Changes in energy metabolism accompanying pitting in blueberries stored at low temperature.


Low-temperature storage and transport of blueberries is widely practiced in commercial blueberry production. In this research, the storage life of blueberries was extended at low temperature, but fruit stored for 30 d at 0°C pitted after 2d at room-temperature. Fruit cellular structure and physiological parameters accompanying pitting in blueberries were changed. The objective of this research was to characterise properties of energy metabolism accompanying pitting in blueberries during storage, including adenosine phosphates and mitochondrial enzymes involved in stress responses. Physiological and metabolic disorders, changes in cell ultrastructure, energy content and ATPase enzyme activity were observed in pitting blueberries. Energy shortages and increased activity of phenylalanine ammonia lyase (PAL) and lipoxygenase (LOX) were observed in fruit kept at shelf life. The results suggested that sufficient available energy status and a stable enzymatic system in blueberries collectively contribute to improve chilling tolerance, thereby alleviating pitting and maintaining quality of blueberry fruit in long-term cold storage.

DOI: 10.1016/j.foodchem.2014.05.063

Cite this paper

@article{Zhou2014ChangesIE, title={Changes in energy metabolism accompanying pitting in blueberries stored at low temperature.}, author={Qian Zhou and Chunlei Zhang and Shunchang Cheng and Baodong Wei and Xiuying Liu and Shujuan Ji}, journal={Food chemistry}, year={2014}, volume={164}, pages={493-501} }