Abstract

A new methodology to measure the in vivo water permeance (P-w) of the blueberry cuticle, and its correlation with blueberry quality parameters during storage is presented. Physical surface properties [contact angle (theta), surface free energy (gamma(SV)), drop volume (V-d) and P-w] along with quality parameters (soluble solids, firmness, moisture content, and percentages of shriveled blueberries and blueberries with molds) were determined at different storage times. Neither theta nor gamma(SV) changed significantly, showing that the cuticle composition did not changed. Additionally, V-d decreased linearly over time, indicating that P-w was constant during the measurement; furthermore, P-w magnitude decreased after 7 days of storage, indicating a structural change in the cuticle. Although soluble solids, firmness and moisture content did not change during the storage, the percentages of shriveled blueberries and blueberries with molds increased significantly, and both were correlated with P-w change. Therefore, this new methodology can be used to measure blueberries quality.