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ScienceDaily_2013 06941.txt

#New study informs blueberry flavor selectionthe University of Florida's (UF) Blueberry Breeding Program has been developing successful blueberry cultivars for more than 60 years. The cultivars released from UF are credited with creating a Florida blueberry industry that was valued at $48 million in 2010 and allowing rapid expansion of blueberry production in other subtropical areas of the world. In the past blueberry flavor selection in the program was based on two standards: subjective ratings from breeders and a berry's sugar-to-acid ratio. Recently scientists have determined that the eating quality of blueberries has a much higher correlation to consumer acceptance and indication of blueberry-like flavor intensity than the traditional measures of sweetness acidity or sugar acid ratios. Identifying blueberry volatile components that correspond to the fruity intense sweet and characteristic blueberry flavors could help blueberry breeders select for cultivars that produce a more desirable flavor. A new research study from University of Florida Institute for Plant Innovation scientists Jessica Gilbert Michael Schwieterman Thomas Colquhoun David Clark and James W. Olmstead (Hortscience July 2013) sought to measure the characteristics associated with the blueberry eating experience by prioritizing the traits that could help improve flavor. The study compared volatile profiles of five southern highbush blueberry cultivars (Farthing FL01-173 Scintilla Star and Sweetcrisp) using gas chromatography-mass spectrometry. These five cultivars are significant in Florida and have been rated subjectively as having varied flavor characteristics noted lead author James Olmstead. The research team harvested all five cultivars on four separate dates during the harvest season and fruit from each cultivar were harvested also at four developmental stages on the first harvest date. As expected total volatiles showed dramatic increases as ripening progressed.''Star'had the smallest statistical variation in volatile content over the 4-week harvest period whereas'Scintilla'had the largest variation in volatile content. We sought to profile the changes in volatiles through blueberry development. The general profile was an increase in total volatiles in blueberry samples as fruit progressed in maturity from green to blue Olmstead explained. The researchers noted that when blueberries are harvested commercially when they are immature they may contain low levels of many of volatile compounds and therefore will not have the characteristic blueberry flavor. If the volatiles in this study are in fact the most important to the perception of blueberry flavor then'Star'may have the most consistent flavor in response to varying environmental factors they concluded. Story Source: The above story is provided based on materials by American Society for Horticultural Science. Note: Materials may be edited for content and length. Journal Reference e

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