FROZEN BLUEBERRIES

Specifications of frozen blueberries

Frozen blueberries are made from fresh, ripe and healthy berries that have been cleaned, washed and frozen to preserve their quality. Below are general specifications for frozen blueberries:

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Product description

Frozen blueberries can be processed as whole fruit or specific cuts (eg crushed or pureed) and stored either by individual quick freezing (IQF) or block freezing methods.

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General specifications

1. Varieties:

Common cultivars include Highbush (eg Bluecrop, Duke, Elliott) or Wild (Lowbush).

2. Freezing method:

IQF (Individual Quick Frozen): Ensures that the fruit remains separated.

Block Frozen: Used for industrial applications such as jams or purees.

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Physical characteristics

1. Appearance:

Uniform dark blue to deep purple color typical of ripe blueberries.

Intact, whole beans with minimal damage.

 

2. Size (diameter):

Wild blueberries: Usually 6–10 mm.

Bush blueberries: 10–18 mm or larger.

3. Texture:

Firm when frozen, not overly mushy after thawing.

4. Taste and aroma:

Sweet to tart taste, typical of the variety, without off-flavors.

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Chemical and microbiological requirements

1. Brix level (natural sweetness):

Typically 10–15° Brix, depending on variety and vintage.

 

2. pH:

Typically 3.1–4.0 (sour).

 

3. Pesticide residues:

Must meet local and international standards (eg EU MRLs, FDA restrictions).

 

4. Microbiological limits:

Total plate count: <100,000 CFU/g.

Yeast and mold: <500 CFU/g.

E. coli: Negative.

Salmonella: Missing in 25 g.

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Defects (tolerances)

1. Foreign substances:

Not allowed (eg leaves, stems, stones).

2. Unripe or green fruits:

<5%.

3. Crushed or Crushed Fruit:

<10% for IQF; higher tolerance for frozen blocks.

4. Freezer burn:

Minimal to none.