New study informs blueberry flavor selection

Scientists measured characteristics associated with the blueberry eating experience by comparing the volatile profiles of five southern highbush blueberry cultivars using gas chromatography-mass spectrometry. Four stages of each cultivar were harvested for analysis: Green, breaker, red, and blue. Results showed that soluble solids content and volatile production tended to increase with fruit maturity, whereas titratable acidity decreased. All volatile components were more variable than measures ...

Fuente : http://www.eurekalert.org/pub_releases/2013-09/asf...