Postharvest antimicrobial treatments with organic acids to improve the shelf life of fresh blueberries
DOI:
https://doi.org/10.15835/nbha48111828Keywords:
antioxidant activity; benzoic acid; citric acid; cold storage; microbial growth; sorbic acidAbstract
Fresh highbush blueberries (Vaccinium corymbosum L.) are one of the most popular soft fruits characterized by attractive sensorial attributes and high antioxidant potential. They are highly perishable as they are susceptible to various microbial infections, both pre- and postharvest. The present research was conducted to investigate the effects of postharvest treatments with citric (2%), benzoic (0.2%) and sorbic (0.2%) acids on physicochemical, biochemical and microbiological evolution of fresh blueberries under cold storage conditions. Samples were evaluated initially and at 7-day interval for dry matter, total soluble solids, titratable acidity, total phenolic content, total flavonoid content, antioxidant activity and surface microbial load for six weeks storage time. Chemical treatments significantly reduced the microbial growth on the fruit surface throughout the storage period as compared to the control samples, but they caused a significant increase in moisture loss (sorbic acid > benzoic acid > citric acid > water), probably due to the partial damage of the natural cuticular wax layer covering the fruit. Antimicrobial effects of chemical treatments were more noticeable than their biochemical effects. Total phenolic, total flavonoid content and antioxidant activity showed similar variation pattern during storage in treated and control samples. However, at the end of the storage period, antioxidant activity was significantly higher in samples treated with citric acid and benzoic acid as compared with control samples.
References
Abugoch L, Tapia C, Plasencia D, Pastor A, Castro Mandujano O, López L, Escalona V (2015). Shelf-life of fresh blueberries coated with quinoa protein/chitosan/sunflower oil edible film. Journal of the Science of Food and Agriculture 96:619-626.
Akbas MY, Olmez H (2007). Effectiveness of organic acid, ozonated water and chlorine dippings on microbial reduction and storage quality of fresh-cut Iceberg lettuce. Journal of the Science of Food and Agriculture 87(14):2609-2616.
Almenar E, Samsudin H, Auras R, Harte J (2010). Consumer acceptance of fresh blueberries in bio-based packages. Journal of the Science of Food and Agriculture 90(7):1121-1128.
Chatterjee A, Yasmin T, Bagchi D, Stohs SJ (2004). Inhibition of Helicobacter pylori in vitro by various berry extracts, with enhanced susceptibility to clarithromycin. Molecular and Cellular Biochemistry 265:19-26.
Chiabrando V, Peano C, Beccaro G, Bounous G, Rolle L (2006). Postharvest quality of highbush blueberry (Vaccinium corymbosum L.) cultivars in relation to storage methods. Acta Horticulturae 715:545-551.
Chu W, Gao H, Chen H, Fang X, Zheng Y (2018). Effects of cuticular wax on the postharvest quality of blueberry fruit. Food Chemistry 239:68-74.
Concha-Meyer A, Eifert JD, Williams RC, Marcy JE, Welbaum GE (2015). Shelf life determination of fresh blueberries (Vaccinium corymbosum) stored under controlled atmosphere and ozone. International Journal of Food Science 164143:1-9.
Connor MA, Luby JJ, Hancock FJ, Berkheimer S, Hanson JE (2002). Changes in fruit antioxidant activity among blueberry cultivars during cold-temperature storage. Journal of Agricultural and Food Chemistry 50:893-898.
de Souza BS, O’Hare TJ, Durigan JF, Souza de PS (2006). Impact of atmosphere, organic acids, and calcium on quality of fresh-cut ‘Kensington’ mango. Postharvest Biology and Technology 42:161-167.
del Olmo A, Calzada J, Nuñez M (2017). Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy. Critical Reviews in Food Science and Nutrition 57(14):3084-3103.
Dodd G, Williams CM, Butler LT, Spencer JPE (2019). Acute effects of flavonoid-rich blueberry on cognitive and vascular function in healthy older adults. Nutrition and Healthy Aging 5(2):119-132.
Duan J, Wu R, Strik B, Zhao Y (2011). Effect of edible coatings on the quality of fresh blueberries (Duke and Elliott) under commercial storage conditions. Postharvest Biology and Technology 59:71-79.
Galli RL, Bielinski DF, Szprengiel A, Shukitt-Hale B, Joseph JA (2006). Blueberry supplemented diet reverses age-related decline in hippocampal Hsp70 neuroprotection. Neurobiology of Aging 27:344-350.
Geransayeh M, Mostofi Y, Abdossi V (2012). Effect of ozonated water on storage life and postharvest quality of Iranian table grape (cv. ‘Bidaneh Qarmez’). The Journal of Agricultural Science 4(2):31-38.
Jakobek L, Seruga M, Medvidovic-Kosanovic M, Novak I (2007). Anthocyanin content and antioxidant activities of various red fruit juices. Deutsche Lebensmittel Rundschau 103:58-64.
Jiang Y, Pen L, Li J (2004). Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut. Journal of Food Engineering 63:325-328.
Kalt W, Forney CF, Martin A, Prior RL (1999). Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. Journal of Agricultural and Food Chemistry 47:4638-4644.
Kalt W, McDonald JE (1996). Chemical composition of lowbush blueberry cultivars. Journal of American Society of Horticultural Science 121:142-146.
Kaur A, Gill PPS, Jawandha SK (2019). Effect of sodium benzoate application on quality and enzymatic changes of pear fruits during low temperature. Journal of Food Science and Technology 56(7):3391-3398.
Kowluru RA, Tang J, Kern TS (2001). Abnormalities of retinal metabolism in diabetes and experimental galactosemia. VII. Effect of long-term administration of antioxidants on the development of retinopathy. Diabetes 50:1938-1942.
