Sensory quality and consumer acceptability of southern highbush blueberry cultivars

Southern highbush blueberries were evaluated for sensory quality and acceptability by a descriptive panel as well as consumer panels. Crisp-flesh and non-crisp flesh varieties were evaluated. Results from this study were used to validate mathematical models developed previously for predicting acceptability. In addition, the different varieties of blueberries were used in blueberry pie formulations to determine whether consumers could detect a difference in formulations. Sensory and consumer testing show that consumers will be accepting to the firmer flesh blueberries for fresh consumption. The mathematical model for predictive quality was validated. Also, consumers were unable to detect differences in pies baked with fresh berries from those with non-crisp flesh fruit.