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Blueberry Fruit (blueberry + fruit)
Selected AbstractsQuality Changes of Highbush Blueberries Fruit Stored in CA with Different CO2 LevelsJOURNAL OF FOOD SCIENCE, Issue 4 2009Carolina Duarte ABSTRACT:, Quality changes of blueberries (Vacccinium corymbosum L. cv Brigitta) were evaluated during CA storage (0 °C) with different concentrations of CO2 (5%, 10%, and 15%) combined with 5% O2, respectively. Atmospheric air (20.9% O2+ 0.03% CO2) was used as control. From samples taken at 0, 24, and 48 d of storage, unmarketable fruits and weight loss were recorded as well as color (h), firmness (g), soluble solid content (%), titratable acidity (% citric acid), ratio, and the monomeric anthocyanin content (ppm). At each sampling time, additional units were kept for 3 d at 10 °C to simulate retail holding conditions. Irrespective of gas concentration, 0.9% of the initial fresh weight was lost after 48 d at 0 °C. CA fruit had better quality than control at the 24 d sampling but due to the high number of unmarketable fruits, this advantage was not observed at 48 d at 0 °C. After 24 d of storage, fruits for CA treatments were more firm and had better color, with higher anthocyanin and acidity levels. Soluble solid content showed no significant differences throughout the cold storage period. Residual effect of CA storage was observed at the retail holding condition yielding better firmness, acidity, and ratio. However, the CO2 level tested increased the number of unmarketable fruit in long-term storage (48 d). Response of "Brigitta" blueberries to the different CO2 levels studied was moderate and could be related to the high storage potential of this cultivar. [source] Mechanical behaviour and quality traits of highbush blueberry during postharvest storageJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2009Valentina Chiabrando Abstract BACKGROUND: Berry firmness is one of the most important characteristics for fresh market consumption. Blueberry firmness is also an important attribute because it is considered to be a measure of its freshness. Berries lose their firmness by loss of water and by changes in their structure. RESULTS: The postharvest life of two highbush blueberry cultivars (Bluecrop and Coville) was investigated. Several parameters related to blueberry quality were evaluated during the postharvest storage period. To assess berry texture characteristics (firmness, hardness, cohesiveness, gumminess, chewiness, springiness, resilience), a rapid non-destructive penetrometer test by Durofel® and texture profile analysis (TPA) using a texture analyser were carried out. Low temperature inhibited the decrease of total soluble solids, total titratable acidity and increase of flesh pH value, thereby maintaining good taste quality. There was an increase in fruit firmness (Durofel index) and hardness and a decrease in chewiness and springiness during storage. CONCLUSION: There was a significant correlation among the TPA parameters and Durofel index. The Durofel index could therefore be used as a suitable indicator of fruit quality and storability, and low-temperature storage is beneficial to maintain the taste quality of blueberry fruit after harvest. Copyright © 2009 Society of Chemical Industry [source] Novel infection strategies of Colletotrichum acutatum on ripe blueberry fruitPLANT PATHOLOGY, Issue 1 2008P. S. Wharton The infection and colonization process of Colletotrichum acutatum on ripe blueberry fruit from two cultivars with different susceptibility to anthracnose were examined using light and confocal laser scanning microscopy. Ripe fruit from susceptible cv. Jersey and resistant cv. Elliott were drop-inoculated with a conidial suspension of C. acutatum, and epidermal peels were evaluated at selected times after inoculation and incubation. Results from pre-penetration studies demonstrated that there were significant differences in the rate of formation of melanized appressoria between the two cultivars, with the rate of formation being faster in the susceptible one. In both cultivars, penetration by the pathogen occurred via appressoria 48 h post-inoculation (hpi). However, in the susceptible cv. Jersey, C. acutatum then adopted an intracellular hemibiotrophic-like infection strategy, whereas in the resistant cv. Elliott subcuticular intramural-like infection occurred. In cv. Jersey by 108 hpi, intracellular growth of the pathogen led to the formation of numerous acervuli, with orange conidial masses. By 120 hpi, the conidial masses had coalesced covering the entire inoculated area. In cv. Elliott, acervuli were not seen until 144 hpi and contained few conidia. These results demonstrate for the first time the ability of C. acutatum to adopt a different infection and colonization strategy depending on the susceptibility of the host tissue being colonized. [source] Involvement of Blueberry Peroxidase in the Mechanisms of Anthocyanin Degradation in Blueberry JuiceJOURNAL OF FOOD SCIENCE, Issue 3 2002F. Kader ABSTRACT: Addition of hydrogen peroxide (H2 O2) to blueberry juice changed the red coloration toward brown. Addition of ascorbic acid prevented the formation of brown polymers. An extract of peroxidase (POD) prepared from blueberry fruits was able to oxidize CG into the corresponding o-quinone but only in the presence of H2 O2. The chlorogenoquinone plays a dominant role in anthocyanin degradation. We demonstrated that peroxidase extract in the absence of CG showed a weak degradation activity toward blueberry anthocyanins, cyanidin 3-glucoside, and pelargonidin 3-glucoside. Nevertheless, addition of CG increased anthocyanin degradation, leading to formation of brown polymers. Therefore, blueberry POD could participate in the development of browning during blueberry-juice storage. [source] | ||||||||||