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Title: UV-C LIGHT TREATMENT AND STORAGE TEMPERATURE ON QUALITY OF STORED BLUEBERRIES

Author
item PERKINS VEAZIE, PENELOPE
item HOWARD, LUKE - UNIV. OF ARKANSAS

Submitted to: HortScience
Publication Type: Abstract Only
Publication Acceptance Date: 1/10/2003
Publication Date: 4/10/2003
Citation: PERKINS VEAZIE,P.M., HOWARD,L., UV-C LIGHT TREATMENT AND STORAGE TEMPERATURE ON QUALITY OF STORED BLUEBERRIES, HORTSCIENCE, 2003.

Interpretive Summary:

Technical Abstract: Interest in the health properties of blueberries has resulted in several studies on the antioxidant content of blueberry cultivars. Additionally, the use of short-wave light treatments (<300 nm) has been found to effectively reduce decay in strawberries and grapes. The objective of this study was to determine the effect of ultraviolet light treatment on the shelf life and antioxidant content of blueberries. `Collins' and `BlueCrop' blueberries were subjected to 1000 and 2000 Joules of UV-C light (254 nm). All berries were held at 2 C for 23 days, 5 C for 14 days, or at 2 or 5 C for 21 or 14 days followed by 2 days at 20 C. The firmness of `Collins' blueberries held at 5 C decreased while `Bluecrop' fruit firmness decreased only after exposure to 20 C. Decay was not reduced by UV light treatment but was increased in berries held at 20 C. Total phenolic and anthocyanin contents and oxygen radical absorbing capacity (ORAC) will be determined. Titratable acidity and pH of fruit purees were not affected by light treatment while acidity was decreased and pH increased in stored fruit. Results from this study indicate that blueberries were able to tolerate 254 nm light treatments up to an intensity of 2000 Joules.