Comparison of Preservation Effects of Different Preservatives on Blueberry
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Abstract:
In order to extend the storage time of blueberry, five different preservative methods, including eugenol slow-release preservation, clove extract, ethanol fumigation, controlled atmosphere preservation and eugenol slow-release combined with controlled atmosphere preservation, were used to study the effects on the quality of blueberry during the storage. The results showed that the five preservative methods significantly inhibited the rot and quality loss rate of blueberry fruit, and effectively alleviated the decrease of soluble solids, titratable acid, reducing sugar, Vc content, inhibited the increase of MDA content. At the same time, SOD vitality of the blueberry fruit was maintained at high lever. When blueberries were stored for 49 days, the rot rate and weight loss rate of blueberries treated with eugenol slow-release and controlled atmosphere were 50.13% and 2.71%, respectively; the soluble solids, titratable acid, reducing sugar, Vc and anthocyanin contents were 7.06%, 7.26 g/kg, 4.14 g/100 g, 0.93 g/100 g and 117.48 mg/100 g, respectively; MDA content was 26.84 nmol/g and SOD activity was 176.34 U/mL. Compared with the control sample, eugenol slow-release combined with controlled atmosphere can extend the storage of blueberries for 14 days. The results indicated that the five kinds of preservation treatments have a certain preservation effect on blueberries, and the eugenol slow-release combined with controlled atmosphere was the best preserved method.
