Effect of Preharvest Sprayed Treatment with Chlorine Dioxide on Preservation of Blueberry during Storage
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Abstract:
The effects of preharvest treatment with chlorine dioxide on physiological, biochemical and preservation mechanisms of modified atmosphere packaged blueberry during near-freezing point storage were analyzed. ‘Powder blue’ blueberry fruit were sprayed with 0, 20, 40 and 60 mg/L ClO2 before harvest, respectively. They were packaged in perforated polyethylene plastic box, then moved into a polyethylene film bag with a slackened tie and stored at -1±0.1 ℃. The colony clearance rate on fruit surface, flavor index, decay rate, weight loss, total soluble solids, soft fruit rate, respiration rate, anthocyanin, polyphenols, titratable acids and pH value were measured. Meanwhile, the activities of some free radical scavenging and formation-related enzymes such as polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonialyase (PAL) were investigated. The result showed that the appropriate concentration of chlorine dioxide treatment could effectively remove colonies on fruit surface, reduce total soluble solids, decay rate and weight loss, inhibit fruits soften, decrease respiration rate, increase the activities of POD and PAL, and maintained low level PPO activity. By comparative analysis of different concentrations, the best sprayed concentration of chlorine dioxide was determined as 40 mg/L, which can effectively increase preservation and considerably extend the storage period.
