SENSORY AND TEXTURAL EVALUATION OF MAINE WILD BLUEBERRIES FOR THE FRESH PACK MARKET

Maine wild blueberries were sized according to berry diameter into thr ee size classes; less than or equal to 8 mm, 9-10 mm and 11-12 mm. A c onsumer sensory panel was asked to indicate their opinion of flavor, t exture and overall attributes using a 9-point hedonic scale. Subsample s of berries were subjected to a compression test using an Instron Mat erials testing machine, measuring force and deformation to point of ru pture of individual blueberries. Berries less than or equal to 8 mm we re significantly lower in sensory acceptability for all three attribut es evaluated. No significant difference was found between 9-10 mm and 11-12 mm samples. Both were rated ''like moderately''. Ranked preferen ce data indicated a significant preference for the larger 11-12 mm ber ries. The results of the compression tests revealed significant differ ences among all size classes with respect to the apparent modulus. A l inear relationship was found between the ''texture'' sensory attribute and the elastic modulus.