Document Type : Research paper
Authors
1
Reseach Team “Lombricidae, Improving Soil Productivity and Environment” (LAPSE), Centre “Eau, Ressources Naturelles, Environnement et Développement Durable” (CERNE2D), Ecole Normale Supérieure (ENS), Mohammed V University in Rabat, Rabat, Morocco”
2
Laboratory of Industrial Engineering and Surface Engineering, Faculty of Science and Techniques, Sultan Moulay Slimane University, Beni Mellal, Morocco
3
Department of Arboriculture-Viticulture, Ecole Nationale d’Agriculture de Meknès, Meknès, Morocco
Abstract
Blueberry (Vaccinium spp.) is well-known for its high antioxidant capacity and exceptional richness of vitamins, fiber, and polyphenols. Due to its bioactive compounds, flavonoids, tannins, and phenolic acids, blueberry possesses various health benefits, such as anti-diabetic, anticardiovascular, and anti-carcinogenic properties. However, its limited production period and short shelf-life generate tremendous postharvest loss. In this context, post-harvest treatments are necessary to extend the shelf life of blueberries and promote their consumption throughout the year. Thus, this work aimed to evaluate changes in the physical and biochemical quality of blueberries stored at -20 °C for three months. The results showed that one month of frozen storage increased the anthocyanins content in blueberries and preserved all other characteristics. The biochemical fruit quality improved in the second month, while the titratable acidity, pH, total soluble solids, and weight remained preserved. However, at the end of the storage period, there was a continual rise in anthocyanins and flavonoids, whereas polyphenols and antioxidant activity remained stable, surpassing the levels found in fresh blueberries. A notable decline in physical characteristics was observed. In this context, it is recommended to store blueberries at -20 °C for one month at most to maintain fresh consumption quality. Blueberries stored for over two months must be intended for processed blueberry-based products to fully utilize their richness in phenolic compounds and avoid issues related to their sour taste and reduced weight.
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