%0 Journal Article
%T Estudio sobre cambios de la firmeza de bayas de ar¨¢ndanos durante su maduraci¨®n
%A Zapata
%A L.M.
%A Malleret
%A A.D.
%A Quinteros
%A C.F.
%A Lesa
%A C.E.
%A Vuarant
%A C.O.
%A Rivadeneira
%A M.F.
%A Gerard
%A J.A.
%J Ciencia, docencia y tecnolog£¿-a
%D 2010
%I Scientific Electronic Library Online
%X changes in firmness of blueberries during ripening were studied. o'neal, misty, reveille and emerald varieties of blueberries produced in the salto grande region (argentina) were analyzed using a ta-xt2i texture analyzer. texture parameters decreased as the typical blueberry colour was developed. this fact would indicate that firmness decreases with maturation. ripe blueberries showed maximun force values of 1,53; 1,94; 1,56 and 1,83n in o'neal, misty, reveille and emerald: slope 0,46; 0,62; 0,44 and 0,50n/mm; area: 1,76; 2,57; 2,20 and 2,30n mm; curvature: -0,13; -1,07; -0,25 and -0,13n/mm, final force: 0,36; 0,47; 0,39 and 0,75n respectively. results indicate that the misty variety showed the best texture, followed by emerald, o'neal and reveille as higher values indicate firmer blueberries.
%K food technology
%K blueberries
%K texture.
%U http://www.scielo.org.ar/scielo.php?script=sci_abstract&pid=S1851-17162010000200008&lng=en&nrm=iso&tlng=en