Mississippi State University
Silva, Juan L.
Schilling, M. Wes
Matta, Frank B.
Shaw, Donna A.
Date of Degree
Graduate Thesis - Open Access
Food Science, Nutrition, and Health Promotion
Master of Science (M.S.)
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
Frozen, thawed and osmotically-dehydrated highbush (HB) (Vaccinium corymbosum) and rabbiteye (RB) (V. virgatum) blueberries were analyzed under a scanning electron microscope (SEM) to observe microstructural differences in their skin. Rabbiteye blueberries of both frozen, thawed and osmotically-dehydrated treatments, had thicker skins than highbush blueberries. Rabbiteye blueberries, collected from local farms, packed and blast frozen (PBF), had thinner skins than individually quick-frozen (IQF) blueberries. Washing berries prior to freezing had no effect on skin thickness. Sensory analysis of samples determined there were no differences (p > 0.05) between PBF and IQF methods and species with respect to skin intactness, grittiness, sweetness, and blueberry flavor. IQF berries obtained from one farm had tougher skin (p ≤ 0.05) than other berries regardless of treatment. RB were rated lower in juiciness and higher in grittiness than HB berries whereas LH berries were rated lower in shriveling and higher in skin intactness.
Garcia, Antonio Carlos, "Microstructure and sensory attributes of rabbiteye blueberries subject to osmotic dehydration and two freezing methods" (2022). Theses and Dissertations. 5648.