Ripening affects the physicochemical properties, phytochemicals and antioxidant capacities of two blueberry cultivars

• Published in: Postharvest biology and technology Vol. 162; p. 111097
• Main Authors: Lin, Yang, Huang, Guohui, Zhang, Qi, Wang, Yuehua, Dia, Vermont P., Meng, Xianjun
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.04.2020; Elsevier BV
• Subjects: Anthocyanins; Antioxidant capabilities; Antioxidants; Astringents; Blueberries; Blueberry; Color; Cultivars; Flavonoids; Fruits; Physicochemical properties; Phytochemical profiles; Phytochemicals; Proanthocyanidins; Ripening; Sourness; Sweetness; Taste; Taste characteristic; Ripening; Anthocyanins; Antioxidant capabilities; Phytochemical profiles; Taste characteristic; Blueberry

[Display omitted] •E-tongue could be applied to discriminate blueberry samples from ripening stages.•Phenolics were reduced during ripening accompanied by anthocyanin formation.•The blueberry fruit at stage one can be used to produce fruit wines and tea.•Ripened blueberry fruits have great taste cha...