Int. J. Mol. Sci. 2015, 16, 18642-18663; doi:10.3390/ijms160818642 OPEN ACCESS International Journal of Molecular Sciences ISSN 1422-0067 www.mdpi.com/journal/ijms Review Bioactive Compounds of Blueberries: Post-Harvest Factors Influencing the Nutritional Value of Products Anna Michalska 1,2,† and Grzegorz Łysiak 3,†,* 1 Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Division of Food Science, Str. Tuwima 10, Olsztyn 10-748, Poland; E-Mail:
[email protected] 2 Institute of Agricultural Engineering, Wrocław University of Environmental and Life Sciences, Str. Chelmonskiego 37a, Wroclaw 51-630, Poland 3 Department of Pomology, Poznan University of Life Sciences, Str. Dąbrowskiego 159, Poznań 60-594, Poland † These authors contributed equally to this work. * Author to whom correspondence should be addressed; E-Mail:
[email protected]; Tel.: +48-61-848-7946; Fax: +48-61-848-7999. Academic Editor: Maurizio Battino Received: 22 June 2015 / Accepted: 28 July 2015 / Published: 10 August 2015 Abstract: Blueberries, besides having commonly-recognized taste properties, are also a valuable source of health-promoting bioactive compounds. For several decades, blueberries have gained in popularity all over the world, and recent years have seen not only an increase in fresh consumption, but also in the importance of blueberries for the processing industry. Blueberry processing mostly consists of freezing and juicing. Recently, more attention has been drawn to dewatering and drying, which are promising areas for developing novel blueberry products. Processing affects each biologically-active compound in a different way, and it is still unknown what changes those compounds undergo at the molecular level after the application of different processing technologies.