Evaluation of Juice Processing Characteristics of Blueberry from Different Cultivars

CUI Yan; XUAN Xiaoting; ZHU Hongfen; ZHOU Xiong; LING Jiangang

doi:10.13386/j.issn1002-0306.2023080204

Volume 45 Issue 15

Jul. 2024

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Science and Technology of Food Industry > 2024 > 45(15): 304-312. > DOI: 10.13386/j.issn1002-0306.2023080204

CUI Yan, XUAN Xiaoting, ZHU Hongfen, et al. Evaluation of Juice Processing Characteristics of Blueberry from Different Cultivars[J]. Science and Technology of Food Industry, 2024, 45(15): 304−312. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080204.

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Evaluation of Juice Processing Characteristics of Blueberry from Different Cultivars

1.
Institute of Agricultural Products Processing, National Vegetable Processing Technology Research and Development Center, Ningbo Academy of Agricultural Sciences, Ningbo 315040, China
2.
Institute of Biology, Ningbo Academy of Agricultural Sciences, Ningbo 315040, China
3.
Ningbo Zhouyu Food Distribution Co., Ltd., Ningbo 315113, China

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Received Date: August 20, 2023
Available Online: June 04, 2024

Graphical Abstract

Abstract

Abstract

This study evaluated the juice processing characteristics of seven typical blueberry fruit cultivars: Windsor, Susieblue, Lanmei 1, Sharpblue, Sweetheart, Titan, and Gardenblue from three major strains (Southern highbush, Northern highbush and rabbiteye). The juice yield, color, physicochemical properties, functional component contents and antioxidant capacities were analyzed. In addition, correlation, factor, and cluster analyses were used to evaluate comprehensively the suitability of each cultivar for juice processing. The results indicated significant differences in the juice processing characteristics of the blueberry cultivars (P<0.05). The highest juice yield of 75.17% was obtained from the Gardenblue cultivar. And the Gardenblue juice had the lowest levels of L^* and b^* with a higher a^* value, showing a deep amaranth color. The total phenolic, anthocyanin, and V_C contents in Gardenblue juice were highest at 61.95 mg GAE/100 g, 8.56 mg/100 g, and 79.07 mg/100 g, respectively. In addition, Gardenblue juice showed the highest DPPH (5.73 μmol Trolox/g) and ABTS⁺ (7.43 μmol Trolox/g) free radical scavenging abilities, exhibiting a significantly stronger antioxidant ability than the other six cultivars (P<0.05). Four principal factors were extracted by factor analysis, with a cumulative contribution rate of 90.88%. The order followed according to the comprehensive evaluation model: Gardenblue>Titan>Lanmei 1>Windsor>Sharpblue>Susieblue>Sweetheart. Among the seven blueberry cultivars, the most suitable for juice processing was Gardenblue, followed by Titan. This study provides a theoretical reference for selecting blueberry cultivars for juice processing.
- blueberry,
- juice processing characteristics,
- factor analysis,
- cluster analysis,
- comprehensive evaluation

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References (36)

References

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