MAP of highbush blueberries: sensory quality in relation to storage temperature, film type and initial high oxygen atmosphere

Highbush blueberries (Vaccinium corymbosum L. 'Bluecrop') were packed into two film types with different gas permeances and filled with a high-oxygen atmosphere (40% O-2) or normal air, and stored at 4 and 12 degrees C. Sensory and chemical attributes were assessed, and the data were submitted to principal component analysis (PCA). The storage temperature was more important than film type and initial atmosphere modification. Important sensory variables for blueberries stored at low temperature were acidic taste and blueberry flavour. At a high storage temperature, bitter taste and storage flavour were the most important sensory variables to describe the samples. The film type was the second most important component, causing differences in the CO, content within the packages. Blueberries stored in film with high gas permeance gave the highest scores for sensory texture and blueberry flavour. Initial high oxygen atmosphere had only little influence on sensory quality. (C) 1999 Elsevier Science B.V. All rights reserved.