Effect of 1-MCP Coupling with Ozone Treatment on Storage of Blueberry at Low Temperature

In order to explore the preservation 80 d effect of 1-MCP(1 μL/L)fumigation combined with ozone treatment(2 h)on blueberry at low temperature(1±0.3) ℃,fresh blueberry fruit(powder blue)was divided into CK group,50,100 and 150 μL/L ozone treatment group. During storage,the top air volume,respiratory intensity,ethylene release rate,decay rate,relative electrical conductivity of peel,soft fruit rate,hardness,soluble solids,vitamin C,anthocyanin and polyphenols were determined. The results showed that the treatment with 1-MCP coupling with 100 μL/L ozone was the best during the whole storage period compared with other treatment groups,on the 80th day of storage,the rot rate,soft fruit rate,respiratory intensity and ethylene release rate were 6.14%,6.87%,21.13% and 15.77% lower than that of the CK group,respectively,while V_C,anthocyanins,polyphenols,hardness and soluble solids,the contents were 18.78%,13.55%,19.98%,9.74% and 9.02% higher than the CK group,respectively,therefore,1-MCP coupling with suitable concentration of ozone treatment is a low-cost,high-efficiency blueberry fresh fruit preservation method.