Lafarga T, Aguiló-Aguayo I, Bobo G, Chung AV, Tiwari BK (2018). Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam. Journal of Food Processing and Preservation 42(7):e13666.
Li C, Luo J, MacLean D (2011). A novel instrument to delineate varietal and harvest effects on blueberry fruit texture during storage. Journal of the Science of Food and Agriculture 91(9):1653-1658.
Loypimai P, Paewboonsom S, Damerow L, Blanke MM (2017). The wax bloom on blueberry: Application of luster sensor technology to assess glossiness and the effect of polishing as a fruit quality parameter. Journal of Applied Botany and Food Quality 90:154-158.
Mohammadzadeh S, Sharriatpanahi M, Hamedi M, Amanzadeh Y, Sadat Ebrahimi SE, Ostad SN (2007). Antioxidant power of Iranian propolis extract. Food Chemistry 103:729-733.
Moze S, Polak T, Gasperlin L, Koron D, Vanzo A, Poklar Ulrih N, Abram V (2011). Phenolics in Slovenian bilberries (Vaccinium myrtillus L.) and blueberries (Vaccinium corymbosum L.). Journal of Agricultural and Food Chemistry 59:6998-7004.
Oliveira I, Sousa A, Ferreira ICFR, Bento A, Estevinho L, Pereira JA (2008). Total phenols, antioxidant potential and antimicrobial activity of walnut (Juglans regia L.) green husks. Food and Chemical Toxicology 46:2326-2331.
Pao S, Petracek PD (1997). Shelf life extension of peeled oranges by citric acid treatment. Food Microbiology 14:485-491.
Parish ME, Beuchat LR, Suslow TV, Harris LJ, Garrett EH, Farber JN, Busta FF (2003). Methods to reduce/eliminate pathogens from fresh and fresh-cut produce. Comprehensive Reviews in Food Science and Food Safety 2:161-173.
Proestos C (2018). Superfoods: Recent data on their role in the prevention of diseases. Current Research in Nutrition and Food Science 6(3).
Pusik L, Pusik V, Lyubymova N, Bondarenko V, Gaevaya L (2018). Investigation of the influence of antimicrobial preparations on the shelf life of broccoli cabbage. Eureka: Life Sciences 4:13-19.
Rahman MS (2007). Preservation using chemicals and microbes. In: Rahman MS (Ed). Handbook of Food Preservation. CRC Press, 2nd ed, pp 287.
Ramos B, Miller F, Brandão TR, Teixeira P, Silva CL (2013). Fresh fruits and vegetables -an overview on applied methodologies to improve its quality and safety. Innovative Food Science and Emerging Technologies 20:1-15.
Ramos-Villarroel AY, Martín-Belloso O, Soliva-Fortuny R (2015). Combined effects of malic acid dip and pulsed light treatments on the inactivation of Listeria innocua and Escherichia coli on fresh-cut produce. Food Control 52:112-118.
Reque PM, Steffens RS, Jablonski A, Flôres SH, Rios AO, Jong EV (2014). Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity. Journal of Food Composition and Analysis 33(1):111-116.
Singleton VL, Rossi JA (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16:144-158.
Sun XX, Narciso J, Wang Z, Ference C, Bai JH, Zhou KQ (2014). Effects of chitosan -essential oil coatings on safety and quality of fresh blueberries. Journal of Food Science 79:955-960.
Trigo MJ, Sousa MB, Botelho ML, Veloso G (2006). Quality of gamma irradiated blueberries. Acta Horticulturae 715:573-577.
Velázquez LD, Barbini NB, Escudero M, Estrada C, de Guzman AMS (2009). Evaluation of chlorine, benzalkonium chloride and lactic acid as sanitizers for reducing Escherichia coli O157:H7 and Yersinia enterocolitica on fresh vegetables. Food Control 20(3):262-268.
Vilas Boas BM, Nunes EE, Fiorini FVA, Lima LCO, Vilas Boas EVB, Coelho AHR (2004). Avaliaçãao da qualidade de mangas ‘Tommy Atkins’ minimamente processadas. Revista Brasileira de Fruticultura 26:540-543.
Vrhovsek U, Masuero D, Palmieri L, Mattivi F (2012). Identification and quantification of flavonol glycosides in cultivated blueberry cultivars. Journal of Food Composition and Analysis 25:9-16.
Wang SY, Chen H, Camp MJ, Ehlenfeldt MK (2012). Genotype and growing season influence blueberry antioxidant capacity and other quality attributes. International Journal of Food Science and Technology 47:1540-1549.
Yang G, Yue J, Gong X, Qian B, Wang H, Deng Y (2014). Blueberry leaf extracts incorporated chitosan coatings for preserving postharvest quality of fresh blueberries. Postharvest Biology and Technology 92:46-53.
Zheng Y, Wang YC, Wang YS, Zheng W (2003). Effect of high-oxygen atmospheres on blueberry phenolics, anthocyanins, and antioxidant capacity. Journal of Agricultural and Food Chemistry 51:7162-7169.
Zheng Y, Yang Z, Chen X (2008). Effect of high oxygen atmospheres on fruit decay and quality in Chinese bayberries, strawberries and blueberries. Food Control 19:470-474.
Ziberna L, Lunder M, Moze S, Vanzo A, Tramer F, Passamonti S, Drevensek G (2010). Acute cardioprotective and cardiotoxic effects of bilberry anthocyanins in ischemia-reperfusion injury: beyond concentration-dependent antioxidant activity. Cardiovascular Toxicology 10:283-294.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Alina Madalina PLESOIANU, Felicia TUTULESCU, Violeta NOUR

This work is licensed under a Creative Commons Attribution 4.0 International License.
License:
Open Access Journal:
The journal allows the author(s) to retain publishing rights without restriction. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author.