Table 1. Physicochemical properties of blueberries according to drying period
Physicochemical property1) | Drying period (day) |
0 | 3 | 6 | 9 | 12 |
MC (%) | 86.32±0.94e2) | 82.11±1.67d | 74.96±1.17c | 64.80±2.08b | 36.34±3.12a |
TSS (Brix) | 4.47±1.14ab | 3.17±0.29ab | 3.13±0.12ab | 5.90±0.56b | 9.10±1.82c |
pH | 4.38±0.23a | 4.17±0.27a | 4.21±0.07a | 4.27±0.27a | 4.28±0.24a |
TPC (mg/g dw) | 13.68±0.69d | 11.88±0.33c | 12.40±0.26c | 10.63±0.09b | 9.15±0.14a |
TFC (mg/g dw) | 7.52±0.19d | 6.79±0.07c | 6.82±0.24c | 5.40±0.31b | 3.75±0.10a |
Color value3) | L* | 31.19±1.60d | 30.05±1.46c | 27.22±1.45b | 27.16±1.21b | 18.42±2.21a |
a* | 0.49±0.21b | 0.36±0.13a | 0.57±0.17b | 0.48±0.22b | 0.46±0.15ab |
b* | -4.42±1.04a | -3.73±1.10b | -2.69±0.97c | -2.83±0.79c | -1.76±0.44d |
Texture | Hardness | 9,951.24±1,826.08c | 3,822.49±756.14b | 1,365.22±193.65a | 1,700.13±436.72a | 3,558.31±1,296.06b |
Strength | 3,035.26±361.57d | 1,500.88±329.31c | 193.82±45.92a | 299.92±90.60a | 787.28±337.88b |
Bacteria | ND4) | ND | ND | ND | 0.60±0.93 |
Mould and yeast | 2.25±1.20 | 2.76±0.51 | 2.85±0.83 | 4.01±0.12 | 2.55±0.32 |
MC, moisture content; TSS, total soluble solids; TPC, total phenolic compound; TFC, total flavonoid content.
Mean±SD with different letters are significantly different at 5% level.
L*=lightness; a*=redness; b*=yellowness.
Not detect.