Physical characteristics of blueberry fruits

The oak and pine forest of eastern and central North American are home to more than a dozen Vaccinium species commonly known as blubbery. Blueberry was a primary food plant for Native American.

The entire fruit is eaten. The pigment released from the blueberry’s skin may be the most valuable nutrient in the berry, as it contains potent antioxidants called anthocyanins. Blueberry fruits are round and slightly flattened in shape. Blueberries have small, mostly elliptic, short stalked leaves.

The fruit is a five-loculed, true berry resulting from the maturation of an inferior ovary. The pericarp is covered with a waxy bloom and is merged with other tissue containing chlorophyll. They have a crown like structure on the calyx end (bottom) of the fruit and a depressed ring on the top of the fruit where the stem was attached.

The skin is smooth and soft and ranges from light blue to dark blue, often with a grayish cast. Blueberries are small, usually around 1/2 inch in diameter.

The fruit of the highbush blueberry ripens from August to late September and is most variable in shape, size, color and flavor.

Among the most important characteristics being sought after the blueberry breeders are flavor, large size, light blue color (heavy coating of wax), a small scar where the pedicel detaches, easy fruit detachment for hand or machine harvest, firmness and a long storage life.

Most people prefer a sweet, crunchy fruit with a trace of acidity; however, high-acid fruit tend to store longer than low-acid ones. Other important fruit characteristics are uniform shape, size, and color, high aroma and the ability to retain texture in storage.
Physical characteristics of blueberry fruits