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Food Chem

Title:		Effect of mechanical vibration on postharvest quality and volatile compounds of blueberry fruit
Author(s):		Xu F; Liu S; Liu Y; Wang S;
Address:		"Experimental Teaching Center, Shenyang Normal University, Shenyang, Liaoning 110034, China. Logistics Management Office, Shenyang Pharmaceutical University, Shenyang, Liaoning 110016, China. Experimental Teaching Center, Shenyang Normal University, Shenyang, Liaoning 110034, China. Electronic address: 329805274@qq.com"
Journal Title:		Food Chem
Year:		2021
Volume:		20210202
Issue:
Page Number:		129216 -
DOI:		10.1016/j.foodchem.2021.129216
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The objective of the study was to investigate the effect of mechanical vibration on postharvest quality and volatile compounds in blueberries (Vaccinium spp. Berkeley). Ethylene production, respiratory rate, firmness, decay incidence, soluble solids content (SSC), titratable acid content (TAC), flavonoid content, total phenols content (TPC), enzyme activity and volatile compounds of blueberry fruit were determined. Results showed that mechanical vibration resulted in the increase of ethylene production, respiratory rate, decay incidence and the decrease of firmness, enzyme activity, SSC, TAC, flavonoid content, TPC in blueberries comparing with the control. Moreover, mechanical vibration improved the relative content of alcohols and decreased the relative content of esters in comparison with the control group. In conclusion, the effect of transport vibration on blueberry quality was conspicuous. The quality of blueberry fruit gradually decreased with the extension of vibration time during the transportation, which seriously reduced storage life and commodity value of blueberries"
Keywords:		Blueberry Plants/*chemistry *Food Quality Fruit/*chemistry *Vibration Volatile Organic Compounds/*analysis Blueberry Mechanical vibration Postharvest quality Volatile compounds;
Notes:		"MedlineXu, Fangxu Liu, Shiyang Liu, Yefei Wang, Shenghou eng England 2021/02/14 Food Chem. 2021 Jul 1; 349:129216. doi: 10.1016/j.foodchem.2021.129216. Epub 2021 Feb 2"