Mississippi State University
Matta, Frank B.
Silva, Juan L.
Schilling, M. Wes
Date of Degree
Graduate Thesis - Open Access
Food Science and Technology
Master of Science
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
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.
Pegg, Amanda Renee, "Seediness and Sensory Differences between Highbush, Southern Highbush, and Rabbiteye Blueberries" (2014). Theses and Dissertations. 3889.