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

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Abstract

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 °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 (·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.

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Abbreviations

AC:

Antioxidant capacity

POD:

Peroxidase

CAT:

Catalase

SOD:

Superoxide dismutase

APX:

Ascorbate peroxidase

TPC:

Total phenolic

AsA:

Ascorbic acid

GSH:

Glutathione

·OH:

Hydroxyl

DPPH:

1, 1-Diphenyl-2-picrylhydrazyl

1-MCP:

1-Methlcyclopropene

MAP:

Modified atmosphere packaging

CA:

Controlled atmosphere

CSP:

Chelator-soluble pectins

CK:

Control

TCA:

Trichloroacetic acid

DTNB:

5, 5’-Dithiobis-(2-nitrobenzoic acid)

EDTA-Na2 :

Ethylenediaminetetraacetic acid disodium salt

PVP:

Polyvinyl pyrrolidone

GC–MS:

Gas chromatography–mass spectrometry

EDTA:

Ethylenediaminetetraacetic acid

NBT:

Nitrotetrazolium blue chloride

PBS:

Phosphate buffer solution

ANOVA:

One-way analysis of variance

MVS:

Major volatile substances

PUFA:

Polyunsaturated fatty acid

ROS:

Reactive oxygen species

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Acknowledgements

This study was supported by the ‘Thirteenth Five-Year Plan’ for National Key Research and Development Program (Grant No. 2016YFD0400903).

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Authors and Affiliations

  1. College of Life Science, Dalian Minzu University, Dalian, 116600, China

    Hongdou Gao, Wenzhong Hu, Aili Jiang, Fuhui Zhou & Ke Feng

  2. Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, 116600, China

    Hongdou Gao, Wenzhong Hu, Aili Jiang, Fuhui Zhou & Ke Feng

  3. Dalian University of Technology, Dalian, 116024, China

    Yuge Guan & Saren gaowa

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  1. Hongdou Gao
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Gao, H., Hu, W., Jiang, A. et al. Effects of high CO2 on the quality and antioxidant capacity of postharvest blueberries (Vaccinium spp.). Food Measure 15, 5735–5743 (2021). https://doi.org/10.1007/s11694-021-01062-x

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  • DOI: https://doi.org/10.1007/s11694-021-01062-x

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