关键词: 蓝莓, 品种, 贮藏, 常温, 果实品质

Abstract: In order to understand the storability of different blueberry varieties in room temperature conditions, the dynamic changes of nine indicators（marketable fruit rate, weight loss rate, degree of hardness, SSC content, soluble sugar content, Vitamin C content, content of total phenol, flavonoid content, anthocyanidin content）were measured with eight blueberry varieties. The results showed that the fruits storability of different varieties gradually decreased with the large differences among varieties stored in room temperature. The storage period was 3~8 d（‘Brigitta’ had the longest storage period）when the marketable fruit rate was over 70% and the period was 3~6 d when the degree of hardness was 50%. After 7 d of storage, the weight loss rate of each variety was 8.95%~17.54%, and the soluble solid content was 6.94%~12.77%,the soluble sugar was 3.78%~11.36%（‘Brigitta’ always had the highest soluble sugar）, and Vitamin C was 7.01%~12.93%（‘Bluegold’ was the highest）, the total phenol was 102.59~253.75 mg/100g, the flavonoid was 33.67%~73.01 mg/100g, and the anthocyanidin content was 45.13~132.23 mg/100g. The comprehensive analysis of the membership function showed that the quality of ‘Legacy’ was the best on the day aftev picking, followed by ‘Berkeley’ and ‘Bluecrop’; the quality of ‘Brigitta’ was the best after 7 d of storage in room temperature, followed by ‘Legacy’ and ‘Reka’.

Key words: blueberry, varieties, storage, room temperature, fruit quality