蓝莓46个品种的果实特性分析及综合评价

doi:10.12302/j.issn.1000-2006.202408010

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南京林业大学学报（自然科学版） ›› 2025, Vol. 49 ›› Issue (3): 52-62.doi: 10.12302/j.issn.1000-2006.202408010

• 专题报道Ⅱ：乡村全面振兴视域下蓝莓优新品种培育研究 • 上一篇下一篇

蓝莓46个品种的果实特性分析及综合评价

赵慧芳¹(), 赵俸艺¹, 刘洪霞¹, 吴文龙¹, 吴雅琼¹^,^*(), 李维林²^,^*()

1.江苏省中国科学院植物研究所(南京中山植物园),江苏省植物资源保护与利用重点实验室,江苏南京 210014
2.南京林业大学林草学院,林木遗传育种全国重点实验室,南方现代林业协同创新中心,江苏南京 210037

收稿日期:2024-08-12 接受日期:2024-09-27 出版日期:2025-05-30 发布日期:2025-05-27
通讯作者: *李维林(wlli@njfu.cn),研究员,负责试验方案设计;
吴雅琼(yaqiong@126.com),副研究员,负责指导试验具体实施过程。
作者简介:
赵慧芳(nuzhenzi-1984@163.com),助理研究员。
基金资助:
江苏省种业振兴揭榜挂帅项目(JBGS[2021]021);江苏省种业振兴揭榜挂帅项目(2024)

A comprehensive evaluation of fruit characteristics of 46 blueberry cultivars

ZHAO Huifang¹(), ZHAO Fengyi¹, LIU Hongxia¹, WU Wenlong¹, WU Yaqiong¹^,^*(), LI Weilin²^,^*()

1. Jiangsu Key Laboratory for conservation and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden Mem. Sun Yat-Sen), Nanjing 210014, China
2. State Key Laboratory of Tree Genetics and Breeding, Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry and Grassland, Nanjing Forestry University, Nanjing 210037, China

Received:2024-08-12 Accepted:2024-09-27 Online:2025-05-30 Published:2025-05-27

摘要/Abstract

摘要：

【目的】综合评价南京地区46个蓝莓品种的果实特性,为蓝莓良种筛选和育种提供参考信息。【方法】测定蓝莓果实外观和内在品质指标,考察感官特点并评分,通过相关性、主成分和聚类分析对46个蓝莓品种进行分类评定。【结果】从3种类型来看,北高丛蓝莓果实最大,硬度和酸度最高,感官评分最高;南高丛蓝莓果实偏小,硬度最低,甜度最高,总多酚含量最高,感官评分最低;兔眼蓝莓的果实较大,果皮占比最高,总花色苷含量最高。外观指标中去果粉色度a^*的变异系数最高(2 926.91%),其次为原果色度(370.96%);品质指标中固酸比的变异系数最高(42.77%),其次为果实总花色苷含量(39.78%);感官评分的变异系数最小(低于10%)。相关性分析结果表明,果实越大果皮占比越低,总多酚含量越低。总酸含量是果实酸甜度的决定性指标。外观和综合评分与代表果实大小的单果质量、横径和纵径呈极显著正相关,可见大果是感官评定时的一个首选指标。聚类分析将46个品种分为3类,其中第Ⅰ类果实大,硬度高,酸度高;第Ⅱ类果实较大,甜度高;第Ⅲ类果实较小,果皮占比高,属于高花色苷和多酚含量的加工类型。以主成分分析将11个外观和品质指标降维为4个主成分,累计贡献率为75.217%。感官评定发现,46个蓝莓品种的果实除大小、酸甜度和营养成分含量高低的差异之外,还有果粉厚度、口感以及果香味的差异,并通过感官评定确定了7个大果品种‘天后’、‘新千年’、‘珠宝’、‘钱德勒’、‘布里吉塔’、‘奥罗拉’和‘巨蓝’,3个甜度较高的品种‘安娜’、‘甜心’和‘灿烂’,4个口感极佳的品种‘阳光’、‘玉蓝’、‘布里吉塔’和‘贝姬蓝’,3个果香浓郁的品种‘玉蓝’、‘甜心’和‘红粉佳人’。综合评定发现,感官评定与主成分及聚类分析的结果基本一致。【结论】46个蓝莓品种中,‘巨蓝’、‘钱德勒’、‘甜心’、‘布里吉塔’、‘新千年’、‘贝姬蓝’、‘天后’、‘灿烂’、‘玉蓝’、‘红粉佳人’等10个品种果实的鲜食品质较好(大果、高甜度、口感脆硬和果香浓郁),推荐用于鲜食; ‘园蓝’、‘中植4号’、‘寨选4号’、‘巴尔德温’和‘森吐里昂’等5个品种果实的营养品质较好(高花色苷、多酚含量和高果皮占比),推荐用于加工。这些品种也可以作为相应育种目标的亲本材料。

