Effect of Edible Films Based on Red Onion Peels on the Quality and Shelf Life of Blueberry Fruit

Blueberries (Vaccinium spp.), valued by consumers for their sensory and nutritional qualities, have a limited shelf life. Preliminary results showed that 14-day storage of blueberry fruits at 3.5 °C enveloped in edible films made of biopolymers containing red onion extract delayed quality decline. Analysis of the films revealed higher antioxidant content in the 5% and 10% extracts compared to the films without extract. The decline in berry firmness was significantly delayed in the fruits enveloped with films containing 5% or 10% extract. When wrapped with a film with red onion extract, the berries darkened and reddened, but this had no effect on the total soluble solids and antioxidant content. This is the first report on the use of red onion-based films in blueberry fruit during short-term storage. Further research is needed to enhance the appearance of the film, specifically the color changes from onion extracts. The effect of agronomic management and genotype on blueberry quality requires further investigation.