EFFECT OF CHILLING TEMPERATURE STORAGE ON SOME BERRIES POSTHARVEST PERIOD

Abstract

Keywords.organic berries, refrigerated storage, shelf life, quality parameters

Full text

Results and discussions
EFFECT OF CHILLING TEMPERATURE STORAGE
ON SOME BERRIES POSTHARVEST PERIOD
Mona Popa1; Andreea Stan2(andreea_stan88@yahoo.com); Vlad Popa2; Elisabeta Elena Popa1;
Liliana Badulescu2; Amalia Mitelut1
1University of Agronomic Sciences and Veterinary Medicine of Bucharest
2Research Center for Studies of Food and Agricultural Products Quality, University of Agronomic Sciences and Veterinary Medicine of Bucharest
Introduction
Berries are highly regarded on account of their attractive colors, unique flavors,
delicate textures, and especially their numerous health benefits (Feng et al., 2016).
Also, it is widely recognized that berries are rich in phenolic compounds. In
addition to flavonols commonly found in berries, anthocyanins are dominant in
dark-skinned berries, such as blackcurrant (Ribes nigrum) and bilberry (Vaccinium
myrtillus) (Tian et al., 2017). The objective of this study was to determine which are
the best storage practices for improved quality of wild and cultivated berries.
Materials and Methods
Blackcurrants (Ribes nigrum), bilberry (Vaccinium myrtillus) and raspberries
(Rubus idaeus) analysed in this study were harvested and selected for integrity
of fruits. Storage tests consist in putting 200 g of fruits (wild and cultivated) in
perforated PET trays by hand, that were then storaged in different chilling
temperatures (3°C and 5°C) for several days until spoilage. Different quality
parameters were measured: physical-chemical, nutritional and microbiological
parameters. The experiments were conducted along 17 days (both 3°C and 5°C)
for blackcurrants; 11 days (both 3°C and 5°C) for bilberry and 4 days (both 3°C
and 5°C) raspberries. Also microbiological analysis have been performed.
Conclusions.
The berries deposited at 3°C presented a decreasing number of colony
forming units and the physical –chemical parameters degraded slower
than the samples stored at 5°C.
Regarding the other analyzed parameters, it is a variation which could
be base on different maturity degree of fruits at starting point which is
very difficult to establish according to the color of fruits for these
species.
Acknowledgements:
Financial support for this project is provided by funding bodies within the CORE Organic Plus FP7-ERA-
NET-618107 Ensuring quality and safety of organic food along the processing chain and with cofounds
from the European Commission UEFISCDI - ERA NET for Romanian Partner USAMVB - “Innovative and
eco-sustainable processing and packaging for safe and high quality organic berry products with enhanced
nutritional value” EcoBerries.
Reference.
1. Tian Y., Liimatainen J., Alanne A.L., Lindstedt A., Liu P., Sinkkonen J., Kallio H., Yang B., Phenolic compounds extracted
by acidic aqueous ethanol from berries and leaves of different berry plants 2017, Food Chem., 220, p. 266-281.
2. Feng C., Su S., Wang L., Wu J., Tang Z., Xu Y., Shu Q., Wang L., Antioxidant capacities and anthocyanin characteristics of
the black–red wild berries obtained in Northeast China 2016, Food Chemistry, 204, p. 150-158.
