Recent advances in postharvest technologies to extend the shelf life of blueberries (Vaccinium sp.), raspberries (Rubusidaeus L.) and blackberries (Rubus sp.)
Affiliations: [a] ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia
| [b] Centre for Food Innovation, University of Tasmania, Launceston, Australia
Correspondence:
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Corresponding author: Nha K. Huynh, ARC Training Centre for Innovative Horticultural Products, Tasmanian Institute of Agriculture, University of Tasmania, Launceston, Australia. E-mail: KyNha.Huynh@utas.edu.au.
Abstract: Fresh blueberries, raspberries and blackberries are gaining popularity for their pleasant flavour and health benefits. However, their fresh supply, and the potential for market growth, are still limited by their short shelf life and seasonality. High respiration rates, delicate structures and high susceptibility to fungal decay are the main factors limiting the storability of these berry types. Current industrial practice for a longer shelf life relies heavily on cold chain and high humidity storage conditions. This typically results in a shelf life of 2–4 weeks for blueberries, and 2–5 days for raspberries and blackberries. This review discusses novel postharvest technologies from physico-chemical treatments (heat treatments, UV and edible coatings) to packaging-based solutions to improve the preservation of the freshness of blueberries, raspberries and blackberries through the supply chain. Sanitisation plays a crucial role in preventing fungal growth, while innovative packaging solutions act as complementary treatments to maintain quality attributes. The development and application of such technology combinations will increase berry shelf life, helping to satisfy the increasing global demand for these fresh berry products and improve consumer satisfaction.
