Physiological and biochemical changes during fruit maturation and ripening in highbush blueberry (Vaccinium corymbosum L.)

[Display omitted] •An increase of anthocyanins and softening was investigated at different maturity blueberry fruit.•A better taste and quality were represented during fruit ripening.•A total of 76 volatile compounds were detected at different maturity stages of fruit.•Negative correlation between energy change and other characteristics with fruit ripening. The sweetness of blueberry fruit increases over time, as acids are converted to sugars, and full flavor development is formed by harvest. We comprehensively analyzed the changes and correlation in physiological and biochemical characteristics of blueberries at different maturity stages, including texture, quality, taste and energy change. Our analysis revealed that total anthocyanin content increased and firmness decreased as fruit ripened. Percent moisture, titratable acid (TA), chlorophyll and carotenoid content also decreased, while total soluble solids (TSS), pH, TSS/TA ratio, vitamin C, soluble proteins, and ethylene production all increased. Antioxidant enzyme activity gradually increased during ripening but energy-related metabolites decreased. The flavor attributes of sweetness, bitterness, and sourness were readily perceived using an electronic tongue and a total of 76 volatile compounds were detected by GC–MS. In summary, the maturation of blueberries was correlated with increases of anthocyanins, nutrients, antioxidant activity, taste and aroma, but negatively correlated with energy metabolism.