Color changes during storage period
Keywords. organic berries, refrigerated storage, shelf life, quality parameters
Nutritional parameters
Microbiological parameters
Analyzed
sample
Storage
conditions
Analysis
moment
(days)
pH Titratable
acidity (TA) Brix (°Bx) Firmness
The weight of 10
fruit (g)
The weight of
the calyx of the
10 fruit (g)
Blackcurrant
N/A 0 2.97 (±0.01) 3.03 (±0.07)
14.2 (
±
0.00)
0.23 (±0.06) 12.83 0.119
3 °C
6 3.03 (±0.03) 2.77 (±0.10) 14 (±0.00) 0.32 (±0.08) - -
12 2.99 (±0.01) 2.97 (±0.07)
14.3 (
±
0.00)
0.23 (±0.09) - -
16 2.95 (±0.01) 2.83 (±0.05)
14.1 (
±
0.01)
0.21 (±0.05) - -
5 °C
6 3.09 (±0.01) 2.71 (±0.15)
15.3 (
±
0.00)
0.26 (±0.09) - -
12 2.99 (±0.01) 2.56 (±0.04)
15.4 (
±
0.00)
0.23 (±0.07) - -
16 2.98 (±0.02) 3.64 (±0.40)
14.7 (
±
0.06)
0.22 (±0.04) - -
Bilberry
N/A 0 3.14 (±0.01) 1.6 (±0.07)
10.3 (
±
0.00)
0.136 (±0.06) 3.08 -
3°C
2 3.08 (±0.01) 1.51 (±0.04)
10.4 (
±
0.00)
0.152 (±0.08) - -
4 3.27 (±0) 1.82 (±0.03)
10.2 (
±
0.01)
0.106 (±0.02) - -
7 3.08 (±0.02) 1.91 (±0.04) 9.8 (±0.01) 0.98 (±0.04) - -
11 2.81 (±0.02) 2.2 (±0.00) 9.5 (±0.01) 0.87 (±0.02) - -
5°C
2 3.23 (±0.07) 1.53 (±0.13)
10.3 (
±
0.00)
0.149 (±0.05) - -
4 3.51 (±0) 1.72 (±0.04)
10.2 (
±
0.00)
0.159 (±0.04) - -
7 3.09 (±0.02) 1.84 (±0.04)
10.1 (
±
0.05)
0.140 (±0.07) - -
11 3.05 (±0) 2.12 (±0.00) 9.4 (±0.05) 0.132 (±0.03) - -
Raspberry
N/A 0 3.52 (±0.00) 1.06 (±0.00)
11.3 (
±
0.20)
N/A 139.30 3.37
3°C 2 3.69 (±0.00) 1.04 (±0.00) 9.8 (±0.10) N/A - -
4 3.74 (±0.00) 0.98 (±0.00) 9.3 (±0.10) N/A - -
5°C 2 3.69 (±0.00) 1.03 (±0.00) 9.7 (±0.05) N/A - -
4 3.7 (±0.00) 1.09 (±0.00) 9.4 (±0.05) N/A - -
Physical-chemical parameters
97.27
33.92 45.34 46.44
97.27
40.97 51.84 67.05
0
50
100
150
0 6 12 17
ml CO2/kg/h
Analysis moment (days)
Respiration rate - blackurrant
3°C 5°C
0.42
0.73 0.69
0.51
0.42
0.59 0.57 0.61
0
0.5
1
0 6 12 17
ml water/100 g product/h
Analysis moment (days)
Transpiration rate - blackurrant
3°C 5°C
140.37
37.08 38.99
140.37
84.47 91.91
0
50
100
150
0 2 4
ml CO2/kg/h
Analysis moment (days)
Respiration rate - raspberry
3°C 5°C
1.44 1.31 1.39
1.44 1.35 1.61
0
0.5
1
1.5
2
024
ml water/100 g product/h
Analysis moment (days)
Transpiration rate - raspberry
3°C 5°C
52.58
18.32 21.92 26.22
11.53
52.58
24.75
39.25
71.23
33.57
0
50
100
0 2 4 7 11
ml CO2/kg/h
Analysis moment (days)
Respiration rate - bilberry
3°C 5°C
1.83
1.47
1.82 2.01
0.79
1.83
2.27 2.15 1.98
0.58
0
1
2
3
0 2 4 7 11
ml water/100 g product/h
Analysis moment (days)
Transpiration rate - bilberry
3°C 5°C
Sample
Storage
conditions
Storage period
(days) L* a* b*
Blackcurrant
N/A 0 12.98 (±0.40) 25.71 (±1.47) 9.37 (±0.69)
3°C
6 12.86 (±0.32) 24.79 (±0.75) 8.47 (±0.38)
12 10.03 (±0.45) 25.44 (±1.03) 8.44- (±0.95)
17 8.76 (±1.78) 21.8 (±2.72) 5.58 (±2.03)
5°C
6 11.78 (±0.33) 26.35 (±0.59) 10.21 (±0.47)
12 7.85 (±0.70) 23.18 (±1.08) 6.01 (±0.96)
17 6.19 (±0.42) 20.19 (±0.82) 4.34 (±0.65)
Bilberry
N/A 0 2.48 (±0.10) 8.91 (±0.22) 1.92 (±0.20)
3°C
2 2.82 (±0.13) 8.79 (±0.33) 1.58 (±0.28)
4 3.05 (±0.10) 8.86 (±0.39) 2.48 (±0.12)
7 2.89 (±0.09) 8.01 (±0.18) 1.64 (±0.25)
11 2.84 (±0.03) 8.77 (±0.32) 2.4 (±0.19)
5°C
2 3.06 (±0.08) 8.33 (±0.29) 1.44 (±0.45)
4 3.01 (±0.05) 8.34 (±0.37) 2.12 (±0.16)
7 2.93 (±0.13) 8.7 (±0.43) 1.71 (±0.15)
11 2.73 (±0.16) 7.79 (±0.54) 2.17 (±0.22)
Raspberry
N/A 0 26.16 (±0.09) 40.02 (±0.19) 20.51 (±0.30)
3°C 224.97 (±0.38) 37.68 (±0.12) 18.75 (±0.36)
424.18 (±0.08) 37.14 (±0.15) 18.81 (±0.29)
5°C 227.17 (±0.25) 39.21 (±0.24) 19.51 (±0.24)
427.55 (±0.17) 39.08 (±0.28) 20.2 (±0.33)
Analyzed
sample
Storage
conditions
Analysis
moment
(days)
Total
aerobic
count
(CFU)
Yeasts
(CFU)
Molds
(CFU)
Blackcurrant
N/A 0 1.1*1035.7*103+
3 °C
5 0 3.2*104+
8
1.45*10
30 0
12 >300 4.3*103+
17
4.45*10
32.1*103+
21
The samples presented visible
mold on the surface.
