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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.