Difference in a* values, Δb = Difference in b* values.

When comparing the values in Table 5 with NORMA DIN 6174 [38], it is When comparing the values in Table 5 with NORMA DIN 6174 [38], it is clear that the color difference between the pulps of blueberries of different clear that the color difference between the pulps of blueberries of different cultivars was higher than the color difference between the peels, because while cultivars was higher than the color difference between the peels, because while

the pulps gave values of ΔE from “distinguishable,” the peels showed

differences considered “very small” as in the color relationship between the

peels

peels of of Briteblue Briteblue and and WoodarWoodard d cultivarcultivars. s. These These results results can can be be compared compared toto statistical analysis where the data of the pulps showed significant differences statistical analysis where the data of the pulps showed significant differences among all the parameters (L*, a*, b* and h°) and from the data of the peel, the among all the parameters (L*, a*, b* and h°) and from the data of the peel, the difference related to L* and b* parameters was observed.

difference related to L* and b* parameters was observed.

With instrumental color analysis one can see the importance of the With instrumental color analysis one can see the importance of the pigments in the cons

pigments in the constitution of the fruit. Thereftitution of the fruit. Therefore, there was a stronore, there was a strong negativeg negative correlation between the value of b* and the determination of phenolic correlation between the value of b* and the determination of phenolic compounds, and a strong positive correlation between the value of h

compounds, and a strong positive correlation between the value of hoo_{with the}_{with the} content of phenolic compounds and anthocyanins.

content of phenolic compounds and anthocyanins.

P

HYSICOCHEMICALHYSICOCHEMICAL

PP

ARAMETERSARAMETERS

:: SS

OLUBLEOLUBLE

SS

OLIDSOLIDS

,,

HH

AND AND

TT

ITRATABLEITRATABLE

AA

CIDITYCIDITY

Determination of pH and acidity in blueberry, as well as in other fruits, is Determination of pH and acidity in blueberry, as well as in other fruits, is related to the parameters for assessing the fruit ripeness. This is because the related to the parameters for assessing the fruit ripeness. This is because the

pH of of the the fruit fruit increases increases and and the the acidity acidity decreases decreases as as the the fruit fruit ripens ripens due due toto degradation of organic acids with the evolution of

degradation of organic acids with the evolution of maturation becommaturation becoming acidicing acidic salts [39].

salts [39].

The soluble solids (SS) are also indicators of the degree of maturation of The soluble solids (SS) are also indicators of the degree of maturation of the fruit, because as the fruit ripens the soluble solids content increases, by the fruit, because as the fruit ripens the soluble solids content increases, by increasing the content of sugars. However, this measure is related to all solids increasing the content of sugars. However, this measure is related to all solids dissolved in water, including salts, acids, proteins and other soluble dissolved in water, including salts, acids, proteins and other soluble compounds in addition to sugars.

compounds in addition to sugars.

Table 5. ΔE values for pulp

Table 5. ΔE values for pulp and peel of blueberry Rabbiteye cultivars and peel of blueberry Rabbiteye cultivars

Relationship Relationship between cultivars between cultivars

ΔE

pulp pulp Classification Classification pulp pulp

ΔE

peel peel Classification Classification peel peel P-Climax

P-Climax 13.2 13.2 Very Very large large 5.2 5.2 EasilyEasily

distinguishable distinguishable P-Brite

P-Brite 22.3 22.3 Very large Very large 6.4 6.4 Very Very largelarge P-Blue

P-Blue 25.4 25.4 Very Very large large 5.6 5.6 EasilyEasily

distinguishable distinguishable P-Delite

P-Delite 32.6 32.6 Very Very large large 4.3 4.3 EasilyEasily

distinguishable distinguishable P-Wood

P-Wood 28.4 28.4 Very Very large large 6.3 6.3 Very Very largelarge Climax-Brite

Climax-Brite 13.5 13.5 Very Very large large 7.5 7.5 Very Very largelarge Climax-Blue

Climax-Blue 14.5 14.5 Very large Very large 6.0 6.0 EasilyEasily

distinguishable distinguishable Climax-Delite

Climax-Delite 20.6 20.6 Very Very large large 5.1 5.1 EasilyEasily

distinguishable distinguishable Climax-Wood

Climax-Wood 16.3 16.3 Very Very large large 7.1 7.1 Very Very largelarge Brite-Blue

Brite-Blue 6.0 6.0 EasilyEasily

distinguishable distinguishable 3.1 Easily 3.1 Easily distinguishable distinguishable Brite-Delite

Brite-Delite 13.7 13.7 Very Very large large 2.9 2.9 DistinguishableDistinguishable Brite-Wood

Brite-Wood 3.9 3.9 EasilyEasily

distinguishable distinguishable

0.5

0.5 Very Very smallsmall Blue-Delite

Blue-Delite 5.1 5.1 EasilyEasily

distinguishable distinguishable

1.0 Small 1.0 Small Blue-Wood

Blue-Wood 4.7 4.7 EasilyEasily

distinguishable distinguishable

1.0 Small 1.0 Small Delite-Wood

Delite-Wood 2.2 2.2 Distinguishable Distinguishable 1.7 1.7 DistinguishableDistinguishable

P = Powderblue; Brite = Briteblue; Blue = Bluebelle; Wood = Woodard. P = Powderblue; Brite = Briteblue; Blue = Bluebelle; Wood = Woodard.

