21 



Table 2. Biochemical changes associated with Wolcott blueberry ripening, 

 Adapted from Ballinger and Kushman (1). 



Decay 



Decay is the primary source of berry loss after harvest (2). The 3 most 

 common decay organisms are anthracnose, gray mold, and alternaria (3). 

 Researchers have observed that decay is most prevalent in late-harvested 

 berries, where there is a higher percentage of overripe fruit. For instance, 

 at retail stores 10.9% of the berries are lost from early season harvests, 

 whereas 20.3% are lost from late season harvests (3). This apparent loss of 

 resistance to decay is related to the advancement of ripening and has been 

 correlated with an increase in the sugar-to-acid ratio (1) (see Table 2). 

 Thus, as fruit ripen their sensitivity to decay during the postharvest period 

 increases, and the sharpest increase is during the very latest stages of 

 ripening. 



The primary entry point for decay organisms is the stem scar. Table 3 

 shows results of a study where some fruit had their stems removed and some did 

 not. Decay increased much more rapidly in those fruit where the stems were 

 removed, leaving stem scars. 



Table 3. Percent decay associated with the stem scars of harvested blueberry 

 fruit. From Cappellini and Ceponis (2). 



Days at 70'^F 



Treatment 



