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Preharvest β-aminobutyric acid treatment alleviates postharvest deterioration of ‘Bluecrop’ highbush blueberry fruit during refrigerated storage
- Chea, Sinath, Yu, Duk Jun, Park, Junhyung, Oh, Hee Duk, Chung, Sun Woo, Lee, Hee Jae
- Scientia horticulturae 2019 v.246 pp. 95-103
- Vaccinium corymbosum, acid treatment, beta-aminobutyric acid, cell walls, cold storage, color, endo-1,4-beta-xylanase, enzyme activity, firmness, fruit quality, fruits, hemicellulose, organic acids and salts, pectins, polyethylene terephthalates, polygalacturonase, shrubs, storage quality, storage time, sugars
- We examined the effect of preharvest β-aminobutyric acid (BABA) treatment on postharvest quality and the softening of ‘Bluecrop’ highbush blueberry fruit during postharvest refrigerated storage. Reddish purple-colored fruit on shrubs were treated with 20 mM BABA and harvested 7 days after treatment when they turned dark purple. The harvested fruit were stored in clear polyethylene terephthalate clamshells at 2 °C for up to 20 days. Preharvest BABA treatment significantly delayed color changes, enhanced individual soluble sugars and organic acids, and reduced decay incidence. BABA-treated fruit also retained higher skin firmness throughout the storage period. Cell wall materials, closely associated with fruit softening, were significantly higher in BABA-treated fruit than in control. Moreover, preharvest BABA treatment significantly enhanced fruit pectin content at harvest and reduced activities of polygalacturonase and endo-1,4-β-xylanase, although hemicellulose content was unchanged. These results suggest that preharvest BABA treatment alleviates the deterioration of postharvest quality in ‘Bluecrop’ highbush blueberry fruit including skin firmness during refrigerated storage.