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dc.contributor.authorConcha-Meyer, Anibalen_US
dc.contributor.authorEifert, Joseph D.en_US
dc.contributor.authorWilliams, Robert C.en_US
dc.contributor.authorMarcy, Joseph E.en_US
dc.contributor.authorWelbaum, Gregory E.en_US
dc.coverage.spatialUnited Statesen_US
dc.identifier.citationAnibal Concha-Meyer, Joseph D. Eifert, Robert C. Williams, Joseph E. Marcy, and Gregory E. Welbaum, “Shelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Stored under Controlled Atmosphere and Ozone,” International Journal of Food Science, vol. 2015, Article ID 164143, 9 pages, 2015. doi:10.1155/2015/164143
dc.description.abstractFresh blueberries are commonly stored and transported by refrigeration in controlled atmospheres to protect shelf life for long periods of storage. Ozone is an antimicrobial gas that can extend shelf life and protect fruit from microbial contamination. Shelf life of fresh highbush blueberries was determined over 10-day storage in isolated cabinets at 4°C or 12°C under different atmosphere conditions, including air (control); 5% O2 : 15% CO2 : 80% N2 (controlled atmosphere storage (CAS)); and ozone gas (O3) 4 ppm at 4°C or 2.5 ppm at 12°C, at high relative humidity (90-95%). Samples were evaluated for yeast and molds growth, weight loss, and firmness. CAS and O3 did not delay or inhibit yeast and molds growth in blueberries after 10 days at both temperatures. Fruit stored at 4°C showed lower weight loss values compared with 12°C. Blueberries stored under O3 atmosphere showed reduced weight loss at 12°C by day 10 and loss of firmness when compared to the other treatments. Low concentrations of ozone gas together with proper refrigeration temperature can help protect fresh blueberries quality during storage.en_US
dc.format.extent164143 - ? page(s)en_US
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0)*
dc.titleShelf Life Determination of Fresh Blueberries (Vaccinium corymbosum) Stored under Controlled Atmosphere and Ozone.en_US
dc.typeArticle - Refereed
dc.description.versionPublished (Publication status)en_US
dc.rights.holderCopyright © 2015 Anibal Concha-Meyer et al.
dc.title.serialInternational Journal of Food Scienceen_US
dc.rights.licenseThis is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.en_US
pubs.organisational-group/Virginia Tech
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Faculty
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technology
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Horticulture
pubs.organisational-group/Virginia Tech/All T&R Faculty

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Creative Commons Attribution 4.0 International (CC BY 4.0)
License: Creative Commons Attribution 4.0 International (CC BY 4.0)