Citas bibligráficas
Espinoza, D., (2024). Evaluación de las características físicas, químicas y sensoriales de las bayas de arándano (Vaccinium corymbosum L.) [Universidad Nacional de Trujillo]. https://hdl.handle.net/20.500.14414/22482
Espinoza, D., Evaluación de las características físicas, químicas y sensoriales de las bayas de arándano (Vaccinium corymbosum L.) []. PE: Universidad Nacional de Trujillo; 2024. https://hdl.handle.net/20.500.14414/22482
@misc{renati/878387,
title = "Evaluación de las características físicas, químicas y sensoriales de las bayas de arándano (Vaccinium corymbosum L.)",
author = "Espinoza Eugenio, Danny Jhonatan",
publisher = "Universidad Nacional de Trujillo",
year = "2024"
}
ABSTRACT Blueberry (Vaccinium corymbosum) is a climacteric fruit that is harvested when it reaches physiological maturity, has a high-water content and contains phytochemicals related to organoleptic, nutritional and functional quality parameters. The objective of the present study was to evaluate the physical, chemical and sensory characteristics of five blueberry varieties. For this study, the samples were acquired from the fields of the Agricola Cerro Prieto company, located in the department of La Libertad (Peru). Weight loss, texture profile analysis (TPA), soluble solids, pH, titratable acidity, sensory analysis with CATA test and acceptability with hybrid hedonic scale made up of 24 trained panelists were determined. The results show a weight loss of 1.43% - 2.49%, the acidity of the samples was between the range of 0.47% - 0.75% citric acid and soluble solids of 11.00 - 15.18 °Brix; in the vocabulary, 23 validated attributes were obtained for the development of a sensory booklet; the correspondence analysis of the sensory evaluation showed that the Biloxi varieties have very similar characteristics and the other varieties are different; the sensory attributes that differentiated the blueberry varieties are: acidic flavor, pleasant flavor, round spherical shape, soft pulp, has Bloom spots and a green center; texturally, the Biloxi were the hardest varieties, Rocio Organic and Ventura Organic the least hard. Finally, Ventura Organic was the most acceptable among the varieties evaluated.
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