Evaluation of Pressurized Inert Gas Treatments on the Postharvest Quality of Blueberries

This study investigated the efficacy and mechanism of pressurized inert gas treatment for the quality preservation and shelf life extension of fresh blueberries. The change of physiological metabolisms and surface microbial attributes of pressurized gas-treated blueberries during 4 °C storage were measured over a 12-day period. Compared with the control group (without treatment), the pressurized inert gas treatments with argon, carbon dioxide, and nitrogen could effectively suppress the rate of respiration and ethylene production, reduce the water loss, and avoid softening and anthocyanin degradation in the blueberries. Meanwhile, the surface color, citric acid content, and soluble solid content in the blueberries were well maintained during the storage. Pressurized inert gas-treated blueberries carried significantly ( P < 0.05) less microbial populations (yeast, mold, and bacteria) than those without the treatments. The findings from this study indicated that pressurized inert gas treatment could effectively preserve the quality and potentially be applied for the shelf life extension of fresh blueberries.