Claim · model-written summary
Isochoric cold storage with calcium impregnation improved mechanical properties, cellular microstructure and nutrient contents relative to conventional refrigeration over the same storage period.
- Taxon
- blueberriese2
- Treatment
- ICS with calcium impregnatione1
- Outcome
- mechanical properties, cellular microstructure, and nutrient contentse1
- Direction
- improvede1
- Qualifier
- over the 5-week storage periode1
- Comparator
- conventional refrigeratione1
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValue
Verbatim
e1“ICS with calcium impregnation resulted in no significant mass change or water loss over the 5-week storage period and showed improved mechanical properties, cellular microstructure, and nutrient contents relative to conventional refrigeration over the same storage period”
e2“could substantially extend the shelf life of blueberries”
Title
Isochoric Impregnation of Calcium to Extend Postharvest Shelf Life of Blueberries
Valerie S. McGraw; Sumeyye Atci; Matthew J. Powell-Palm; et al. ACS Food Science & Technology 2024. doi:10.1021/acsfoodscitech.4c00599
Other claims from this paper (7)
- Intervention effect Isochoric cold storage with calcium impregnation caused no significant mass change or water loss over the 5-week storage period.
- Intervention effect ICS treatments lasting 3–5 days gave the most improvements in mechanical properties of blueberries.
- Intervention effect 7-day ICS treatments gave the highest nutrient contents in blueberries.
- Intervention effect Calcium-impregnated blueberries showed a 10-fold increase in calcium concentration relative to untreated blueberries.
- Intervention effect Calcium concentration did not differ between 1-day and 7-day ICS treatments.
- Mechanism The authors suggest that quality parameters varying with ICS treatment time reflect different exposure times to low temperatures and high pressures.
- Recommendation 3- to 7-day ICS treatments with calcium impregnation are suggested to substantially extend the shelf life of blueberries.