Effects of cuticular wax on the postharvest quality of blueberry fruit. (15th January 2018)

• Record Type: Journal Article
• Authors: Chu, Wenjing; Gao, Haiyan; Chen, Hangjun; Fang, Xiangjun; Zheng, Yonghua
• Is Part Of: Food chemistry. Volume 239(2018)
• Page Start: 68
• Page End: 74
• Publication Date: 2018-01-15
• Subjects: Blueberry fruit -- Wax removal -- Postharvest quality -- Reactive oxygen species -- Membrane structure; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.06.024
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The light-blue color of blueberry fruit is due to the presence of waxy bloom. Damage to the wax layer affects the sensory and nutritional quality of the fruit. Wax removal causes disruption of reactive oxygen metabolism and membrane structure. Abstract: The blueberry fruit has a light-blue appearance because its blue-black skin is covered with a waxy bloom. This layer is easily damaged or removed during fruit harvesting and postharvest handling. We investigated the effects of wax removal on the postharvest quality of blueberry fruit and their possible mechanisms. The removal of natural wax on the fruit was found to accelerate the postharvest water loss and decay, reduce the sensory and nutritional qualities, and shorten the shelf-life. Wax removal decreased the activities of antioxidant enzymes and contents of antioxidants, and accelerated accumulation of ROS and lipid peroxidation, especially at the later period of storage. Moreover, the organellar membrane structure was disrupted in fruit with wax removed. These results indicate that cuticular wax plays an important role in maintaining the postharvest quality and delaying fruit senescence. The results should improve our understanding for better preservation of postharvest quality of blueberry fruit.