5 °C
5 0 9.3*103+
8
2.05*10
30 0
12 >300 2*103+
17
1.35*10
3
1.55*10
4+
21
The samples presented visible
mold on the surface.
Bilberry
N/A 0 >300 >300 +
3 °C
2 2*1053.5*103+
4
2.51*10
42*104+
7
1.37*10
52*106+
11 1*1053.2*106+
5 °C
2
3.95*10
53.9*105+
4 2*1051.9*105+
7 1.7*1053*106+
11 1*1055.9*106+
Raspberries
N/A 0 >300 >300 +
3 °C 2 9.5*1042*104+
4 1.2*1054.1*105+
5 °C 2
7.45*10
52.3*104+
4 1.1*1055.7*106+
0 6 12 17
Initially 88.20
3°C 85.29 85.15 84.96
5°C 85.94 85.8 82.31
76
78
80
82
84
86
88
90
Analysis moment (days)
Ascorbic acid content (mg/100g)
0 6 12 17
Initially 4497.57
3°C 3787 2003.78 1074.71
5°C 3083.69 2080.35 1019.26
0
500
1000
1500
2000
2500
3000
3500
4000
4500
5000
Analysis moment (days)
Antioxidant activity (µM quercetin
equivalents)
0 6 12 17
Initially 502.80
3°C 448.00 443.80 116.80
5°C 578 479.13 115.13
0
100
200
300
400
500
600
700
Analysis moment (days)
Total polyphenols content (mg/L GAE)
0 2 4 7 11
Initially 3794.08
3°C 3458.09 3802.41 3657.95 4516.39
5°C 3143.59 3990.49 3893.09 4726.5
0
500
1000
1500
2000
2500
3000
3500
4000
4500
5000
Analysis moment (days)
Antioxidant activity (µM quercetin
equivalents)
0 2 4 7 11
Initially 47.94
3°C 55.90 46.51 59.9 43.15
5°C 55.48 45.91 61.1 51.76
0.0
10.0
20.0
30.0
40.0
50.0
60.0
70.0
Analysis moment (days)
Ascorbic acid content (mg/100g)
0 2 4 7 11
Initially 1031.33
3°C 951.33 1137.33 1435.67 1522.33
5°C 1118.00 1195.67 1565.67 1494.00
0.0
200.0
400.0
600.0
800.0
1000.0
1200.0
1400.0
1600.0
1800.0
Analysis moment (days)
Total polyphenols content (mg/L GAE)
0 2 4
Initially 43.80
3°C 47.34 47.30
5°C 47.75 47.98
0.0
10.0
20.0
30.0
40.0
50.0
60.0
Analysis moment (days)
Ascorbic acid content (mg/100g)
0 2 4
Initially 2118.63
3°C 2089.97 1903.60
5°C 1869.74 1818.1
0
500
1000
1500
2000
2500
Analysis moment (days)
Antioxidant activity (µM quercetin
equivalents)
0 2 4
Initially 339.8
3°C 363.80 288.47
5°C 376.13 315.13
0
50
100
150
200
250
300
350
400
Analysis moment (days)
Total polyphenols content (mg/L GAE)
Blackurrant Bilberry Raspberry