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UBC Theses and Dissertations
The influence of variety and maturity on organic acids and related constituents in the highbush blueberry (Vaccinium corymbosum, L.) Vance, Bayne Ferrier
Abstract
The possibility of evaluating the quality of blueberry fruit in chemical terms rather than by color or organoleptic methods was considered. The fruit of three varieties of commercial highbush blueberries at four stages of physiological maturity was analysed for total solids, water-insoluble solids, soluble solids, titratable acids, total acids, volatile acids, reducing sugars, total sugars and sugar-acid ratios. Differences among varieties and stages of physiological maturity were sought by use of the above measurements supplemented by a study of the individual organic acid patterns of the fruit. Meaningful differences were evident among the four stages of physiological maturity for all measurements except volatile acids and total solids. Varietal differences were evident from measurements of the pH, soluble solids, sugar-acid ratios, and a number of the individual organic acids.
Item Metadata
Title |
The influence of variety and maturity on organic acids and related constituents in the highbush blueberry (Vaccinium corymbosum, L.)
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Creator | |
Publisher |
University of British Columbia
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Date Issued |
1964
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Description |
The possibility of evaluating the quality of blueberry fruit in chemical terms rather than by color or organoleptic methods was considered.
The fruit of three varieties of commercial highbush blueberries at four stages of physiological maturity was analysed for total solids, water-insoluble solids, soluble solids, titratable acids, total acids, volatile acids, reducing sugars, total sugars and sugar-acid ratios.
Differences among varieties and stages of physiological maturity were sought by use of the above measurements supplemented by a study of the individual organic acid patterns of the fruit. Meaningful differences were evident among the four stages of physiological maturity for all measurements except volatile acids and total solids. Varietal differences were evident from measurements of the pH, soluble solids, sugar-acid ratios, and a number of the individual organic acids.
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Genre | |
Type | |
Language |
eng
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Date Available |
2011-09-22
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Provider |
Vancouver : University of British Columbia Library
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Rights |
For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.
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DOI |
10.14288/1.0104858
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URI | |
Degree | |
Program | |
Affiliation | |
Degree Grantor |
University of British Columbia
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Campus | |
Scholarly Level |
Graduate
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Aggregated Source Repository |
DSpace
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Item Media
Item Citations and Data
Rights
For non-commercial purposes only, such as research, private study and education. Additional conditions apply, see Terms of Use https://open.library.ubc.ca/terms_of_use.