Improvements in Canned Lowbush Blueberry Quality

Abstract

ABSTRACT Individually quick frozen lowbush (wild) blueberries ( Vaccinium angusrifolium ) were canned with 0, 1500, or 3000 ppm calcium from chloride or lactate salts and 0, 0.25, or 0.50% citric acid in water. Physical and pH changes were measured at 0, 6, and 12 mo, and sensory evaluations were made at 3 and 9 mo post‐canning. Calcium increased firmness and berry calcium content. Calcium chloride and citric acid reduced pH and increased hue angle and off‐flavor; calcium lactate increased drained weight and pH but reduced hue. Response surface methodology predicted changes in calcium lactate‐treated berries, but not CaCl 2 ‐treated berries. Optimal conditions were 1200–1800 ppm calcium lactate at 3–6 mo storage.