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.