Abstract:

The effect of ice temperature storage for 40 d combined with modified atmosphere packaging (MAP) on the
fruit quality, physiological indexes and volatile substances of ‘Berkeley’ and ‘Northland’ blueberries during subsequent
shelf life at 10 ℃ was investigated. Results showed that stored blueberry fruit from both cultivars had similar changing
patterns during shelf life. Ice temperature storage combined with MAP extended the shelf life of blueberry by effectively
postponing the descent of fruit firmness and vitamin C content, restraining the increase of malondialdehyde (MDA) content,
maintaining higher levels of glutathione (GSH) content and of peroxidase (POD) and superoxide dismutase (SOD) activities,
and significantly controlling fruit weight loss and rot. Alcohol and ester compounds were increased during the shelf life of
blueberry fruit, whereas terpenes presented a declining trend. Ice temperature storage combined with MAP resulted in higher
levels of alcohols and esters in blueberry, but lower levels of terpenes than ice temperature storage alone.

Key words: blueberry, modified atmosphere, shelf life after storage, physiological quality, volatile substances