Abstract

ZAPATA, L.M. et al. A study of changes in firmness of blueberries during ripening. Cienc. docencia tecnol. [online]. 2010, n.41, pp.159-171. ISSN 1851-1716.

Changes in firmness of blueberries during ripening were studied. O'Neal, Misty, Reveille and Emerald varieties of blueberries produced in the Salto Grande Region (Argentina) were analyzed using a TA-XT2i Texture Analyzer. Texture parameters decreased as the typical blueberry colour was developed. This fact would indicate that firmness decreases with maturation. Ripe blueberries showed maximun force values of 1,53; 1,94; 1,56 and 1,83N in O'Neal, Misty, Reveille and Emerald: slope 0,46; 0,62; 0,44 and 0,50N/mm; area: 1,76; 2,57; 2,20 and 2,30N mm; curvature: -0,13; -1,07; -0,25 and -0,13N/mm, final force: 0,36; 0,47; 0,39 and 0,75N respectively. Results indicate that the Misty variety showed the best texture, followed by Emerald, O'Neal and Reveille as higher values indicate firmer blueberries.

Keywords : Food technology; Blueberries; Texture.

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