Table 1.
Blueberry quality parameters obtained from the different outlets.
| Sample | TA (% Citric Acid) |
SSC (° Brix) | pH | MI (SSC/TA) |
|---|---|---|---|---|
| 1 | 0.69 ± 0.06 a | 11.57 ± 0.23 c | 3.39 ± 0.07 b,c | 16.84 f |
| 2 | 1.32 ± 0.02 c | 11.27 ± 0.21 c | 3.07 ± 0.03 a | 8.53 a,b |
| 3 | 1.30 ± 0.06 c | 9.53 ± 0.11 a | 3.35 ± 0.09 b | 7.35 a |
| 4 | 1.12 ± 0.01 b | 10.10 ± 0.30 b | 3.36 ± 0.09 b | 9.06 a–c |
| 5 | 0.66 ± 0.02 a | 12.50 ± 0.10 d | 3.54 ± 0.03 c | 19.03 g |
| 6 | 1.16 ± 0.04 b,c | 9.93 ± 0.06 a,b | 3.20 ± 0.02 a,b | 8.54 a,b |
| 7 | 0.77 ± 0.08 a | 11.67 ± 0.25 d | 3.55 ± 0.03 f | 15.15 e |
| 8 | 1.10 ± 0.09 b | 10.33 ± 0.21 b | 3.32 ± 0.07 b,c | 9.42 b,c |
| 9 | 1.03 ± 0.06 b | 11.03 ± 0.23 c | 3.52 ± 0.05 d–f | 10.71 c,d |
| 10 | 1.03 ± 0.12 b | 11.77 ± 0.32 d | 3.37 ± 0.07 b–e | 11.46 d |
Different letters in the same column indicate that the means are statistically different using the Tukey-b test (p < 0.05).