We tested the impact of storage atmospheres in which the CO2 and O2 percentages sum to 21% on highbush blueberry (Vaccinium corymbosum L.) fruit condition and quality. The CO2 and O2 combinations, in percent composition, were 19%/2%, 18%/3%, 16.5%/4.5%, 15%/6%, 13.5%/7.5%, 12%/9%, 6%/15%, and 0%/21% for CO2/O2, respectively. Nine blueberry cultivars were evaluated (Duke, Toro, Brigitta, Ozarkblue, Nelson, Liberty, Elliott, Legacy, and Jersey) after 8 weeks of controlled atmosphere (CA) storage at 0 °C. Surface mold, berry decay, skin reddening (associated with fruit pulp browning), fruit firmness, pulp discoloration, and the content of ethanol and acetaldehyde were assessed. Fruit firmness, skin reddening, and decay declined and the proportion of fruit with severe internal discoloration tended to increase as CO2 concentrations increased. Ethanol and acetaldehyde accumulation was minimal, indicating fermentation was not induced by the atmospheric conditions applied. Cultivar effects were far more pronounced than atmosphere effects. Some cultivars such as Duke, Toro, Brigitta, Liberty, and Legacy appear to be well suited to extended CA storage, whereas other cultivars such as Elliott stored moderately well, and Ozarkblue, Nelson, and Jersey stored poorly. The data indicate that responses to high levels of CO2, while O2 is maintained at its maximum level practicable, can, in a cultivar-dependent manner, include significant negative effects on quality while achieving the desired suppression of decay.
Within-plant variability in blueberry (Vaccinium corymbosum L.): maturity at harvest and position within the canopy influence fruit firmness at harvest and postharvest
