Srivastava et al. (2007) analyzed extracts of two blueberry
cultivars, Tifblue and Powderblue, stored in glass bottles for up to
60 d at different temperatures (20, 6, 23 and 35 8C). The authors
observed that at 20 8C there were no significant losses in
antioxidant capacity in the first 30 d according to the ABTS method,
whereas at 6 8C, significant losses were observed as from 15 d of
storage.