Effect of Calcium Chloride Compound Preservation Paper on Postharvest Quality of Blueberry

The effect of preservation paper with different concentrations of calcium chloride on the postharvest quality of ‘Lanmei No.1’ blueberry was studied. The paper was treated with 1% and 0.5% calcium chloride respectively, and placed in a polyethylene blueberry box. The paper and blueberries were stored for 6 days under simulated weather conditions in May and June （28 ℃, 75% relative humidity）. The postharvest sensory, physical chemical and nutritional indexes, such as decay rate, weight loss rate, hardness, soluble solids, VC content and anthocyanin were observed and analyzed. The results showed that 1% calcium chloride preservation paper had good preservation effect. The decay rate of 1% calcium chloride preservation paper was 66.59% , and the weight loss rate was 10.22% at the 6th day of storage, both of which were significantly lower than those of the control group. The hardness was 0.58 kg·cm^-2, soluble solid content was 8.75% , VC content was 8.66 μg·g^-1, and anthocyanin content was 1.92 mg·g^-1, which were all higher than the control group. The results suggested a cheap and practical method for the preservation of blueberries.