Sugars, pigments, and organic and phenolic acids were examined in three name clones of lowbush blueberries (V. angustifolium Aiton) during two seasons. Between the two seasons, glucose and fructose content was not different, but anthocyanin content differed by 40%. Also, titratable acidity differed by 40%, and total acid content (as measured by HPLC) by 60%. Differences in total acid content between the two seasons could be attributed to changes in some, but not all, acids. Acid content of berries of different maturities suggested that some, but not all, acids decreased as fruit ripened. Although the acid profile was different in the 2 years of the study, overall the lowbush blueberry profile was distinct from that recently reported for highbush and rabbiteye blueberries [Ehlenfeldt et al., HortScience 29(4):321–323]. Succinic acid was absent in lowbush fruit, and there was a higher level of quinic acid than found in highbush or rabbiteye blueberries. Citric acid was present in lowbush fruit at a level intermediate between the other Vaccinium species.
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