Classification of Different Blueberry Cultivars by Analysis of Physical Factors, Chemical and Nutritional Ingredients, and Antioxidant Capacities

Table 2

The 21 quality factors measured for blueberry fruit.

No.	Factor	Type
1	Lightness value (L)	Physical
2	Hardness	Physical
3	Average single fruit weight	Physical
4	Shape index	Physical
5	Specific gravity	Physical
6	Juice yield	Physical
7	Total soluble solid	Chemical and nutritional
8	pH	Chemical and nutritional
9	Titratable acidity (TA)	Chemical and nutritional
10	Vitamin C	Chemical and nutritional
11	Total phenols (TP)	Chemical and nutritional
12	Total flavonoids (TF)	Chemical and nutritional
13	Total soluble sugar	Chemical and nutritional
14	Reducing sugar	Chemical and nutritional
15	Moisture	Chemical and nutritional
16	Ash	Chemical and nutritional
17	Proteins	Chemical and nutritional
18	Anthocyanins	Chemical and nutritional
19	Scavenging capacity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical	Antioxidant
20	Scavenging capacity of hydroxyl radical	Antioxidant
21	Ferric reducing antioxidant power (FRAP)	Antioxidant