Table 1.

Quality standards recommended for blueberry fruit originally reported by Beaudry (1992) [107] and adapted by Retamales and Hancock (2018) [122] with the range heritability (h²) values compiled from multiple blueberry studies [107, 122]

Attribute	Original standards [ [107]]	New standard [122]	h 2	References for the h 2 values
pH	2.25–4.25	3–4	0.35–0.50	[109, 112, 113]
SS	>10%	> 11%	0.35–0.65	[109, 112, 113]
SS:TTA	10–33	15–30
Firmness	>70 g	>200 g	0.40–0.70	[109, 112, 114]
Size	>10 mm	>15 mm	0.14–0.65	[109, 112, 114]
Color	Blue	Blue	0.80	[114]
Aroma	to be defined		0.50–0.80	[105]
Antioxidant			0.43	[120]
Total Phenolic			0.46–0.70	[113, 120]
Anthocyanin			0.45–0.80	[113, 120]
Flavanal			0.15–0.70	[113]
Flavonol			0.15–0.50	[113]
Phenolic acid			0.30–0.70	[113]