Effect of storage conditions on key odorants and quality of southern highbush blueberries (Vaccinium corymbosum) | Poster Board #3709

To preserve quality and extend shelf-life, blueberries need to be maintained at low refrigerated temperatures and high relative humidity during cold storage and transportation. However, within the supply chain system of blueberry storage, temperatures may be much higher during transportation and retail display which could lead to deterioration of blueberry quality based on acidity, sugar, texture and change of aroma-active components. This could potentially affect consumer acceptance and flavor perception of blueberry. It is also possible that even when storing under optimal conditions that this could occur. Therefore, the aim of this study was to investigate the quality changes of highbush blueberry in terms of physicochemical and flavor characteristics during the different storage conditions. Four storage treatments were evaluated: 1) 1°C, at 3 weeks 2) 1°C at 3 weeks and 10°C at 1 week 3) 1°C at 3 weeks, 10°C at 1 week and 20°C for 2 days. Storage conditions did not impact soluble solids but caused a loss of firmness and decrease of total acidity when temperature and length of storage were increased. Sensory directed-flavor analysis by solvent-assisted flavor evaporation and aroma extract dilution analysis revealed that key odorants affected by storage conditions of ‘Snowchaser’ blueberries with OAV > 64 were ethyl 3-methylbutanoate, (Z)-3-hexenal, (E)-2-hexenal, (Z)-3-hexen-1-ol, linalool, 3-methylbutanoic acid, α-terpineol, eugenol, and vanillin which varied in FD factors and OAVs. Results of this study should aid in the understanding of how storage conditions affect blueberry flavor and may be useful in understanding means to better maintain blueberry flavor in long term storage.