Effects of high CO2 on the quality and antioxidant capacity of postharvest blueberries (Vaccinium spp.)

Blueberries have a high commercial value on the international market but deteriorate rapidly after harvest, which is caused by high temperature and humidity. In the present work, the effects of high CO2 (25%) were evaluated at 0 degrees C for 35 days on the quality and Antioxidant capacity (AC) of blueberries (Vaccinium spp.). The results indicated that 25% CO2 treatment significantly delayed the respiration rate and preserved the aroma compounds. Meanwhile, the levels of aldehydes and limonene were enhanced, but esters and ethanol contents were decreased by 25% CO2-treated. In addition, the activity of the enzymes (Peroxidase (POD), Catalase (CAT) and Superoxide dismutase (SOD)) was promoted, while 25% CO2-treated inhibited Ascorbate peroxidase (APX) activity. Simutanously, 25% CO2 increased the accumulation of antioxidants (Total phenolic [TPC], flavonoid, Ascorbic acid [AsA] and Glutathione [GSH]), and the free radical-scavenging capacity (hydroxyl (center dot OH) and 1, 1-Diphenyl-2-picrylhydrazyl (DPPH)) was also enhanced. This study showed that high CO2 could maintain the quality of blueberries by inhibiting respiration as well as maintaining the aroma and AC.

Automated summary

This study found that the 25% high CO2 treatment helps to delay the respiration rate of blueberries, preserve aroma compounds, promote enzyme activity, and accumulate antioxidants, thus maintaining the quality of the blueberries.