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Quality Curves for Highbush Blueberries as a Function of the Storage Temperature

机译：高丛蓝莓的品质曲线与储存温度的关系

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摘要

Blueberries Vaccinium corymbosum cv. Patriot were harveslcd twice at the full ripe stage and held for 14 d at 0, 5, 10, 15, or 20°C. The objectives of this work were to (1) obtain quality curves for blueberries stored at different temperatures; (2) identify, for each temperature, which quality factor(s) limits blueberry marketability; and (3) compare the quality curves and shelf-life of blueberries based on quality evaluations with those predicted by respiration rales reported in the literature. Blueberry weight loss, instrumental color (L*a*b*), visual color, firmness, shriveling, decay, taste, and aroma were evaluated every 2 d for a 14-day storage period. Development of an unpleasant taste and aroma were the primary limiting factors for blueberries stored at 0 and 5°C. Darkening of the color and development of unpleasant aroma werethe primary limiting factors for berries stored at 10 or 15°C, and darkening of the color was the primary limiting factor for those fruit stored at 20°C. Overall, fruit stored at 0 or 5°C had shorter shelf life compared with predicted values based onthe Q_(10) for respiration, while those stored at higher temperatures had longer shelf life. Prediction of blueberry shelf life calculated from data reported in the literature is not precise unless the characteristics of the fruit and environmental factors involved are well known. The quality curves obtained from quality evaluations for each temperature showed that a single quality attribute cannot be used to express loss of quality of blueberries over the normal physiological range of temperatures.
机译：蓝莓牛痘corvbosum cv。爱国者在完全成熟阶段收获两次，并在0、5、10、15或20°C保持14天。这项工作的目的是（1）获得在不同温度下储存的蓝莓的质量曲线; （2）针对每个温度，确定哪个品质因数限制了蓝莓的适销性; （3）将基于质量评估的蓝莓的质量曲线和保质期与文献中报道的呼吸规律进行比较。每14天保存一次，每2天评估一次蓝莓的重量减轻，工具色（L * a * b *），视觉色，硬度，皱缩，腐烂，味道和香气。产生令人不愉快的味道和香气是蓝莓在0和5°C下储存的主要限制因素。颜色变暗和难闻的香气发展是在10或15°C下储存的浆果的主要限制因素，而颜色变暗是在20°C下储存的水果的主要限制因素。总体而言，与基于Q_（10）的呼吸预测值相比，在0或5°C下储存的水果具有较短的货架寿命，而在较高温度下储存的水果具有更长的货架寿命。根据文献报道的数据计算出的蓝莓保质期是不精确的，除非水果的特性和所涉及的环境因素众所周知。从每个温度的质量评估获得的质量曲线表明，不能使用单个质量属性来表示正常温度范围内蓝莓的质量损失。

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