Effect of enriched O2 and CO2 atmospheres on the overall quality and the bioactive potential of fresh blackberries

Abstract

This work aimed to study the effects of the refrigerated storage of blackberries in high O2 and high CO2 atmospheres(70 kPa O2 + 20 kPa CO2 and 90 kPa O2 + 10 kPa CO2) on the quality and bioactive potential. Fruitstored in 90 kPa O2 + 10 kPa CO2 controlled the microorganism growth better than in 70 kPa O2 + 20 kPa CO2until the end of storage (18 and 15 d, respectively). Both atmospheres were better than air that only controlledmicroorganisms for 8 d. Vitamin C retention of samples stored in air was close to 40 % at 8 d, being equal tothose registered for the enriched O2 and CO2 atmospheres samples, but in the double of time. The retention ofthe total phenolic compounds of blackberries treated with 70 kPa O2 + 20 kPa CO2 experienced a transientincrease (around 10 %) on 1 d and then decreased with time, being 90 % at the end of storage (15 d). Theantioxidant capacity of fruit stored under air and O2- and CO2-enriched atmospheres generally accompanied theevolution of phytochemicals during storage. The refrigerated storage of blackberries in 70 kPa O2 + 20 kPa CO2is recommended based on longer maintenance of fruit quality (compared to fruit stored in air), synthesis ofphenolic compounds and the increase in the antioxidant capacity, which offers fruit with enhanced bioactivity.The changes in the blackberry quality attributes and in the antioxidant capacity were better fitted with first orderkinetic, and the changes in the phenolic compounds were adequately fitted with a consecutive reaction mechanismkinetic model. Meanwhile, the microbiological evolution was satisfactorily evaluated by the Baranyi-Roberts model.