Physicochemical, carbohydrate and sensory characteristics of highbush and rabbiteye blueberry cultivars

The chemical composition, colour and texture of fresh berries from three rabbiteye ('Climax', 'Premier' and 'Tifblue') and two highbush ('Bluecrop' and 'Jersey') blueberry cultivars were measured. Shear (482 vs 290 N), compression (6.50 vs 3.96 N) an...

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Veröffentlicht in:	Journal of the science of food and agriculture 2005-08, Vol.85 (11), p.1815-1821
Hauptverfasser:	Silva, J.L, Marroquin, E, Matta, F.B, Garner, J.O. Jr, Stojanovic, J
Format:	Artikel
Sprache:	eng
Schlagworte:	Berries Biological and medical sciences blueberries blueberry carbohydrate composition Carbohydrates Chemistry color cultivars fiber content fibre flavor Food additives Food industries Food safety Food science Fruit and vegetable industries fruit composition Fundamental and applied biological sciences. Psychology General aspects highbush pectin polysaccharides rabbiteye resistance to penetration texture Vaccinium corymbosum Vaccinium virgatum
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