4种贮藏温度条件下蓝莓果实品质的变化

doi:10.19640/j.cnki.jtau.2020.04.006

Journal of Tianjin Agricultural University ›› 2020, Vol. 27 ›› Issue (4): 27-34.doi: 10.19640/j.cnki.jtau.2020.04.006

• Researches and Scientific Notes • Previous Articles Next Articles

Changes of blueberry fruit quality at four storage temperatures

Zhang Weilong, Huang Handa, Yang Jinghui^{Corresponding Author}, Wu Chunxia, Liang Fahui, Shi Yanyu

College of Horticulture and Landscape, Tianjin Agricultural University, Tianjin 300392, China

Received:2019-08-20 Online:2020-12-31 Published:2020-12-25

Abstract

Abstract: In order to understand the quality among different varieties of blueberries under different storage temperatures, dynamic changes of 8 blueberries from Jizhou District of Tianjin were measured under storage of 10、4、0、-1 ℃. The results showed that with the decrease of temperature the contents of Vc, anthocyanins decreased slowly, and the content of total phenols and flavonoids varied greatly with different varieties. Total phenol of part varieties reduced after increasing, such as the ‘Bluegold’, ‘Northland’, ‘O’Neal’storage at 10 ℃; The trend of flavonoids andtotal phenols was reducing after increasing while Vc and anthocyanin decline rate was from 32.94% to 67.89% at 4 ℃; when storage for 14 to 28 days, total polyphenols and flavonoids of more varieties, appeared peak at 0 ℃ and the peak advanced 7days than at -1 ℃, such as ‘Bluegold’, ‘Northland’, ‘Legacy’ and ‘Reka’. When storage to 70 days, decline rate of Vc and anthocyanins of 8 varieties was from 20.41% to 65.65% at 0 ℃ and -1 ℃. According to the membership function, varieties with slow rate of quality decline under different temperatures were ‘Brigitta’, ‘Bluegold’ and ‘Northland’.

Key words: blueberry, varieties, low temperature, quality, storage

CLC Number:

S609
S663.4

Zhang Weilong, Huang Handa, Yang Jinghui, Wu Chunxia, Liang Fahui, Shi Yanyu. Changes of blueberry fruit quality at four storage temperatures[J]. Journal of Tianjin Agricultural University, 2020, 27(4): 27-34.

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Changes of blueberry fruit quality at four storage temperatures

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