Estudio sobre cambios de la firmeza de bayas de arándanos durante su maduración

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.