BLUEBERRIES

Blueberries are small, nutrient-dense berries, highly prized for their sweet-tart flavor and health benefits. Below are the detailed specifications:

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Physical characteristics

1. Size:

Diameter: 6–12 mm.

Weight: 1–2 grams per berry.

 

2. Form:

Round or slightly flattened.

 

3. Color:

Leather: Deep blue to purple-black with a silver tint (natural wax finish).

Flesh: pale green or white.

 

4. Texture:

Smooth and firm skin.

Juicy, tender interior.

 

 

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Chemical composition

1. Moisture content: ~85%.

2. pH: 3.1–3.4 (acidic).

3. Brix (sugar content): 10–15% (varies with variety and maturity).

4. Anthocyanins:

150–200 mg per 100 g (responsible for the blue color and antioxidant properties).

 

5. Nutritional value (per 100 g):

Calories: ~57 kcal.

Carbohydrates: ~14.5 g.

Sugars: ~9.7 g.

Dietary fiber: ~2.4 g.

Protein: ~0.7 g.

Fat: ~0.3 g.

Vitamin C: ~9.7 mg.

Vitamin K: ~19.3 μg.

Potassium: ~77 mg.

Manganese: ~0.34 mg.

 

 

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Quality standards

1. Appearance:

Uniform size and color.

No defects such as wrinkling, cracks or bruises.

 

2. Taste:

Sweet-tart, with balanced acidity.

 

3. Hardness:

It shouldn\’t feel soft or mushy.

 

4. Expiry date:

Fresh: 1–2 weeks at 0–4°C (32–39°F) with 90–95% humidity.

Frozen: Up to 12 months.