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

Table 3

Ranges of quality parameters of blueberry fruits of different cultivars.

No.	Parameters	Range of average	SD
1	Lightness value (L)	27.33–36.18	1.87
2	Hardness (N)	241.60–571.53	112.36
3	Average single fruit weight (g)	1.72–2.61	0.29
4	Shape index	0.72–0.97	0.09
5	Specific gravity (g/cm^3)	0.97–1.19	0.07
6	Juice yield (w/w%)	56.11–78.38	7.85
7	Total soluble solid (w/w%)	7.86–12.21	1.68
8	pH	3.11–3.76	0.24
9	Titratable acidity (TA) (w/w%)	0.33–0.81	0.15
10	Vitamin C (mg/100 g FW)	18.36–93.25	28.83
11	Total phenols (TP) (mg GAE/100 g FW)	244.63–369.59	43.11
12	Total flavonoids (TF) (mg CE/100 g FW)	279.39–531.11	88.58
13	Total soluble sugar (w/w%)	6.88–11.32	1.61
14	Reducing sugar (w/w%)	5.73–8.59	1.07
15	Moisture (w/w%)	82.66–85.95	1.37
16	Ash (w/w%)	0.21–0.36	0.06
17	Proteins (mg/100 g FW)	388.29–729.39	140.63
18	Anthocyanins (mg/100 g FW)	83.51–257.78	55.96
19	Scavenging capacity of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical (mmol Trolox/100 g FW)	1.15–3.55	0.88
20	Scavenging capacity of hydroxyl radical (mmol Trolox/100 g FW)	0.77–2.81	0.69
21	Ferric reducing antioxidant power (FRAP) (mmol Fe^2+/100 g FW)	0.54–2.46	0.74