The effects of rapid chilling and storage conditions on the quality of Brigitta Blue cultivar highbush blueberries (Vaccinium corymbosum L.)

Abstract

Controlled atmosphere storage allows for the long-term and short-term storage of fruit without a significant decrease in quality, resulting in a longer shelflife of fresh fruit. The Department of Horticulture at the West Pomeranian University of Technology in Szczecin conducted research on the effects of post-harvest precooling (3-4°C within two hours) and storage conditions (conventional cold room and controlled atmosphere storage) on fruit firmness, chemical composition, colour and weight loss.After six weeks of storage, it was found that the quality of fruit had declined. In comparison with fresh fruit, the harvest was found to have lost weight and darkened in colour. In addition, a decrease in firmness and the content of ascorbic acid and polyphenolic compounds was also observed. The fruits that were stored in a cold room with a controlled atmosphere and rapidly chilled immediately after harvest were the least affected. In addition, the research showed that there was a high correlation between the anthocyanin index and the polyphenol content in the fruits. To maintain the high quality of the fruit, the fruit must be very rapidly cooled soon after harvest and stored under optimal conditions -a cold room with a controlled atmosphere.

The impact of cultivation systems on the nutritional and phytochemical content, and microbiological contamination of highbush blueberry

“…In some cultivars, the content of polyphenols increases during ripening, while in others, it decreases. A decrease in the content of polyphenols can also occur during storage 68,69 .…”

Red Fruits Composition and Their Health Benefits—A Review

“…Another important set of factors that affects the content and availability of phenolics in red fruits are the post-harvest factors, which include the storage conditions and processing. Kozos et al [ 142 ] found that storing blueberries in a controlled atmosphere for six weeks decreases the loss of anthocyanins compared to a normal atmosphere. The same authors found that to preserve the high quality of blueberries, the fruits must be cooled quickly after harvest and stored in a cold room with a controlled atmosphere.…”

Effect on Phytochemical Content and Microbial Contamination of Actinidia Fruit after Shock Cooling and Storage

“…The highest losses of polyphenols occurred during simulated shelf-life storage, but shock cooling allowed to reduce these losses. Shock cooling of fruit after harvest is a technological process that preserves fruit quality (Kozos et al, 2014).…”