Sensory and textural evaluation of Maine wild blueberries for the fresh pack market

Maine wild blueberries were sized according to berry diameter into three size classes; less than or equal to 8 mm, 9-10 mm and 11-12 mm. A consumer sensory panel was asked to indicate their opinion of flavor, texture and overall attributes using a 9-point hedonic scale. Subsamples of berries were subjected to a compression test using an Instron Materials testing machine, measuring force and deformation to point of rupture of individual blueberries. Berries less than or equal to 8 mm were significantly lower in sensory acceptability for all three attributes evaluated. No significant difference was found between 9-10 mm and 11-12 mm samples. Both were rated "like moderately". Ranked preference data indicated a significant preference for the larger 11-12 mm berries. The results of the compression tests revealed significant differences among all size classes with respect to the apparent modulus. A linear relationship was found between the "texture" sensory attribute and the elastic modulus.