Researches Of Epicuticular Wax And Fruit Storage Quality Of Blueberry

Blueberry fruits are known as a rich source of anthocyanin components and have the potential ability to limit the development and severity of certain cancers and vascular diseases including atherosclerosis, ischemic stroke, and neurodegenerative diseases of aging. So they are very popular with consumers. Blueberry fruits cover with epicuticular wax which has special biological functions. At present, there are few domestic and foreign research of blueberry epicuticular wax. The Brightwell and bluerain cultivars were preliminary studied their morphological structure of epicuticular wax and the effect of chloroform on epicuticular wax, discussed the effect of epicuticular wax injury on storage quality of blueberry fruits. The results will provide theoretical basis for study of epicuticular wax biological functions. The results showed as following:(1) The blueberry fruit epidermis was observed by scanning electron microscope, the three-dimensional wax crystals of two cultivars were rods, densely distributed in the blueberry fruit surface, and epidermis stomata was difficult to be observed. Epicuticular wax was soluble in chloroform,60 seconds soaking effectively dissolved the wax, and epidermis stomata was clearly visible.(2) Blueberry fruits would soften more easily after epicuticular wax injured. Blueberrys (level 3 and level 4), which epicuticular wax were injured seriously, had higher activities of PME, PG, β-Gal and Cx. Water-soluable pectin content was relatively high, the proto pectin and cellulose content was relatively low, and fruits softened quickly. Intact epicuticular wax could maintan good firmness of blueberry fruits. From the above results, it could be concluded that epicuticular wax inyury of blueberry fruits was closely related to softening.(3) The injury of blueberry epicuticular wax was not good for maintaining fruits postharvest storage quality. Epicuticular wax serious injury (level 3 and level 4) significantly increased decay rate, the weight loss rate, total polyphenols, anthocyanins content, MDA content decreased TSS and TA content and the storage quality of blueberry fruits was inferior. Blueberry fruits of level 0 had the greatest storage quality during the whole period.