Abstract
In order to screen out blueberries suitable for fresh food and processing, the contents of soluble sugar, titratable acid and ascorbic acid in 10 blueberry varieties were determined, and their flavor and nutritional value were analyzed. The results showed that the AsA content of ‘Jewel’, ‘Emerald’ and ‘Sweetheart’ is significantly higher than that of other varieties. ‘Britewell’, ‘O’Neal’ and ‘Sweetheart’ had higher soluble sugar content, but lower titratable acid content. ‘Biloxi’, ‘Jewel’, ‘Brigitta’ and ‘Pink Lemonade’ had lower soluble sugar content, and higher titratable acid content. In general, ‘Sweetheart’was suitable for both fresh food and processing.
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