Table 6. Physicochemical parame

Table 6. Physicochemical parameters of ters of peel, pulp and whole peel, pulp and whole fruit offruit of six blueberry cultivars

six blueberry cultivars

Cultivar

Cultivar Parts Parts of of the the fruitfruit Peel

Peel Pulp Pulp Whole fruitWhole fruit pH

pH Woodard

Woodard 3.25 3.25 aBaB 1/1/ 2.29 2.29 cdC cdC 3.57 3.57 aAaA Powderblue

Powderblue 3.18 3.18 abA abA 2.58 2.58 bB bB 3.21 3.21 bcAbcA Bluebelle

Bluebelle 2.96 2.96 cA cA 2.12 2.12 dB dB 2.87 2.87 dAdA Briteblue

Briteblue 3.07 3.07 bcA bcA 2.83 2.83 aB aB 3.11 3.11 cAcA Climax

Climax 3.25 3.25 aA aA 2.68 2.68 abB abB 3.35 3.35 bAbA Delite

Delite 3.29 3.29 aA aA 2.38 2.38 cB cB 3.24 3.24 bcAbcA Titratable Acidity (% of malic acid)

Titratable Acidity (% of malic acid) Woodard

Woodard 0.10 0.10 aA aA 0.06 0.06 aB aB 0.09 0.09 aAaA Powderblue

Powderblue 0.08 0.08 abA abA 0.05 0.05 abB abB 0.07 0.07 abABabAB Bluebelle

Bluebelle 0.10 0.10 aA aA 0.06 0.06 aB aB 0.06 0.06 bcBbcB Briteblue

Briteblue 0.09 0.09 aA aA 0.05 0.05 abB abB 0.06 0.06 bcABbcAB Climax

Climax 0.06 0.06 bA bA 0.03 0.03 bB bB 0.05 0.05 cABcAB Delite

Delite 0.06 0.06 bA bA 0.05 0.05 abB abB 0.06 0.06 bcABbcAB Soluble Solids (°Brix)

Soluble Solids (°Brix) Woodard Woodard 16.13 16.13 aA aA 8.87 8.87 cdC cdC 12.93 12.93 cBcB Powderblue Powderblue 14.80 14.80 bA bA 11.87 11.87 bB bB 14.40 14.40 bAbA Bluebelle Bluebelle 14.87 14.87 bA bA 8.20 8.20 dC dC 14.07 14.07 bBbB Briteblue Briteblue 13.47 13.47 cA cA 9.13 9.13 cC cC 12.33 12.33 cdBcdB Climax Climax 16.00 16.00 aB aB 13.97 13.97 aC aC 17.87 17.87 aAaA Delite Delite 14.87 14.87 bA bA 11.60 11.60 bB bB 11.87 11.87 dBdB 1/

1/_{Means followed by the same lower case letter in the column and uppercase in the}_{Means followed by the same lower case letter in the column and uppercase in the}

row do not differ by Tukey test (p ≤ 0.05).

Determination of SS was carried out in a refractometer bench (Analytik Determination of SS was carried out in a refractometer bench (Analytik Jena). The pH was measured using a digital potentiometer (pHmeter Digimed Jena). The pH was measured using a digital potentiometer (pHmeter Digimed MD-20). The titratable acidity was performed by titration with 0.1N NaOH to MD-20). The titratable acidity was performed by titration with 0.1N NaOH to pH 8.1.

pH 8.1. From

From

in naturain natura

blueberries ( blueberries (

Vaccinium asheiVaccinium ashei

Reade) of six cultivars: Reade) of six cultivars: Powderblue, Climax, Briteblue, Bluebelle, Delite and Woodard, 2007/2008 Powderblue, Climax, Briteblue, Bluebelle, Delite and Woodard, 2007/2008 harvest, grown in the region of Pelotas, Brazil, similar results can be observed harvest, grown in the region of Pelotas, Brazil, similar results can be observed with other authors from other regions. three distinct Blueberry parts were with other authors from other regions. three distinct Blueberry parts were evaluated: peel, pulp and whole fruit (Table 6).

