Physiology, Detection and Alleviation of Blueberry (Vaccinium corymbosum L.) Mealiness

Texture or mouthfeel is an important internal quality trait that defines marketability of soft and fleshy fruits. However, texture changes can occur because fruits are still metabolically active after harvest and are responsive to their handling and storage conditions. Mealiness is among the undesirable results of texture changes characterized by the soft and dry feeling in the mouth. The development of this texture disorder has become a problem of the blueberry industry because of the limited practical and reliable methods of its detection and prevention which this study aims to achieve. Thus, the research aims to develop a method for texture characterization and mealiness detection in blueberries; elucidate the physiology of mealiness development as influenced by the identified factors causing its induction;  and develop a Dynamic Controlled Atmosphere (DCA) control method for storage of blueberries and evaluate it effectivity for preservation of quality and alleviation of mealiness.