The relationship of holding temperature and stage of ripeness to decay development of blueberries ( Vaccinium corymbosum L) was determined comparing 6 sets of 5 ripeness classes (light-sorted; 740-800 nm) stored at 1.1°, 10.0°, and 22.2°C. On each of 6 dates, 1 set (3 temperatures × 5 ripenesses × 4 replications) was removed from storage and sorted for decay. Regardless of cultivar or stage of ripeness, all blueberries stored at 22.2° decayed rapidly (within 5 days). Only when the blueberries were held at 1.1° did the time and expense of light-sorting appear economically justifiable; i.e., overripe berries (% soluble solids (SS)/% acid (Ac) ratio = 30) required about 12 days while just-ripe blue fruits (SS/Ac = 10) required about 32 days to develop 20% decay. Estimates of maximum degree of ripeness (SS/Ac) for fresh marketing (< 20% decay at retail) were made: Trans-Atlantic (up to 20,) transcontinental (up to 27), and local (⋜ 1200 km) (up to 30). Fruit riper than SS/Ac = 30 should be processed within 24 hours.
No takes yet. Share an insight, caveat, or question.
Ballinger et al. (1978) studied this question.