Effects of Trichoderma harzianum preharvest treatments on postharvest texture properties of blueberry

The present study aimed to explore the effect of Trichoderma harzianum treatment on the quality of blueberry during post- harvest,to search a safe and effective preserving method with organic blueberry.This paper studied the quality of blueberry which were stored in room temperature( 0 ± 0.3) ℃ after using different concentrations( 600,1000,1400 dilution ratio) of Trichoderma harzianum on preharvest and then tested soft ratio and rot ratio.The change of blueberry flesh texture parameters was studied by using texture profile analysis with a texture analyzer.The results showed that all the concentration of Trichoderma harzianum treatments could control the soft ratio and the decay ratio. At the end of storage,the control group soft ratio and rot ratio reached 50.50%and 30.81%,while for the fruits,processed with 600 times,1000 times and 1400 times of Trichoderma harzianum,soft ratio and rot ratio reduced 35.29%,62.91%,43.88% and 26.06%,81.82%,40.80% than that of control group,respectively.The hardness,springiness,cohesiveness,chewiness and resilience of fruits had good correlations with each other,but adhesiveness had poor correlation with other indicators. Therefore,hardness,springiness,cohesiveness,chewiness and resilience were used as the main parameters of blueberry texture properties. Incomparison with the contrast group,Trichoderma harzianum could preferably keep hardness,adhesiveness,chewiness,resilience and other texture parameters.Among them 1000 times of Trichoderma harzianum had better preservation effect than that of 600 times and 1400 times.Therefore,Trichoderma harzianum treatment could better maintain fruit intrinsic texture properties,and the preharvest spray on the fruit of Trichoderma harzianum with 1000 times was the most reasonable. The results also indicated that the softing ratio of blueberry had a good linear relationship with fruit hardness. And a fitting regression equation was deduced,which was used to evaluate the texture properties of treated blueberry by during storage.