关键词: 蓝莓, 种质资源, 果实性状, 聚类分析, 主成分分析

Abstract:

【Objective】This research aims to evaluate the fruit characteristics of 46 blueberry cultivars for selection and breeding purposes. 【Method】The fruit appearance, inner quality and sensory properties of 46 blueberry cultivars were investigated, then classified and evaluated by correlation, principal component and cluster analyses. 【Result】The northern highbush blueberry exhibited the largest fruit size, highest and acidity levels, and achieved the highest sensory score. The fruit of southern highbush blueberry was the smallest, with the lowest hardness and sensory score, the highest sweetness and total polyphenol content. The fruit of rabbit eye blueberry was larger than southern highbush blueberry, with the highest pericarp ratio and total anthocyanin content. Among appearance indices, the chromaticity a^* of fruit with epicuticular powder removed exhibited the highest coefficient of variation (CV) at 2 926.91%, followed closely by the original fruit chromaticity a^* at 370.96%. The CV of solid acid ratio (42.77%) was the highest among quality indices, followed by total anthocyanin content (39.78%), and the CV of sensory score was the lowest (<10%). Correlation analysis revealed that larger fruit size was associated with lower pericarp percentage and total polyphenol content. The acidity had the greatest effect on the solid acid ratio of blueberry fruits. Sensory evaluation indices, including appearance and comprehensive scores, showed significant positive correlations with fruit weight, transverse diameter, and longitudinal diameter, indicating that larger fruit size is a preferred characteristic in sensory evaluation. Cluster analysis showed that the 46 blueberry cultivars were divided into three types, among which the first type had the largest fruit with high hardness and acidity, the second type had the second-largest fruit with the highest sweetness, and the third type had the smallest fruit with high pericarp ratio, belonging to the processing type with high total anthocyanin and polyphenol content. Principal component analysis reduced the 11 appearance and quality indices to four principal components, explaining 75.217% of the total variance. Sensory evaluation revealed that, in addition to differences in size, sweet-sour balance and nutrient content, the 46 blueberry cultivars also varied in wax thickness, texture and fruity aroma, and seven large-fruit cultivars of ‘Primadonna’, ‘Millennia’, ‘Jewel’, ‘Chandler’, ‘Brigitta’, ‘Aurora’ and ‘Prolific’, 3 high sweetness cultivars of ‘Anna’ ‘Sweetheart’ and ‘Brightwell’, and four excellent taste cultivars of ‘Sunshine’, ‘Magnolia’, ‘Brigitta’ and ‘Beckyblue’ were selected. Comprehensive evaluation showed that sensory assessment results were largely consistent with principal component and cluster analyses. 【Conclusion】The 10 cultivars with large fruit size, high sweetness, crisp texture and rich aroma were ‘Prolific’, ‘Chandler’, ‘Sweetheart’, ‘Brigitta’, ‘Millennia’, ‘Beckyblue’, ‘Primadonna’, ‘Brigitta’, ‘Magnolia’ and ‘Pink Lemonade’, which were recommended for fresh consumption, and the 5 cultivars with high total anthocyanins and polyphenols content and high pericarp percent were ‘Gardenblue’, ‘Zhongzhi 4’, ‘Zhaixuan 4’, ‘Baldwin’ and ‘Centurion’, which can be used for processing blueberry products. These cultivars can also serve as parental materials for corresponding breeding objectives.

Key words: blueberry(Vaccinum spp.), germplasm, fruit characteristics, cluster analysis, principal component analysis

中图分类号:

S663

赵慧芳,赵俸艺,刘洪霞,等. 蓝莓46个品种的果实特性分析及综合评价[J]. 南京林业大学学报（自然科学版）, 2025, 49(3): 52-62.

