Use of Heat-Shock and Edible Coating to Improve the Postharvest Preservation of Blueberries

Abstract

The quality of blueberry fruit is easily altered after harvest. We investigated the regulatory mechanism of heat-shock (postharvest treatment) and edible coating (preharvest treatment) on the post-harvest physiological quality of blueberry from the perspective of physiological, biochemical and organoleptic characteristics. In our research, the optimal TKL concentration and the appropriate range of heat-shock temperatures were first screened based on actual application results, and then a combination of heat-shock temperature and TKL coating with significant differences in preservation effects was selected to investigate the effects of different heat-shock temperatures and TKL60 composite coating on post-harvest quality and volatile compound concentration of blueberries under refrigerated conditions. Our results showed that TKL with 60 mg/L thymol can retard the development of the degree of membrane lipid peroxidation and effectively reduce the incidence of fruit decay and the severity of blueberries infected with major pathogens at 25 °C. Meanwhile, heat-shock treatments were effective in maintaining the quality of blueberries, with a certain advantage from 45 °C to 65 °C after 8 d of storage at ambient temperature, but these treated groups were slightly inferior to TKL60 groups for fresh-keeping effect. Remarkably, the combination of heat-shock treatment and edible coating application could extend the shelf life of blueberries by 7–14 d compared to the results obtained with coating alone under low temperature storage. Specifically, heat treatment at 45 °C for 60 min after TKL60 coating (HT2) retarded the decrease in the levels of ascorbic acid, total anthocyanin, total acid and soluble solids. Gas chromatography–mass spectrometry hierarchical clustering analysis showed that this treatment also improved the aroma of the fruit, which maintained a certain similarity with that of fresh blueberries after 14 d. Principal component analysis (PCA) of the results of the evaluations carried out using an electronic nose (E-nose) and electronic tongue (E-tongue) showed that blueberries of the HT2 treated group did not show a large placement change of the PC1 distribution area from that of the fresh and blank control group. Accordingly, the combination of coating with heat-shock treatment can effectively improve the post-harvest quality and aroma compound concentration of blueberries, showing good application potential in storage and preservation of fresh fruits such as blueberries.

Nano and Technological Frontiers as a Sustainable Platform for Postharvest Preservation of Berry Fruits

“…The coatings made or added with nanoparticles from natural sources, such as chitosan or cellulose nanocrystals, provide a protective barrier against moisture loss, gas exchange, and external pathogens, thus, improving the fruit's quality and extending its shelf life [17,103,120]. Nanomaterials made of chitosan ethyl cellulose, alginate, poly-ε-caprolactone, polylactic acid, poly-D, L-lactide-co-glycolide, and cellulose acetate phthalate, were used as antimicrobial agents to inhibit the growth of pathogenic microorganisms, including fungi, yeast, bacteria, and viruses, or to develop composite coatings to improve the shelf life of berries (Table 3) [17,103,120]. Furthermore, they provide multiple advantages to food coatings, such as the enhancement of mechanical properties and selectivity to gas permeability.…”

Preparation and Characterization of Pullulan-Based Packaging Paper for Fruit Preservation

“…Cheng et al [ 7 ] used a chitosan–catechin coating to prolong the preservation time of satsuma oranges; integrating catechin into chitosan films improved the freshness and prolonged the duration for which the fruits could be preserved. Liu et al [ 8 ] investigated the regulatory action of an edible coating (preharvest treatment) on the postharvest quality of blueberries in terms of their physiological, biochemical, and organoleptic characteristics. Chi et al [ 9 ] developed a fruit coating comprising locust bean gum, carboxycellulose nanocrystal, and ZnO blended with bayberry tannins, which exhibited good antioxidant, antibacterial, and ultraviolet light-shielding properties.…”

Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment

“…Additionally, HT has been proven to be effective in modifying cuticle waxes, preventing the widening of epidermal, and consequently mitigating fruit weight loss. For instance, HT at 45°C for 60 min has been shown to retard the decrease in soluble solids levels (Liu et al., 2023). Furthermore, 4 min of HT at 50°C can effectively delay the aging and decay of jujube fruits (Yang, Wang et al., 2021).…”