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

1-1-2014

Document Type

Graduate Thesis - Open Access

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

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