Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Physicochemical Characteristics of the Organically Grown Blueberry

유기재배 블루베리의 이화학적 품질특성

  • 장민선 (덕성여자대학교 식물자원연구소) ;
  • 이애랑 (숭의여자대학교 식품영양과) ;
  • 정문철 (한국식품연구원) ;
  • 김건희 (덕성여자대학교 식물자원연구소)
  • Received : 2015.06.15
  • Accepted : 2015.07.21
  • Published : 2015.08.30
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Abstract

As consumers are aware of their health and are more conscious of environmental conditions, there is an increasing demand for agri-foods obtained from organic agricultural practices. The present study aimed to investigate the physicochemical quality characteristics of blueberries. The weight, length, moisture contents, color (Hunter L, a, b), soluble solids contents, pH, and acidity were measured for their quality characteristics. In addition, ABTS radical scavenging activity was analyzed for antioxidant activities of organically and conventionally grown blueberries. Organically grown blueberries showed a greater weight, soluble solid contents, and pH than conventionally grown ones. Especially, organically grown blueberries showed significantly (p<0.05) higher weight and pH. Moisture contents of organically and conventionally grown blueberries were similar. L and b values of organically grown blueberries were higher than those of conventionally grown blueberries. ABTS radical scavenging activities of organically grown blueberries (36.4%) were higher than those of conventionally grown ones (36.4%), but the difference was not significant. Further studies are recommended to evaluate other differences between organically and conventionally grown blueberries.

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References

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