ZHAO Huifang, ZHAO Fengyi, LIU Hongxia, WU Wenlong, WU Yaqiong, LI Weilin. A comprehensive evaluation of fruit characteristics of 46 blueberry cultivars[J].Journal of Nanjing Forestry University (Natural Science Edition), 2025, 49(3): 52-62.DOI: 10.12302/j.issn.1000-2006.202408010.

图/表 7

表1

46个蓝莓品种的外观、品质指标和感官评分的描述统计"

类别 type	指标 index	南高丛SHB		北高丛NHB		兔眼rabbiteye		整体overall
类别 type	指标 index	平均值 mean	变异系数/ % CV	平均值 mean	变异系数/ % CV	平均值 mean	变异系数/ % CV	平均值 mean	变异系数/ % CV
外观指标 appearance charac- teristics	单果质量/g FW	1.98±0.77	39.00	2.78±0.82	29.40	2.18±0.54	24.81	2.20±0.74	33.65
	横径/mm TD	15.56±2.18	14.00	17.82±2.15	12.08	15.98±1.50	9.41	16.12±2.06	12.78
	纵径/mm VD	12.39±1.68	13.55	13.34±1.44	10.77	12.89±0.90	7.00	12.75±1.40	10.94
	果形指数FS	0.80±0.06	7.42	0.75±0.04	5.94	0.81±0.04	5.16	0.80±0.05	6.76
	硬度/(kg·cm^-2) HD	2.58±0.40	15.49	2.88±0.47	16.36	2.80±0.44	15.81	2.72±0.44	16.10
	L^*	37.89±3.49	9.21	38.09±2.22	5.82	42.89±4.59	10.70	39.88±4.45	11.16
	a^*	-1.37±0.32	23.18	-1.47±0.16	10.56	0.05±4.87	8 943.68	-0.83±3.08	370.96
	b^*	-8.30±1.26	15.23	-8.18±0.45	5.51	8.20±2.05	25.02	-8.24±1.52	18.40
	L^-去果粉L^-wp	25.03±1.48	5.93	25.21±1.69	6.70	27.27±2.09	7.67	25.94±2.05	7.90
	a^-去果粉a^-wp	-0.42±0.26	61.96	-0.44±0.15	34.40	0.44±4.05	917.93	-0.09±2.53	2 926.91
	b^-去果粉b^-wp	-3.55±0.67	18.91	-3.39±0.35	10.43	3.49±1.08	30.84	-3.50±0.81	23.05
品质指标 nutritional charac- teristics	可溶性固形物质量分数/% SSC	12.04±1.29	10.70	11.22±1.19	10.57	11.63±1.34	11.49	11.74±1.3	11.07
	总酸质量分数/% TAC	0.46±0.21	44.50	0.52±0.18	35.28	0.50±0.13	25.53	0.49±0.17	35.42
	固酸比SAR	31.43±13.93	44.32	23.46±6.22	26.51	25.32±10.33	40.79	27.65±11.83	42.77
	果皮占比/% PP	7.39±2.49	33.77	5.74±1.52	26.55	7.50±1.88	25.11	7.14±2.18	30.53
	总花色苷(果实)质量分数/(mg·g^-1) ACY	1.35±0.52	38.62	1.33±0.32	24.12	1.49±0.68	45.63	1.40±0.56	39.78
	总多酚(果实)质量分数/(mg·g^-1) TPC	2.77±0.69	24.98	2.29±0.30	13.11	2.48±0.96	38.70	2.57±0.77	30.07
	总花色苷(果皮)质量分数/(mg·g^-1) PCY	20.52±8.54	41.59	20.18±5.68	28.15	20.81±8.38	40.25	20.58±7.90	38.37
	总多酚(果皮)质量分数/(mg·g^-1) PPC	30.94±10.6	34.25	30.04±8.95	29.78	27.54±10.12	36.74	29.45±10.05	34.13
感官评分 sensory score	外观AP	6.91±0.54	7.84	7.60±0.53	6.91	7.45±0.65	8.73	7.24±0.65	8.91
	酸甜度SS	6.62±0.50	7.42	6.83±0.31	4.47	6.72±0.55	8.20	6.69±0.49	7.34
	口感TS	6.75±0.40	6.12	7.13±0.24	3.37	6.88±0.58	8.42	6.87±0.47	6.85
	综合CH	6.73±0.58	8.50	7.24±0.33	4.56	7.12±0.62	8.76	6.97±0.59	8.53

