Theses and Dissertations

Issuing Body

Mississippi State University


Matta, Frank B.

Committee Member

Silva, Juan L.

Committee Member

Schilling, M. Wes

Date of Degree


Document Type

Graduate Thesis - Open Access


Food Science and Technology

Degree Name

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.



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