Abstract
Abstract Increases in the darkness and redness of both thawed and cooked highbush blueberries (Vaccinium corymbosum L.), indicated by tristimulus measurements, were cultivar-related but not dependent on blueberry pH or anthocyanin content. Waxy bloom was retained in thawed berries but lost during cooking. Pigmented exudate appeared with some cultivars during thawing. Differences among cultivars in exudate formation and reddening during thawing are explained in terms of changes in epidermal cells, cuticle, and wax structure which were observed by light and electron microscopy. The color of blueberry cooking water depended primarily on the berry anthocyanin content, acidity, and the extent of leaching.
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