Preservation of the quality of blueberry berries in retail
DOI:
https://doi.org/10.31617/2.2026(57)04Keywords:
blueberries, quality, quality indicators, appearance, consistency, wax coating.Abstract
The demand for blueberries in the world and in Ukraine is steadily growing, which is due to their high nutritional value, beneficial properties and popularity among consumers. In this regard, it is relevant to study and study the characteristics that affect the preservation and improvement of the quality of berries during their circulation in the retail network. The purpose of the work is to study changes in the quality of blueberries during the sale process and determine organoleptic indicators that can be used as quality criteria. The hypothesis of the study is that changes in the quality of blueberries depend on physical, biochemical and chemical processes, the speed of which is determined not only by endogenous, but also by external factors: ambient temperature, storage duration, etc. The study used a complex of special and general scientific methods: methods of organoleptic, physicochemical analysis, analysis and synthesis, comparison, generalization and systematization. The results of the study of changes in organoleptic and individual physicochemical indicators of the quality of blueberries during sale are presented. The hypothesis was confirmed that the preservation of the quality of blueberries depends on a combination of endogenous and exogenous factors. Indicators that can serve as a criterion for the freshness of berries were determined. It was proven that the shelf life of high-quality blueberries in perforated polymer consumer packaging in refrigerated counters of a retail store at a temperature of 6° C does not exceed 5 days, which is significantly different from the storage periods recommended by regulatory documents in refrigerated chambers. It was shown that an increase in temperature accelerates changes in the appearance and loss of turgor of berries, and also reduces their consumer properties. At a temperature of 6 ºС, the storage duration should not exceed 5 days. It is recommended to use the uniformity and preservation of epicuticular wax on the surface of berries as one of the criteria for the freshness of berries.
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