Variation in the impact of stem scar and cuticle on water loss in highbush blueberry fruit argue for the use of water permeance as a selection criterion in breeding
MetadataShow full item record
The role of fruit scar on water loss from fresh harvested, fully blue highbush blueberry (Vaccinium corymbosum L.) fruit was studied on three germplasm lines from each of three half-sib families at University of Talca, Chile. The stem scar of half of the harvested fruit was sealed using nail polish and weight loss of sealed and non-sealed fruit determined daily at 20 °C (5 d storage) and bi-weekly at 0 °C (15 d storage). Fruit firmness was determined at the end of the storage period. The stem scar accounted for approximately 40% of the moisture lost at 20 °C, but percentages varied considerably between lines. While the stem scar covered 0.19% to 0.74% of the fruit surface area, its rate of transpiration was 170-times higher than for the cuticle at 20 °C. The larger the fruit scar area, the greater was the absolute rate of water loss, but scar size scar did not affect the rate of weight loss expressed on a per gram fruit basis. Higher levels of water loss were associated with a greater loss in firmness; fruit having a large scar had a greater rate of water loss and were less firm than those having medium or small scars. The water permeance of the fruit cuticle varied two-fold and the apparent permeance of the scar varied three-fold among the 9 lines evaluated when held at 20 °C. Interestingly, one line exhibited a 75% lower rate of water loss from its stem scar than the other lines than would be predicted based on its scar diameter. Storage at 0 °C reduced the rate of water loss by 90% but the cuticle permeance was not affected by temperature. Sealing the stem scar increased fruit firmness retention at 0 °C and 20 °C, but provided less benefit at 0 °C vs. 20 °C. The highly variable nature of water loss through the stem scar and the cuticle in this study suggests that large gains in reductions in water loss are possible for the highbush blueberry once the mechanisms for transpiration are better understood.
Is part ofPostharvest Biology and Technology, 2017, vol. 132, p. 88-96
European research projects
The following license files are associated with this item:
Showing items related by title, author, creator and subject.
Within-plant variability in blueberry (Vaccinium corymbosum L.): maturity at harvest and position within the canopy influence fruit firmness at harvest and postharvest Lobos, Gustavo A.; Bravo, Carolina; Valdés, Marcelo; Graell i Sarle, Jordi; Lara Ayala, Isabel; Beaudry, Randolph M.; Moggia Lucchini, Claudia (Elsevier, 2018)For blueberry, harvest readiness is based on skin color, with fruit being considered ready to pick when the berry skin reaches 100 % blue coverage. The extended bloom period for the blueberry inflorescence and uneven ...
Fruit characteristics and cuticle triterpenes as related to postharvest quality of highbush blueberries Moggia Lucchini, Claudia; Graell i Sarle, Jordi; Lara Ayala, Isabel; Schmeda-Hirschmann, Guillermo; Thomas-Valdés, Samanta; Lobos, Gustavo A. (Elsevier, 2016-09-15)Chilean fresh blueberries take 20-50 days to arrive by boat to the Northern hemisphere, softening and dehydration being the main defects upon arrival. The effect of maturity at harvest (75% blue, 100% blue, and overripe) ...
Changes in quality and maturity of ‘Duke’ and ‘Brigitta’ blueberries during fruit development: postharvest implications Moggia Lucchini, Claudia; González, Carla; Lobos, Gustavo A.; Bravo, Carolina; Valdés, Marcelo; Lara Ayala, Isabel; Graell i Sarle, Jordi (International Society for Horticultural Science (ISHS), 2018)Fresh Chilean blueberries take in average 20-50 days to reach overseas markets, so a better knowledge of their postharvest behavior would help maintaining their quality for longer periods. Quality of highbush blueberries ...