Effect of out-store modes on quality of ice-temperature storage blueberries during shelf-life period

The effects of different out- store modes on blueberries after ice- temperature storage ( CACITS) during blueberries shelf-life period was investigated in this study. The blueberries being storage at ice-temperature for 40 d, were acclimated in 4℃ for 24 h or acclimated in 4℃ for 12 h then in 10℃ for 12 h respectively.Physiochemical parameters and nutritional composition were measured every 2 days during shelf-life period.Results showed that compared with direct out-store, low-temperature chain out-store had obvious effective on delaying the decay of blueberries, decreasing of VCand anthocyanin, and protecting blueberries' bloom.Moreover, gradually heating combined with ice-temperature storage suppressed respiratory intensity and ethylene generation rate, and lowered both CAT and LOX activity, which resulted in extending the storage period. Among these treatments, gradually heating in 4℃ for 12 h, after which in 10℃ for 12 h was more effective.These results illustrated that after ice- temperature storage, the qualities of blueberries treated with lowtemperature chain out-store were better than that the direct out-store.