Effect of Chitosan Complex Coatting Treatment on Fresh-keeping of Blueberry Fruit

The effects of chitosan complex coating treatment and salicylic acid treatment on the post-harvest quality of blueberry fruit during cold storage were investigated. Using fresh blueberry fruit as experimental materials, treated groups and control group were stored at 2(±0.5) with RH of 70℃ ~80%. The results indicated that three kinds of chitosan complex coatting effectively reduced weight loss rate, especially after 16 d, the hardness of the treated group fruit was 1.69 times higher than control. The average value of titratable acidity content of the treated groups was 8.89 mmol/100g. And the maximum value was found in the group 4(1% chitosan complex coating), which was higher than control by 28.4%. After 20 d, Vc in group 1(1% chitosan complex coating and 1 mmol/L salicylic acid) was 2.86 times as high as control. The treatment of 1% chitosan complex coatting showed the best fresh-keeping effect. The salicylic acid treatment inhibited the respiratory intensity of blueberry, and thus prolonged the shelf-life. In a 20 d storage at low temperature, the coating groups could extend 5~7 shelf life days than that of control group. In addition, this method could ensure the taste, flavor and nutritional value of blueberry.