Silva, E. and Dufoo-Hurtado, D. (2019). Effect of the application of an edible coating on the quality of blueberry (Vaccinium corymbosum) during postharvest storage. Acta Hortic. 1265, 241-246
blueberry, edible coatings, weight loss, firmness, beeswax, carboxymethylcellulose