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. Senso ry and chemical attributes were assessed, and the data were submitted to pr incipal component analysis (PCA). The storage temperature was more importan t than film type and initial atmosphere modification. Important sensory var iables for blueberries stored at low temperature were acidic taste and blue berry flavour. At a high storage temperature, bitter taste and storage flav our were the most important sensory variables to describe the samples. The film type was the second most important component, causing differences in t he CO, content within the packages. Blueberries stored in film with high ga s permeance gave the highest scores for sensory texture and blueberry flavo ur. Initial high oxygen atmosphere had only little influence on sensory qua lity. (C) 1999 Elsevier Science B.V. All rights reserved.