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The quality of highbush blueberry fruit part i. fresh fruit quality of six highbush blueberry cultivars and their suitability for freezing



The quality of highbush blueberry fruit part i. fresh fruit quality of six highbush blueberry cultivars and their suitability for freezing



Fruit Science Reports 17(2): 77-86



Basic chemical composition and physical characteristics of the fruits of six highbush blueberry cultivars were studied, as well as the quality of frozen products obtained from them. The following cultivars were included: Bluecrop, Collins, Earlyblue, Goldtraube, Herbert, Ivanhoe. The weight of 100 fruit ranged from 93 to 119 g, and the firmness ranged from 219 to 392 G. Depending on the cultivar, dry matter content varied from 14.32 to 18.01%, soluble solids from 10.0 to 13.5%, organic acids expressed as citric acid from 0.42 to 1.29%, anthocyanins from 105 to 230 mg per 100 g, and L-ascorbic acid from 4 to 8 mg per 100 g. The rate of freezing (cryogenic and plate) did not influence the quality of the frozen product. The total organoleptic score of the frozen product was high and similar for all of the cultivars. In one year of the studies the frozen products of Goldtraube and Herbert cvs scored higher than the remaining ones. This was due to high grades in color and flavour.

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