A comprehensive overview of strategies to improve blueberry fruit quality.

Blueberry (Vaccinium spp.) is one of the most economically and nutritionally important crops worldwide due to its sensory attributes and high levels of bioactive compounds, which contribute to human health. Fruit quality is defined by a combination of biometric, chromatic, organoleptic, and textural aspects, as well as biochemical properties such as soluble sugar levels, organic acids, polyphenols, vitamin C content, and antioxidant capacity. In recent years, numerous sustainable preharvest methods have been developed to improve plant physiological development, increase nutrient-use efficiency, enhance stress tolerance, modulate primary and secondary metabolic pathways, and improve fruit yield and quality. Among these methods are the application of biostimulants and calcium. However, because blueberries are highly perishable, adopting postharvest strategies that delay ageing, maintain firmness, and preserve biochemical components is essential to reduce postharvest losses. Low-temperature storage, controlled and modified atmosphere conditions, non-thermal and light-based technologies, innovative packaging systems, and the use of biopolymer-based edible coatings are among the most commonly employed techniques. Therefore, combining pre- and postharvest strategies offers a practical way to ensure fruit quality, extend shelf life, and meet consumer demands.