Effect of electron beam on quality and physiological metabolism of blueberry

In order to explore safe, simple and effective storage technology, experiment was conducted with 'ai li ao te' blueberry for studying the effect of electron beam on quality and physiological metabolism. Fruit was stored at temperature of (1 ± 0.5)℃, with RH of 80% ∼ 85%, and treated with electron beam of 0.5, 1, 1.5, 2, 3 kGy. The results showed that the proper dose of electron beam could decline the bad fruit rate and weightlessness, restrain respiration intensity, alleviate the decline of soluble solids, acid and Vc content. Meanwhile it did not have significant negative effects on pulp colour. All these showed that electron beam of 1 kGy treatment could keep the best storage quality of blueberry, keep the sound berry and weightlessness rate at > 90% and < 10% respectively, prolong the effective storage time from 30d to 60d. (authors)