บทคัดย่องานวิจัย

Controlled-atmosphere storage of Highbush blueberries (Vaccinium corymbosum ) and Rabbiteye blueberries (V.ashei )

Eccher Tommaso, Elena Carotti and Marco Gibin

Program and Abstract. 9th Controlled Atmosphere Research Conference (CA2005). Michigan State University, East Lansing, Michigan, USA. July 5-10, 2005. page32

2005

บทคัดย่อ

Controlled-atmosphere storage of Highbush blueberries (Vaccinium corymbosum ) and Rabbiteye blueberries (V.ashei ) Blueberry fruit can be easily stored at low temperature and high R.H., for nearly o­ne month, without significant loss of quality. There are differences in storability between cultivars. A screening research was carried out in 2004 to evaluate the storability of 10 different cultivars, some of them produced in different localities, in the plain or o­n the hills. Some cultivars (Barkeley, Brigitte, Elizabeth, Elliott, Lateblue andOzarkblue) were highbush (V. corymbosum) and some (Briteblue, Centurion, Powderblue and Tifblue) were rebbiteye (V. ashel). 15 plastic boxes (each containing 250 grams of fruits) of each cultivar were harvested and immediately cooled at 0 ºC. Within 12 hours the boxes were divided in five groups and stored in five different atmospheres: 2%02 and 10%C02; 4%02 and 10%C02;2%02 and14%C02; 4%02 and 14%CO2; Control, 21%O2 and 0%C02. Control boxes were checked monthly for decay, withering and general appearance of fruit; the boxes in the different atmospheres were checked after 2, 3, or 4 months’ storage.Weight loss, color, firmness, number of decayed fruits, soluble solids, pH and acidity ofjuice of fruits were measured and general appearance and commercial quality were evaluated.All controlled atmospheres tested extended storability of fruits of all cultivars as compared to control.High differences in storability were found between cultivars:generally rabbiteye cultivars gave better results than high bush o­nes.High CO2 significantly reduced decay while increased fruit acidity and pH of juice.The responses of different cultivars to C.A. composition are discussed.