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Title: EFFECT OF HIGH OXYGEN ATMOSPHERES ON BLUEBERRY PHENOLICS, ANTHOCYANINS, AND ANTIOXIDANT CAPACITY

Author
item ZHENG, YONGHUA - NANJING, CHINA
item Wang, Chien
item Wang, Shiow
item ZHENG, WEI - JHEJIANG, CHINA

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/5/2003
Publication Date: 10/17/2003
Citation: Zheng, Y., Wang, C.Y., Wang, S.Y., Zheng, W. 2003. Effect of high oxygen atmospheres on blueberry phenolics, anthocyanins, and antioxidant capacity. Journal of Agricultural and Food Chemistry. Vol. 51, No. 24, 7162-7169

Interpretive Summary: Blueberries are rich in antioxidants that may provide protection against heart diseases, stroke, and cancers. Unfortunately, blueberries are highly perishable and are susceptible to decay which limits their postharvest storage-life to just several days. In an attempt to reduce decay, extend storage life, and maintain the quality of blueberries, we treated blueberry fruit with various concentrations of oxygen. We found that fruit treated with oxygen concentrations at 60% or higher had less decay and maintained higher antioxidant capacity compared to those exposed to 40% or lower oxygen. The results obtained in this study will be useful to other researchers, the blueberry industry, and consumers by leading to methods that will lengthen the postharvest storage-life of blueberries.

Technical Abstract: The influence of high oxygen concentrations on total phenolic, total anthocyanin, individual phenolic compounds and antioxidant capacity (measured as oxygen radical absorbance capacity, ORAC) in highbush blueberry fruit (Vaccinium corymbosum L. cv. Duke) was investigated. Freshly harvested blueberries were placed in jars ventilated continuously with air or with 40, 60, 80, or 100% O2 at 5 degree C for up to 35 days. Samples were taken initially and at 7-day intervals during storage. While the quality parameters of titratable acidity, total soluble solids and surface color were only slightly affected by the superatmospheric O2 treatments, the antioxidant levels were markedly increased by 60-100% O2 treatments as compared with 40% O2 treatment or air control during 35 days of storage. Elevated O2 between 60-100% also promoted the increases of total phenolics and total anthocyanins as well as the individual phenolic compounds analyzed by HPLC. Fruit treated with O2 concentrations at 60% or higher also exhibited significantly less decay. Data obtained in this study suggest that high oxygen treatments may improve the antioxidant capacity of blueberry fruit. Furthermore, antioxidant capacity may be correlated with total phenolic and anthocyanin contents in blueberries.