ArticleSurface wax of plants is the outer layer, which protects the plant from dehydration,
extreme temperatures, UV radiation and changes in the environment, as well as attacks from
moulds and bacteria. Studies of berry surface wax are of importance to understand metabolism
character (factors affecting wax layer composition in different berry species) as well as to increase
the shelf life of berries and increase the microbial resistance. The aim of this study was analysis
of surface wax composition of commercially grown 8 blueberry (Vaccinium corymbosum)
varieties, wild bilberry (Vaccinium myrtillus L.) and bog bilberry (Vaccinium uliginosum L.).
More than 80 different compounds were identified and quantified belonging to 9 groups of
compounds, namely, alkanes, phytosterols, alcohols, fatty acids, phenolic acids, ketones,
aldehydes, esters and tocopherols. Significant differences were found between blueberry
(Vaccinium corymbosum) and bog bilberry (Vaccinium uliginosum L.) surface wax composition.
Amongst studied berries differences were found in concentrations of triterpenes (up to 62% in
blueberries), and fatty acids (up to 26% in bilberries) identifying species related differences
influencing associated functional properties of berry wax (antimicrobial activity, stress caused by
environmental changes). Blueberry variety ‘Polaris’ had the highest amount of ursolic acid
(9.30 g 100 g
-1
), alpha-amyrin (11.07 g 100 g
-1
) and lupeol (10.2 g 100 g
-1
). Research on berry
surface wax composition could help reduce loss of commercially produced berries due to
environmental impacts or microbial attacks, prolonging shelf life and overall quality of fruits and
vegetables post-harvest