Physiological and biochemical changes during fruit maturation and ripening in highbush blueberry (Vaccinium corymbosum L.)
文献类型： 外文期刊
作者： Shi, Junyan 1 ; Xiao, Yuhang 1 ; Jia, Chengli 1 ; Zhang, Huimin 1 ; Gan, Zhilin 1 ; Li, Xinyi 1 ; Yang, Meiqi 1 ; Yin, Yudong 1 ; Zhang, Guangqi 1 ; Hao, Jingyi 1 ; Wei, Yulong 1 ; Jia, Guoliang 1 ; Sun, Aidong 1 ; Wang, Qing 2 ;
作者机构： 1.Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci & Engn, Beijing Key Lab Forest Food Proc & Safety, Beijing 100083, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Inst Agri Food Proc & Nutr IAPN, Beijing Key Lab Fruits & Vegetable Storage & Proc, Key Lab Biol & Genet Improvement Hort Crops North, Beijing 100097, Peoples R China
关键词： Blueberry; Maturity stages; Physicochemical characteristics; Energy metabolism; Flavor
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2023 年 410 卷
页码：
收录情况： SCI
摘要： The sweetness of blueberry fruit increases over time, as acids are converted to sugars, and full flavor develop-ment is formed by harvest. We comprehensively analyzed the changes and correlation in physiological and biochemical characteristics of blueberries at different maturity stages, including texture, quality, taste and en-ergy change. Our analysis revealed that total anthocyanin content increased and firmness decreased as fruit ripened. Percent moisture, titratable acid (TA), chlorophyll and carotenoid content also decreased, while total soluble solids (TSS), pH, TSS/TA ratio, vitamin C, soluble proteins, and ethylene production all increased. Antioxidant enzyme activity gradually increased during ripening but energy-related metabolites decreased. The flavor attributes of sweetness, bitterness, and sourness were readily perceived using an electronic tongue and a total of 76 volatile compounds were detected by GC-MS. In summary, the maturation of blueberries was correlated with increases of anthocyanins, nutrients, antioxidant activity, taste and aroma, but negatively correlated with energy metabolism.
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