Page 20 - CSHS 2022 Book of Abstracts - 2022-08-22 web version

CSHS 2022 Conference

Abstracts – Oral Presentations

(FO.1) [Abstract withdrawn]

(FO.2) Effect of the ripening stage and post-harvest storage on blueberry aroma
Joana Pico , Chelsea Harris , Chloe Lu , Eric M. Gerbrandt , Simone D. Castellarin
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1. Wine Research Center, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC; 2.
British Columbia Blueberry Council, Abbotsford, BC
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Blueberries are recognized for their delightful taste and health benefits. The flavor consistency demanded by
consumers has been demonstrated to be affected by the berry genetic and pre- and post-harvest factors. Improper
ripening levels and adverse storage temperatures could negatively affect blueberry flavor. Understanding aroma
changes during ripening and storage is essential to optimize blueberry flavor throughout the entire value chain. The
main aim of this study was to understand the evolution of 71 volatile compounds during ripening (from green to
ripe berries) and post-harvest cold storage (four weeks at 0.5 °C, 95% RH) in ‘Calypso’ and ‘Last Call’ blueberries
harvested in the Fraser Valley (BC, Canada). Aldehydes, alcohols, and ketones were mainly synthesized in green
berries and their concentration slightly increased during ripening for both genotypes, while esters and acids were
primarily synthesized in the last phase of ripening. Terpenes concentration decreased at the beginning of ripening
followed by a continuous increase until harvest, which doubled the initial green berries concentration at harvest for
‘Calypso’ but did not show significant differences for ‘Last Call’. Terpenes and aldehydes comprised around 97 % of
total volatiles at harvest for both genotypes, governing aroma changes during storage. Total volatiles increased until
the second week of storage without a subsequent change until the end, showing a stronger increase for aldehydes.
The selection of the genotype, harvest date, and storage time are demonstrated to strongly affect blueberry flavor.

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