Abstract: Blueberry cultivars, O’Neal, Brigitta and Britewell, which are representative cultivars mainly planted in Sichuan, were used as materials in Sichuan. Fruit appearance quality, flavor quality, texture quality and nutritional quality during the fruit development were analyzed, aiming to provide a standard system for quality comparison with newly introduced cultivars in Sichuan. The results indicated that during the fruit development, the single fruit weight and vertical, horizontal diameters of fruit showed an upward trend, and the fruit shape index declined slightly. The color indicators, L*, a*, and b*, showed the same change trend and Brigitta showed deeper blue peel than the other two cultivars. The titratable acid content decreased, while the soluble solids content, soluble sugar content and sugar-acid ratio gradually increased. The water soluble pectin content increased, which was negatively correlated with the firmness of the fruit. On the contrary, the content of Na2CO3 soluble pectin declined progressively, being positively correlated with fruit firmness. The anthocyanins content accumulated from the pink fruit stage and reached the highest value in mature fruit stage. The accumulation of VC in blueberry fruits was mainly in the young fruit stage. The content of soluble protein was the highest in mature fruit, which showed significant differences in different cultivars. The changes of total phenols, flavonoids and tannins in all blueberry cultivars were increased during fruit development, but the contents were significant differences in different cultivars. Britewell berries were small but with rich contents of pectin, anthocyanins, VC and flavonoids. Brigitta was middle-size berry and the contents of soluble proteins and total phenols were significantly higher than the other cultivars. O’Neal was a large berry with high tannin content and balanced sweet-sourness.
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