Effect of ethanol treatment on the quality and volatiles production of blueberries after harvest.

Yaru JiWenzhong Hu Aili Jiang Zhi-Long XiuJia LiaoXiaozhe YangYuge GuanGaowa SarenKe Feng

Published in: Journal of the science of food and agriculture (2019)

The preservative effect of ethanol on blueberry was significantly affected by ethanol concentration. In this study, the effect of 500 μL L-1 ethanol fumigation on blueberry was the best in terms of appearance quality (firmness and decay rate) and flavor attributes (SSC, TA, and volatiles). © 2019 Society of Chemical Industry.

Keyphrases

gas chromatography mass spectrometry
quality improvement
high resolution
combination therapy
replacement therapy