1. IntroductionBlueberries(Vacciniumspp.)areamongthemostpopularberriesin retail markets and are sold in fresh,frozen, and processed formsfor various food applications. Blueberries are known for their richbioactive compounds, including flavonoids, phenolic acids, tannins, and anthocyanins, which individually or synergistically helpprotect against cardiovascular disease, cancer, inflammation, obesity, diabetes, and other chronic diseases (Wu et al., 2010; Cantínet al., 2011). However, fresh berry fruit deteriorates rapidly dueto water loss, juice leakage (stem scar injury), gray mold, and/orripe rot (Perkins-Veazie et al., 2008). Fruit decay in blueberries isusually caused by fungi, with Anthracnose (Colletotrichum acutatum)beingthemostcommonfungaldisease,followedbyAlternariarot (Alternaria spp.) and gray mold (Botrytis cinerea) (Wang et al.,2010). At present, cold storage, edible coatings, UV irradiation,modified atmosphere packaging, ozonation, and sulfur dioxidefumigation are among the postharvest preservation technologiesappliedto reducepostharvestdeterioration,prolong shelf-life, andretainthenutritionalqualityoffreshblueberries (Chiabrandoetal.,2006; Ribeiro et al., 2007; Zheng et al., 2008; Cantín et al., 2011
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