The aim of this work was to evaluate storage conditions on the maintenance of the physiochemical qualities in Bluegem blueberry. The experiment was arranged in a complete randomized design , with four replicates and the experimental unit consisted of approximately 400g of fruits. Six storage conditions were evaluated as follows: [ 1 ] Cold storage (CS); [2] CS with ethylene scrubbing; [3] Controlled atmosphere (CA) with 2.0 kPa O2 + 10.0 kPa CO2; [4] CA with 2.0 kPa O2 + 15.0 kPa CO2; [5] CA with 10.0 kPa O2 + 15.0 kPa CO2; [6] CA with 2.0 kPa O2 + 10.0 kPa CO2 with application of 900 ìg kg-1 of 1-methilciclopropene. All treatments were stored at 0.5°C (± 0.1°C). Fruit quality was evaluated after seven weeks of storage plus three more days at 20°C (± 0.2°C). The best 'Bluegem' blueberry conservation was achieved in cold storage, which gave the highest titratable acidity, total soluble solids and percentage of firm fruit, lowest ethylene and CO 2 production as well as the highest anthocyanin and total polyphenolic contents. However, the removal of ethylene in the storage room can prolong fruit conservation.
Conservation; ethylene; carbon dioxide; polyphenolics; anthocyanins