表1

图1

表2

图2

表3

图3

表4

参试46个蓝莓品种鲜果的感官描述、外观评分及主成分得分排名"

类型 type	品种 cultivar	感官描述 sensory description	外观评分 appearance score	酸甜度评分 sour and sweet score	口感评分 taste score	综合评分 comprehensive score	主成分综合得分 PCA score	主成分排名 PCA ranking
南高丛 SHB	‘夏普蓝’	多籽	6.73±0.18 ijklmn	7.02±0.18 abcd	7.05±0.17 abcde	6.96±0.16 bcdefghij	0.18	15
	‘奥尼尔’	果香浓	6.82±0.22 fghigklmn	6.70±0.26 abcde	6.85±0.27 abcdef	7.36±0.26 abcdef	0.25	13
	‘阳光’	口感脆,少籽	7.01±0.14 efghijkl	7.08±0.19 abcd	7.20±0.19 abcde	7.22±0.17 abcdefg	-0.35	33
	‘玉蓝’	口感脆、少籽,果香浓	7.42±0.16 abcdefghijk	7.15±0.20 abc	7.58±0.17 a	7.56±0.17 abcd	0.16	16
	‘蓝雨’	圆球形	6.28±0.17 lnm	6.09±0.19 cde	6.65±0.15 abcdef	6.36±0.16 fghijk	-0.76	42
	‘安娜’	甜度高,果香浓	7.35±0.22 abcdefghijkl	7.53±0.26 ab	7.59±0.23 ab	7.89±0.17 abc	0.05	20
	‘比洛克西’	—	6.85±0.26 fghijklmn	5.54±0.40 e	6.11±0.38 def	5.90±0.31 ijk	0.02	23
	‘薄雾’	—	6.33±0.31 klmn	6.26±0.32 bcde	6.29±0.29 bcdef	5.98±0.29 hijk	-0.80	43
	‘南方之星’	—	7.44±0.29 abcdefghijkl	6.71±0.33 abcde	6.77±0.27 abcdef	7.00±0.29 abcdefghijk	0.09	19
	‘顶级’	果香浓	6.83±0.20 defghijklmn	6.56±0.32 abcde	6.87±0.25 abcdef	6.84±0.22 abcdefghijk	-0.06	26
	‘天后’	大果	7.58±0.27 abcdefghijk	6.65±0.30 abcde	6.60±0.34 abcdef	6.91±0.27 abcdefghijk	0.68	7
	‘新千年’	大果	8.00±0.16 abc	6.63±0.21 abcde	6.62±0.19 abcdef	6.92±0.18 cdefghij	0.87	5
	‘绿宝石’	圆球形	6.41±0.20 klmn	5.82±0.24 de	6.27±0.22 cdef	5.68±0.24 k	-0.84	44
	‘珠宝’	大果,圆球形	7.65±0.15 abcdefghi	7.00±0.22 abcd	6.95±0.20 abcde	7.23±0.18 abcdefg	0.04	22
	‘中植1号’	多籽	6.01±0.15 n	6.04±0.23 de	6.26±0.21 ef	5.98±0.18 jk	-0.56	39
	‘寨选4号’	多籽	6.91±0.20 ghijklmn	6.77±0.19 abcde	6.90±0.18 abcdef	6.93±0.18 bcdefghij	-0.27	30
	‘中植2号’	—	6.05±0.16 mn	6.44±0.19 bcde	6.57±0.18 bcdef	6.33±0.16 ghijk	-1.01	46
	‘寨选7号’	—	6.65±0.17 jklmn	6.56±0.18 abcde	6.46±0.19 bcdef	6.37±0.17 fghijk	-0.68	41
	‘中植3号’	—	7.02±0.24 defghijkl	6.55±0.25 abcde	6.82±0.22 abcdef	6.71±0.22 cdefghijk	-0.54	38
	‘中植4号’	口感脆	6.86±0.22 hijklmn	6.60±0.27 abcde	6.70±0.28 abcdef	6.63±0.26 defghijk	0.04	21
北高丛 NHB	‘钱德勒’	大果	8.20±0.21 ab	6.98±0.22 abcde	7.32±0.19 abcde	7.50±0.19 abcdefg	1.12	2
	‘莱克西’	—	7.42±0.18 abcdefghijk	6.51±0.22 abcde	6.96±0.19 abcde	7.00±0.19 abcdefghi	0.20	14
