Genotypic variability in nutritional and functional attributes of blueberry varieties grown in northern-western Himalayas

• Published in: Journal of food science and technology 2020-06, Vol.57 (6), p.2251-2258
• Main Authors: Totad, Monika G., Sharma, R. R., Sethi, Shruti, Joshi, Alka, Verma, M. K., Sharma, V. K., Singh, Surinder, Dhiman, M. R., Jaiswal, Sarika
• Format: Article
• Language: English
• Subjects: Anthocyanins; Antioxidants; Ascorbic acid; Blueberries; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Consumption; Dietary fiber; Firmness; Food Science; Fructose; Fruits; Genetic variability; Marketability; Moisture content; Nutrition; Organic acids; Original; Original Article; Phenols; Pigments; Principal components analysis; Regression analysis; Roundness; Shape; Succinic acid; Sugar; Taste perception; Vaccinium; Vitamin C; Water content; Weight
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-020-04261-4

Blueberry fruits are known for their high vitamin C, essential dietary fibre, antioxidant activity and anthocyanin pigments. Different blueberry varieties have been introduced in India but no attempt has been made for their nutritional profiling. Nutritional profiling of varieties helps us to know the unique varietal characters, which serves as a guideline for recommendation of a valuable variety for fresh consumption and/or processing. Therefore, the present study was conducted in eight different blueberry varieties such as ‘Misty’, ‘Sharp Blue’, ‘Biloxi’, ‘Jewel’, ‘Gulf Coast’, ‘Blue Crop’, ‘Star’, ‘Legacy’. The results of the study revealed that all tested varieties differed significantly in physical attributes (10-berry weight, fruit firmness, roundness index, moisture content) and biochemical and functional attributes (ascorbic acid, total anthocyanin, total phenolic content, antioxidant activity, total sugars, organic acids) and mineral content. Regression analysis and Principal Component Analysis showed that antioxidant potential of blueberries was mainly contributed by phenolics followed by anthocyanins and ascorbic acid content. However for taste perception, fructose among sugars and succinic acid among sugars were the most influencing factors ( p  ≤ 0.05). Total phenolics and anthocyanins content were responsible for overall difference in functional attributes among the varieties. The attributes such as high fruit firmness, sensorial score, and appropriate shape and weight make ‘Misty’, the best variety for marketability and fresh consumption among all tested varieties.