Changes in Fruit Characteristics of Various Blueberry Cultivars During Ripening Stages

According to Table 1 , the fruit shape index of the five cultivars generally showed a decreasing trend, indicating that blueberry fruits gradually transition from round to flat shapes during maturation. ‘Bluegold’ consistently maintained the highest values (0.95~0.91), which were significantly higher than those of the other cultivars ( p < 0.05).

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Correlation analysis demonstrated that glucose and fructose contents were significantly positively correlated ( p ≤ 0.01) with average fruit weight, soluble pectin to total pectin ratio (SP/TP), and total soluble solids to titratable acidity ratio (TSS/TA), but showed a highly significant negative correlation with malic acid.

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