Effects of pulsed light on the postharvest quality and shelf-life of highbush blueberries (cv. Draper)

被引：7

作者：

Pratap-Singh, Anubhav ^{[1
]}

Shojaei, Maryam ^{[1
]}

Singh, Anika ^{[2
]}

Ye, Yutong ^{[1
]}

Mandal, Ronit ^{[1
]}

Yan, Yifan ^{[3
]}

Pico, Joana ^{[3
]}

Gerbrandt, Eric M. ^{[4
]}

Castellarin, Simone D. ^{[3
]}

机构：

[1] Univ British Columbia, Food Nutr & Hlth, 2205,East Mall, Vancouver, BC V6T 1Z4, Canada

[2] British Columbia Inst Technol, Ctr Appl Res & Innovat CARI, Nat Hlth & Food Prod Res Grp, Burnaby, BC, Canada

[3] Univ British Columbia, Wine Res Ctr, 2205, East Mall, Vancouver, BC V6T 1Z4, Canada

[4] British Columbia Blueberry Council, 275-32160 S Fraser Way, Abbotsford, BC V2T 1W5, Canada

来源：

APPLIED FOOD RESEARCH | 2023年 / 3卷 / 01期

基金：

加拿大创新基金会; 加拿大自然科学与工程研究理事会;

关键词：

Small berries; Post-harvest technology; Non-thermal processing; Fruit quality; Firmness; Antioxidant capacity; VACCINIUM-CORYMBOSUM L; ESCHERICHIA-COLI; FRUIT; DECONTAMINATION; STORAGE; IRRADIATION; SALMONELLA;

D O I：

10.1016/j.afres.2023.100273

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Blueberry consumption has been a burgeoning interest attributed to their nutritional and health benefits. How-ever, the main limitation to blueberry marketability is their perishability due to water loss, fungal, and mechanical damage during post-harvest preservation. In this study, pulsed light (PL) treatments with doses of 3, 6 and 9 J cm-2 were applied in the 6-week storage of highbush blueberry (cv. Draper) at 0.5 degrees C under 90-95% relative humidity (RH) conditions. The quality changes of berry were assessed by using physicochemical attributes and antioxidant activity bi-weekly at week 0, 2, 4, 6. The results show that in spite of the partial loss of the antioxidant activity and total soluble solids (TSS), PL at dose of 6 J cm-2 was found to increase firmness and titratable acidity (TA), and decrease weight loss, rot incidence, and pH during post-harvest storage, which lead to a better maintenance of blueberry quality and shelf-life extension.

引用

页数：8

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