The pH values of the peel and the whole fruit of blueberry cultivar did not The pH values of the peel and the whole fruit of blueberry cultivar did not differ significantly from each other, staying in the range of 2.87-3.57. differ significantly from each other, staying in the range of 2.87-3.57. However, when the pH values of the different parts of the fruit were observed However, when the pH values of the different parts of the fruit were observed between the

between the different cultivars, different cultivars, it it was observed was observed that that there were there were differences indifferences in the comparisons. It is also observed that for all cultivars, except the Delite, the the comparisons. It is also observed that for all cultivars, except the Delite, the pH

pH value of value of the pulp the pulp (2.38) was lower (2.38) was lower than that than that of the of the other parts of other parts of the fruit.the fruit. Comparing the values of this study with pH values found by Moraes et al. Comparing the values of this study with pH values found by Moraes et al. [40], who worked with of Delite, Bluebelle and Woodard blueberry cultivars [40], who worked with of Delite, Bluebelle and Woodard blueberry cultivars (pH 2.67; 2.59 and 2.62, respectively), the pH of the fruits of this study (pH 2.67; 2.59 and 2.62, respectively), the pH of the fruits of this study showed higher values, however when compared with the data obtained by showed higher values, however when compared with the data obtained by Perkins-Veazie et al. [41] in a study of blueberry (

Perkins-Veazie et al. [41] in a study of blueberry (

Vaccinium corymbosumVaccinium corymbosum

) of) of Collins and Bluecrop cultivars, the results are similar (3.5 and 3.3 Collins and Bluecrop cultivars, the results are similar (3.5 and 3.3 respectively). As well as those found by Souza et al. [11], who reported a respectively). As well as those found by Souza et al. [11], who reported a 3.64 pH for blueberry fruit.

3.64 pH for blueberry fruit.

Observing the pH values found in the pulp, inferior and significantly Observing the pH values found in the pulp, inferior and significantly different values are noted for the peel, for all cultivars, showing that there is a different values are noted for the peel, for all cultivars, showing that there is a higher concentration of dissociable organic acids in this part of the fruit, since higher concentration of dissociable organic acids in this part of the fruit, since this determination quantifies only the total of ionizable hydrogen atoms this determination quantifies only the total of ionizable hydrogen atoms present in the fruit. This

present in the fruit. This same statistsame statistical difference occurs with acidity contentical difference occurs with acidity content of the peel and pulp, for all cultivars, with higher acidity in the peel, showing of the peel and pulp, for all cultivars, with higher acidity in the peel, showing that unlike the pH, non-dissociated organic acids are present in greater that unlike the pH, non-dissociated organic acids are present in greater amounts in the peel. The blueberry cultivars showed significant differences in amounts in the peel. The blueberry cultivars showed significant differences in the whole fruit acidity levels, with Woodard (0.09%) and Powderblue (0.07%) the whole fruit acidity levels, with Woodard (0.09%) and Powderblue (0.07%) being the cultivars with higher acidity

being the cultivars with higher acidity values. The acid content in values. The acid content in blueberry isblueberry is mainly represented by the presence of malic acid which is the major organic mainly represented by the presence of malic acid which is the major organic acid in small fruits.

acid in small fruits.

The soluble solids content in the peel of blueberry cultivars showed higher The soluble solids content in the peel of blueberry cultivars showed higher content than the content in the pulp (Table 6). Similar results were also content than the content in the pulp (Table 6). Similar results were also observed by an Embrapa Grape and wine [42] research, where the authors also observed by an Embrapa Grape and wine [42] research, where the authors also claim that in years of higher solar radiation intensity, grapes are produced with claim that in years of higher solar radiation intensity, grapes are produced with higher soluble solids.

higher soluble solids.

Among the analyzed fruits, the Woodard and Delite cultivars were the Among the analyzed fruits, the Woodard and Delite cultivars were the ones that showed soluble solids similar to those of Raseira and Antunes [10], ones that showed soluble solids similar to those of Raseira and Antunes [10], Woodard cultivar, 12-13.9 °Brix and Delite cultivar 10.8-12.5 °Brix. The other Woodard cultivar, 12-13.9 °Brix and Delite cultivar 10.8-12.5 °Brix. The other cultivars analyzed showed high soluble solids content (11.87-17.87 °Brix) cultivars analyzed showed high soluble solids content (11.87-17.87 °Brix) both

both when when compared to compared to the the cultivars analyzed cultivars analyzed by by Moraes et Moraes et al. al. [40] [40] (12-13.2(12-13.2 ° Brix) as well as those analyzed by Perkins-Veazie et al. [41] Collins cultivar, ° Brix) as well as those analyzed by Perkins-Veazie et al. [41] Collins cultivar, 10.9 °Brix and Bluecrop cultivar 12 °Brix. These data demonstrate that the 10.9 °Brix and Bluecrop cultivar 12 °Brix. These data demonstrate that the

fruits analyzed in the present study may have been collected with a greater fruits analyzed in the present study may have been collected with a greater degree of ripeness.

degree of ripeness.

Several factors can influence the content of soluble solids. Junior et al. Several factors can influence the content of soluble solids. Junior et al.

In document Blueberries Harvesting Methods, Antioxidant Properties and Health Effects (Page 58-62)