	‘达柔’	果香浓	7.36±0.18 abcdefghijk	6.78±0.20 abcde	7.26±0.18 abcd	7.05±0.16 abcdefghi	0.11	18
	‘泽西’	果粉厚,果香浓	6.64±0.16 jklmn	7.02±0.18 abcd	7.05±0.17 abcde	6.97±0.17 abcdefghij	-0.51	37
	‘布里吉塔’	大果,果粉厚,口感脆,少籽	8.17±0.15 abcd	7.06±0.23 abcd	7.50±0.18 abc	7.80±0.14 abcd	0.95	4
	‘甜心’	甜度高,口感脆,果香浓	7.90±0.14 abcdefgh	7.23±0.17 abcd	7.26±0.17 abcde	7.56±0.20 abcdef	1.04	3
	‘瑞贝尔’	—	7.80±0.15 abcdefg	6.75±0.19 abcde	6.80±0.16 abcdef	7.01±0.16 abcdefghi	0.52	9
	‘奥罗拉’	大果,口感脆	7.29±0.18 abcdefghijkl	6.31±0.20 abcde	6.90±0.19 abcdef	7.00±0.17 abcdefghijk	0.56	8
兔眼 rabbiteye	‘粉蓝’	果粉厚	7.17±0.22 abcdefghijklmn	6.52±0.28 abcde	6.75±0.24 abcdef	6.88±0.23 abcdefghijk	-0.44	36
	‘园蓝’	果粉厚	7.17±0.29 abcdefghijklmn	7.33±0.35 abcd	7.21±0.31 abcde	7.49±0.28 abcdef	-0.05	25
	‘森吐里昂’	—	6.87±0.21 cdefghijklmn	6.13±0.24 bcde	6.23±0.25 bcdef	6.27±0.25 fghijk	-0.57	40
	‘梯芙蓝’	果粉厚	6.90±0.27 bcdefghijklmn	6.23±0.29 bcde	6.54±0.26 abcdef	6.58±0.24 cdefghijk	-0.10	27
	‘灿烂’	果粉厚,甜度高	8.25±0.23 ab	7.81±0.22 a	7.81±0.24 a	8.14±0.25 a	0.47	10
	‘顶峰’	果粉厚	6.87±0.32 cdefghijklmn	6.15±0.29 bcde	5.71±0.28 f	6.22±0.27 fghijk	0.42	11
	‘杰兔’	果粉厚,多籽	7.88±0.30 abcdefghi	6.35±0.29 abcde	6.31±0.26 bcdef	6.87±0.27 abcdefghijk	0.42	12
	‘乌达德’	果粉厚	7.19±0.25 abcdefghijklm	5.81±0.29 de	6.44±0.20 abcdef	6.48±0.18 defghijk	-0.31	31
	‘精华’	果粉厚	7.21±0.25 abcdefghijklm	7.02±0.24 abcde	7.17±0.21 abcdef	7.35±0.20 abcdefgh	-0.36	34
	‘巴尔德温’	—	7.98±0.20 abcdefgh	6.84±0.26 abcde	7.10±0.22 abcdef	7.39±0.19 abcdefg	-0.42	35
	‘巨蓝’	大果	8.08±0.30 abcdef	7.08±0.29 abcd	7.31±0.28 abcde	7.64±0.28 abcde	1.23	1
	‘布蓝特蓝’	果粉厚	6.87±0.21 cdefghijklmn	6.42±0.21 abcde	6.42±0.22 abcdef	6.58±0.19 cdefghijk	-0.22	29
	‘贝姬蓝’	果粉厚,口感脆,果香浓	8.15±0.21 abcde	7.63±0.22 ab	7.79±0.20 a	8.14±0.22 ab	0.72	6
	‘沃农’	果粉厚	8.52±0.22 a	7.29±0.23 abcd	7.58±0.21 abc	7.92±0.21 abc	0.12	17
	‘昂丝萝’	果粉厚	7.08±0.21 bcdefghijklmn	6.77±0.26 abcde	6.98±0.20 abcdef	7.10±0.17 abcdefghijk	-0.33	32
	‘乡铃’	圆球形,多籽	6.10±0.19 lmn	6.28±0.24 abcde	6.29±0.23 bcdef	6.36±0.19 efghijk	-0.86	45
	‘博尼塔’	果粉厚,果香浓	7.79±0.26 abcdefghij	6.62±0.24 abcde	7.02±0.21 abcdef	7.22±0.22 abcdefghijk	-0.05	24
	‘红粉佳人’	无果粉,果香浓	8.05±0.25 abcdef	6.70±0.25 abcde	7.17±0.24 abcde	7.44±0.27 abcdefg	-0.18	28

