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Physiological and biochemical changes during fruit maturation and ripening in highbush blueberry (Vaccinium

Junyan Shi1, Yuhang Xiao2, Chengli Jia2

  • 1Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China; Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China) of Ministry of Agriculture, Key Laboratory of Urban Agriculture (North) of Ministry of Agriculture, Institute of Agri-food Processing and Nutrition (IAPN), Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China.

Food Chemistry
|January 6, 2023
PubMed

Keywords:
BlueberryEnergy metabolismFlavorMaturity stagesPhysicochemical characteristics

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