Blueberry Phenolic Compounds

Currently, there is great momentum in research on phytochemicals, such as polyphenols, in fruit and vegetables. In this context, berry crops have drawn much attention. Blueberries score extraordinarily well in rankings among polyphenol-rich berry fruits. For blueberries, research has focused primarily on the phenolic compound profiles and antioxidant activities. However, little is reported on the development of phenolic compounds during the process of fruit maturation and ripening as well as during post-harvest. Maturation and ripening of blueberries are accompanied by characteristic physiological changes, which include color change, tissue softening, increasing maturity index. etc. During the different physiological stages shifting within the phenolic compound profile occurs as follows: anthocyanins increase during successive ripening, meanwhile flavonols and hydroxycinnamic acids decrease from unripe green to ripe blue berries. Depending on the harvest date, this trend continues during post-harvest. However, while earlier-harvested berries continue phenol accumulation, all phenolic compounds are degraded in stored full-ripe berries.