Study on Changes in Physicochemical Properties and Flavor Compounds of NFC Blueberry Juice During Storage

LI Xuezhen; MENG Yuan; CHU Le; LIU Guangpeng; LU Xueyao; XIN Lingfeng; XU Rong; MA Yanrui

doi:10.19590/j.cnki.1008-1038.2026.06.008

Abstract：To clarify the quality evolution rule of NFC blueberry juice during storage,NFC blueberry juice was used as the research material in this study.Storage temperatures of 4,25,35 ℃ and 45 ℃ together with storage durations of 7,14,21 d and 28 d were set up,and variations in physicochemical indicators,total polyphenols,total flavonoids,antioxidant activity and volatile flavor compounds were determined.The results indicated that storage temperature and storage duration exerted significant effects on the quality of NFC blueberry juice.Low-temperature storage at 4 ℃ effectively delayed quality deterioration,whereas high temperatures ranging from 25 ℃ to 45 ℃ accelerated the fluctuation of physicochemical parameters,degradation of nutrients and loss of flavor substances.With the extension of storage time from 7 d to 28 d,the pH value of blueberry juice increased generally,while total acid and soluble solids content decreased,accompanied by a remarkable rise in total color difference(ΔE).Contents of total polyphenols and total flavonoids declined continuously,along with the synchronous reduction in DPPH and ABTS+radical scavenging capacities,resulting in weakened antioxidant activity.A total of 63 volatile flavor compounds including alcohols,esters and aldehydes were identified via GC-IMS analysis.This study elucidated the quality change mechanism of NFC blueberry juice during storage,and confirmed that storage at 4 ℃ within 28 d was the optimal preservation condition,which provided theoretical references for process optimization,storage scheme selection and shelf-life prediction of NFC blueberry juice.