| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 2.3 MB | Adobe PDF |
Advisor(s)
Abstract(s)
The objective of this work is to investigate the effect of different production and conservation factors on the properties of
blueberries. The production factors considered were cultivar (Duke, Bluecrop, Ozarkblue) and production mode (organic or
conventional). The conservation factors were temperature (ambient, refrigeration) and time (0, 7, 14 days). The properties
under study were: physical properties (color and texture); some chemical components (moisture content, sugars and acidity)
and phenolic and antioxidant properties (total phenols, anthocyanins, tannins, ABTS antioxidant activity, DPPH antioxidant
activity). This work showed that moisture content was only influenced by cultivar and that both acidity and sugar contents
varied according to the production mode used. The results evidenced that the antioxidant activity was not statistically
different according to cultivar, production mode or conservation. As to the phenolics, only tannins showed significant
differences according to production mode, being higher for organic farming. Color parameters showed some significant
differences, so that the most intense blue corresponded to blueberries from cv. Duke, form organic farming and stored under
refrigeration. Texture was also very significantly influenced by the three factors at study, cultivar, production mode and
conservation, being the berries with higher firmness those from cultivar Duke and stored under refrigeration.
Description
Keywords
Blueberry Cultivar Conservation Production mode Statistical Analysis
Citation
Guiné RPF, Gonçalves C, Gonçalves F, Costa DVTA. (2015) Factors affecting blueberry physical-chemical properties, in Proceedings of ICEUBI2015 – International Conference of Engineering: Engineering for Society, Covilhã, 9 pp.