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首页> 美国卫生研究院文献>other >Firmness at Harvest Impacts Postharvest Fruit Softening and Internal Browning Development in Mechanically Damaged and Non-damaged Highbush Blueberries (Vaccinium corymbosum L.)
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Firmness at Harvest Impacts Postharvest Fruit Softening and Internal Browning Development in Mechanically Damaged and Non-damaged Highbush Blueberries (Vaccinium corymbosum L.)

机译：收获时的牢固性会影响机械损伤且未损坏的高丛蓝莓（越橘）的收获后果实软化和内部褐变。

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Fresh blueberries are very susceptible to mechanical damage, which limits postharvest life and firmness. Softening and susceptibility of cultivars “Duke” and “Brigitta” to developing internal browning (IB) after mechanical impact and subsequent storage was evaluated during a 2-year study (2011/2012, 2012/2013). On each season fruit were carefully hand-picked, segregated into soft (<1.60 N), medium (1.61–1.80 N), and firm (1.81–2.00 N) categories, and then either were dropped (32 cm) onto a hard plastic surface or remained non-dropped. All fruit were kept under refrigerated storage (0°C and 85–88% relative humidity) to assess firmness loss and IB after 7, 14, 21, 28, and 35 days. In general, regardless of cultivar or season, high variability in fruit firmness was observed within each commercial harvest, and significant differences in IB and softening rates were found. “Duke” exhibited high softening rates, as well as high and significant r2 between firmness and IB, but little differences for dropped vs. non-dropped fruit. “Brigitta,” having lesser firmness rates, exhibited almost no relationships between firmness and IB (especially for non-dropped fruit), but marked differences between dropping treatments. Firmness loss and IB development were related to firmness at harvest, soft and firm fruit being the most and least damaged, respectively. Soft fruit were characterized by greater IB development during storage along with high soluble solids/acid ratio, which could be used together with firmness to estimate harvest date and storage potential of fruit. Results of this work suggest that the differences in fruit quality traits at harvest could be related to the time that fruit stay on the plant after turning blue, soft fruit being more advanced in maturity. Finally, the observed differences between segregated categories reinforce the importance of analyzing fruit condition for each sorted group separately.
机译：新鲜蓝莓非常容易受到机械损伤，从而限制了收获后的寿命和硬度。在为期2年的研究中（2011 / 2012、2012 / 2013），评估了“杜克”和“布里吉塔”两个品种在机械冲击和随后的贮藏后对内部褐变（IB）的软化和敏感性。在每个季节，均精心挑选水果，将其分为软（<1.60 N），中（1.61–1.80 N）和硬（1.81–2.00 N）类别，然后将其中任一类别（32厘米）掉落在硬塑料上表面或保持不掉落。将所有水果保存在冷藏条件下（0°C和相对湿度85-88％），以评估7、14、21、28和35天后的硬度损失和IB。通常，无论品种或季节如何，在每个商业收获期均观察到果实硬度的高变异性，并且发现IB和软化率存在显着差异。 “公爵”的软化率高，硬度和IB之间的r 2 显着，但落果和未落果的差异不大。硬性率较低的“ Brigitta”显示出硬性和IB之间几乎没有关系（特别是对于未滴落的水果），但是滴落处理之间存在明显差异。紧实度损失和IB发育与收获时的紧实度有关，软果和硬果分别受损最大和最小。软果的特点是在贮藏期间IB发育更大，可溶性固形物/酸比高，可与坚实度一起用于估计果实的收获日期和贮藏潜力。这项工作的结果表明，收获时果实品质性状的差异可能与果实变蓝后留在植物上的时间有关，而柔软的果实成熟度更高。最后，分离类别之间观察到的差异增强了分别分析每个分类组的水果状况的重要性。

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