Abstract
The changes of volatile composition and other quality traits of blueberry during postharvest storage were investigated. Blueberries were packaged in vented clam-shell containers, and stored at 0 °C for 0, 15 and 60 days, followed by storage at room temperature (25 °C) for up to 8 days for quality evaluation. The firmness, pH, and total soluble solids increased by 8.42%, 8.92% and 42.9%, respectively, after 60 days of storage at 0 °C. Titratable acidity decreased 18.1% after 60 days of storage at 0 °C. The volatile change was monitored using headspace–solid-phase microextraction–gas chromatography–quadrupole time-of-flight–mass spectrometry (HS-SPME-TOF-MS) and off-odor was evaluated by sensory panel. Volatile compounds generally showed a downward trend during cold storage. However, the subsequent shelf life was the most remarkable period of volatile change, and was represented by the strong fluctuation of ethyl acetate and the rapid decrease of terpenoids. Extending storage from 15 to 60 days under cold condition still resulted in an acceptable odor. However, subsequent storage at higher temperature resulted in a quick deterioration in sensory acceptability. The results proved that cold storage was a reliable way to maintain the quality of blueberry, and flavor deterioration during subsequent shelf life was more fatal to the blueberry flavor.
Highlights
Due to their unique flavor and nutritional value, blueberry fruit and products are sold at a high price in the international market, and the production is growing every year [1,2]
Cold storage resulted in more severe decay at the end of the experimental period compared to the samples
Cold storage resulted in more severe decay at the end of the experimental period compared to the samples without cold storage
Summary
Due to their unique flavor and nutritional value, blueberry fruit and products are sold at a high price in the international market, and the production is growing every year [1,2]. Blueberry deterioration is often a problem for the industry. Blueberries can be processed into blueberry juice, jam and other products, but the market price is several times lower than that of fresh fruit. The sale of fresh fruit is important for the blueberry industry. Cold storage and transportation are most the widely used means of blueberry preservation all over the world [7]. For countries with an undeveloped cold chain system, room temperature is still a common condition for short-distance transportation and retail display, which may lead to problems such as the loss of aroma and the generation of off-odor, which can greatly affect the flavor perception of consumers
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