ArticleFoods (Basel, Switzerland)2020
Assessment of Physicochemical Quality, Antioxidant Content and Activity, and Inhibition of Cholinesterase between Unripe and Ripe Blueberry Fruit.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 34 citations in OpenAlex.
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- Changes in Fruit Characteristics of Various Blueberry Cultivars During Ripening Stages.Foods (Basel, Switzerland) · 2026Article
- Unlocking the Functional Potential ofBiomolecules · 2026Article
- Polyphenol Composition, Antioxidant Properties, and Health Benefits of Moroccan-Cultivated Raspberries, Blackberries, and Blueberries: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- A comprehensive overview of strategies to improve blueberry fruit quality.Frontiers in plant science · 2026Review
- Combined Effects of Biochar and Wood Distillate on Growth, Yield, and Fruit Quality of Soilless-Grown Highbush Blueberry Plants (Plants (Basel, Switzerland) · 2025Article
- Chemical Composition and In Vitro Antidiabetic Effect of Extracts from Ripe, Unripe, and Fermented UnripeMolecules (Basel, Switzerland) · 2025Article
- Compositional analysis and characterization of black huckleberry and soapberry: Two culturally significant berries for Indigenous communities of the Pacific Northwest.Food chemistry: X · 2025Article
- Comparative Analysis of Physicochemical Characteristics, Antioxidant Compound Contents, and Antioxidant Activities of Five Guava (Foods (Basel, Switzerland) · 2025Article
- Whey Valorization in Functional Jellies: A Nutritional and Technological Approach.Foods (Basel, Switzerland) · 2025Article
- Bioactive Compounds, Antioxidant, and Antibacterial Activity Against MDR and Food-Borne Pathogenic Bacteria of Psidium guajava. L Fruit During Ripening.Molecular biotechnology · 2025Article
- Assessment of lycopene, polyphenols, antioxidant compounds, and activities in colored cherry tomato cultivars harvested in Korea.Food science and biotechnology · 2025Article
- Cytological characteristics of blueberry fruit development.BMC plant biology · 2024Article
- The Protective Role of Cranberries and Blueberries in Oral Cancer.Plants (Basel, Switzerland) · 2023Review
- Influence of Altitudes and Development Stages on the Chemical Composition, Antioxidant, and Antimicrobial Capacity of the Wild Andean Blueberry (Molecules (Basel, Switzerland) · 2022Article
- Valorization of Taiwan'sCurrent research in food science · 2022Article
- Comprehensive Utilization of Thinned Unripe Fruits from Horticultural Crops.Foods (Basel, Switzerland) · 2021Review
- Optimization of a Novel Method Based on Ultrasound-Assisted Extraction for the Quantification of Anthocyanins and Total Phenolic Compounds in Blueberry Samples (Foods (Basel, Switzerland) · 2020Article
- Analysis of the Microbial Diversity and Characteristics of Fermented Blueberry Beverages from Different Regions.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
Abstract
Five Korean blueberries (''Nelson'', ''Duke '', ''Bluejay '', ''Toro'', and ''Elliot '') were harvested at two maturity stages (unripe and ripe) to evaluate fruit quality and antioxidant activities. The Hunter L, a, and b color of ripe blueberries was lower than that of unripe fruit. Soluble solid concentration (SSC) and pH increased, and titratable acidity (TA) and firmness decreased as the blueberries matured. The ripe blueberry fruits showed a higher SSC/TA ratio than the unripe fruits. Although total anthocyanin, flavonoids, phenolics content, and antioxidant activity were higher in ripe blueberries than in unripe fruit, the unripe fruit had higher acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibition activities than ripe fruit in all cultivars. Total antioxidant activity was highly correlated with total flavonoids and phenolics. The relationships between the total antioxidant activity and the AChE or BChE inhibitory activity are negative. There were several physicochemical quality and antioxidant activity differences in blueberries, depending on the cultivar and the maturity at harvest. Unripe fruits also contain potential health-promoting bioactive compounds as functional food ingredients.
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