Lowbush Blueberry Quality Changes in Response to Mechanical Damage and Storage Temperature

Sanford, K.A.; Lidster, P. D.; McRae, K. B.; Jackson, E. D.; Lawrence, Ruth A.; Stark, Robert W.; Prange, Robert K.

doi:10.21273/jashs.116.1.47

Cited by 44 publications

(28 citation statements)

References 8 publications

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“…Damaged berries: The method of Sanford et al (1991) was used. A 50 g sample (approximately 150-190 berries) was removed from each of the 18 treatments.…”

Section: Measurement Of Quality After Frozen Storagementioning

confidence: 99%

The effect of freezing method and frozen storage conditions on the microstructure of wild blueberries as observed by cold‐stage scanning electron microscopy

et al. 1999

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Summary:Microstructural information about fresh fruit is difficult to obtain using standard electron microscopy methods. Frozen fruit presents additional temperaturerelated challenges. However, the food industry would benefit from data that show structure/function relationships in fruit and changes that occur during freezing and frozen storage.The feasibility of using cold stage scanning electron microscopy (cryo-SEM) to describe and define the structure/function relationships of quality attributes of frozen wild blueberries was tested. Cryo-SEM was used to evaluate the structure of wild blueberries that had been frozen using three different methods, stored at three different temperatures, and held in frozen storage for 5 months. Microstructural data were then compared with quality measures, which included changes in percentage drip, damaged berries, and anthocyanin leakage, to explore relationships between structural changes and observed quality changes.Cryo-SEM results indicated that microstructural changes observed in frozen blueberry samples are characteristic of their temperature history. Quality measurements and microstructural data are in agreement that improvement of frozen blueberry quality resulted from faster freezing rates and lower temperatures of storage than are used presently in standard production methods. This study indicates that cryo-SEM can be a valuable tool in assessing frozen blueberry quality and developing optimal conditions for freezing wild blueberries.

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“…Damaged berries: The method of Sanford et al (1991) was used. A 50 g sample (approximately 150-190 berries) was removed from each of the 18 treatments.…”

Section: Measurement Of Quality After Frozen Storagementioning

confidence: 99%

The effect of freezing method and frozen storage conditions on the microstructure of wild blueberries as observed by cold‐stage scanning electron microscopy

et al. 1999

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“…Sanford et al (1991) showed that mechanical damage of lowbush blueberries (V. angustifolium) may decrease firmness by 15.3 to 32.1%. Recently, research with MH and HH rabbiteye blueberries has suggested that mechanical damage during harvesting and grading accounts for a major portion of the firmness loss of fruit, and immediate cooling following harvest has only a slight influence on firmness retention (NeSmith et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Dynamics of Rabbiteye Blueberry Fruit Quality in Response to Harvest Method and Postharvest Handling Temperature

Núñez-Barrios

NeSmith

Chinnan

et al. 2005

Small Fruits Review

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Research was conducted to understand the effect of harvesting method and postharvest temperature on fruit quality of 'Brightwell' and 'Tifblue' rabbiteye blueberries (Vaccinium ashei Reade). Mass loss, firmness and fruit respiration were measured under refrigerated (1°C) and ambient (22°C) conditions for both machine harvested (MH) and hand harvested (HH) berries of each cultivar. Few differences were found between cultivars for the various postharvest quality parameters. Firmness of MH blueberries was diminished by an overall average of 36.2% as compared to HH berries. MH berries placed at 22°C had a mass loss rate of 2.6% per day as compared to 0.2% per day at 1°C during the first two days of storage. Respiration rate of MH berries at ambient temperature was 31.1% higher than HH berries. Refrigeration reduced Abelardo Nunez-Barrios was a Visiting Scientist,

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“…After this period, no significant differences ( P > 0.05) were observed between the WL of coated and control blueberries. WL of between approximately 6.7% (control) and 11% (CB) was observed after 13 days at 5 °C; Sanford et al reported 7.6% weight loss when blueberries were stored for 14 days at 5 °C. The decrease in moisture content is related to WL and to loss of firmness since blueberries are harvested fully ripe …”

Section: Resultsmentioning

confidence: 99%

Shelf‐life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film

et al. 2015

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Lowbush Blueberry Quality Changes in Response to Mechanical Damage and Storage Temperature

Cited by 44 publications

References 8 publications

The effect of freezing method and frozen storage conditions on the microstructure of wild blueberries as observed by cold‐stage scanning electron microscopy

The effect of freezing method and frozen storage conditions on the microstructure of wild blueberries as observed by cold‐stage scanning electron microscopy

Dynamics of Rabbiteye Blueberry Fruit Quality in Response to Harvest Method and Postharvest Handling Temperature

Shelf‐life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film

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