Theses and Dissertations

Issuing Body

Mississippi State University

Advisor

Matta, Frank B.

Committee Member

Silva, Juan L.

Committee Member

Schilling, M. Wes

Date of Degree

8-15-2014

Document Type

Graduate Thesis - Open Access

Major

Food Science and Technology

Degree Name

Master of Science

College

College of Agriculture and Life Sciences

Department

Department of Food Science, Nutrition and Health Promotion

Abstract

Seediness and other differences between rabbiteye-RB (Vaccinium ashei), southern highbush-SHB (Vaccinium darrowii), and commercial market equivalent, highbush-HB (Vaccinium corymbosum) varieties/lines were determined. Forty six selections of rabbiteye and southern highbush blueberries, and three highbush varieties, were analyzed for seediness (seeds per berry volume, SPV). There were no differences (p > 0.05) in SPV between SHB and RB selections, but differences (p < 0.05) existed within species. Berries were assigned to 8 groups based on SPV to conduct sensory panels and chemical analysis. Consumers perceived RB more different than SHB from HB blueberries. In the descriptive panel, differences (p < 0.05) were found in shriveling, skin intactness, grittiness, seediness, and tartness. The soluble solids to acid ratio of HB, SHB, and RB averaged 16.05, 9.60, and 11.05%, respectively. Some consumers and trained panelists can discern differences due to seediness and other traits between blueberry species.

URI

https://hdl.handle.net/11668/19749

Comments

seediness and sensory acceptability||maturity||southern highbush blueberries seediness||seediness rabbiteye blueberries||sensory attributes of blueberries

Download

Share

COinS