Abstract
The objective of this study was to investigate the effects of aqueous chlorine dioxide (ClO2) combined with UV-C irradiation on shelf-life quality of blueberries (Vaccinium spp. Berkeley) during cold storage. Respiration rate, weight loss, firmness, decay incidence, color change, total anthocyanin content (TAC), lipid peroxidation, soluble solids content (SSC), superoxide dismutase (SOD), ascorbate peroxidase (APX) and phenylalanine ammonia lyase (PAL) of treated blueberries were examined. The results showed that treatment with 2mgL−1 aqueous ClO2 combined with 4kJm−2 UV-C irradiation inhibited increase of respiration rate, weight loss, decay incidence and MDA content, delayed decline of firmness, color and SSC, and improved total anthocyanin content of blueberries at 4±1°C compared with the control treatment. The efficiency was better than that of 2mgL−1 aqueous ClO2 or 4kJm−2 UV-C irradiation treatments alone. Furthermore, combination of ClO2 and UV-C irradiation enhanced the activities of SOD, APX and PAL during the storage time. Our study suggests that 2mgL−1 aqueous ClO2 combined with 4kJm−2 UV-C irradiation treatments may be a promising method of improving shelf-life quality and extending the postharvest life of blueberries.
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