表4

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指标 indices	最小值min			最大值max			平均值mean			变异系数/% CV
指标 indices	Ⅰ	Ⅱ	Ⅲ	Ⅰ	Ⅱ	Ⅲ	Ⅰ	Ⅱ	Ⅲ	Ⅰ	Ⅱ	Ⅲ
单果质量/g FW	1.70	1.20	0.89	3.88	3.84	2.50	2.55±0.59	2.53±0.91	1.67±0.41	23.22	35.77	24.87
横径/mm TD	15.23	13.13	12.05	20.49	19.99	16.85	17.29±1.58	16.83±2.28	14.55±1.28	9.11	13.55	8.77
纵径/mm VD	11.75	10.86	9.76	15.11	17.48	13.37	13.12±0.81	13.71±1.96	11.86±0.97	6.17	14.28	8.17
果形指数FS	0.67	0.74	0.76	0.83	0.92	0.92	0.76±0.04	0.82±0.06	0.82±0.04	5.56	7.73	5.18
硬度/(kg·cm^-2) HD	1.94	1.88	2.05	3.70	3.44	3.03	2.89±0.51	2.64±0.46	2.59±0.28	17.80	17.36	10.83
可溶性固形物质量分数/% SSC	10.48	8.31	9.84	14.98	13.70	13.47	11.85±1.16	11.12±1.69	11.96±1.15	21.16	37.64	22.29
总酸质量分数/% TAC	0.36	0.19	0.36	0.85	0.39	13.94	0.56±0.14	0.25±0.06	0.54±0.13	9.77	15.20	9.61
固酸比SAR	13.01	26.05	16.66	30.89	64.13	0.79	22.10±5.14	45.77±11.11	23.13±5.58	24.58	23.85	23.59
果皮占比/% PP	4.78	3.53	5.48	9.30	10.51	36.42	6.44±1.36	5.57±2.09	8.72±1.94	23.24	24.28	24.12
总花色苷(果实)质量分数/(mg·g^-1) ACY	0.05	0.81	0.70	1.73	1.86	2.81	1.12±0.41	1.32±0.41	1.74±0.60	37.02	31.04	34.27
总多酚(果实)质量分数/(mg·g^-1) TPC	0.87	1.27	1.25	2.18	1.98	3.08	1.45±0.33	1.54±0.28	2.08±0.57	22.64	18.27	27.35

指标index	PC1	PC2	PC3	PC4
单果质量FW	0.483	0.126	-0.133	0.149
横径HD	0.480	0.172	-0.075	0.176
纵径VD	0.440	-0.058	-0.239	0.020
果形指数FS	-0.187	-0.384	-0.253	-0.295
硬度HD	0.080	0.252	0.513	0.112
果皮占比PP	-0.329	0.185	0.003	-0.133
可溶性固形物含量SSC	-0.147	0.192	0.532	0.128
总酸含量/ TAC	-0.160	0.591	-0.212	-0.118
固酸比SAR	0.104	-0.559	0.387	0.087
总花色苷(果实)含量ACY	-0.208	-0.056	-0.126	0.804
总多酚(果实)含量TPC	-0.303	-0.068	-0.315	0.380
特征值eigenvalue	3.760	2.137	1.366	1.010
贡献率/% contribution rate	34.185	19.430	12.418	9.185
累计贡献率/% cumulative contribution rate	34.185	53.615	66.032	75.217

蓝莓46个品种的果实特性分析及综合评价

A comprehensive evaluation of fruit characteristics of 46 blueberry cultivars

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