A comprehensive evaluation of fruit characteristics of 46 blueberry cultivars

doi:10.12302/j.issn.1000-2006.202408010

JOURNAL OF NANJING FORESTRY UNIVERSITY ›› 2025, Vol. 49 ›› Issue (3): 52-62.doi: 10.12302/j.issn.1000-2006.202408010

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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
Contact: WU Yaqiong, LI Weilin E-mail:nuzhenzi-1984@163.com;wlli@njfu.cn;yaqiong@126.com

Abstract

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

CLC Number:

S663

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, 2025, 49(3): 52-62.

Figures/Tables 7

Table 1

Description and statistics of appearance, nutritional characteristics and sensory score of 46 blueberry cultivars"

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

Table 1

Fig. 1

Table 2

Fig. 2

Table 3

Fig. 3

Table 4

Sensory evaluation and principal component score ranking of 46 blueberry cultivars"

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

Table 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

A comprehensive evaluation of fruit characteristics of 46 blueberry cultivars

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