Rabbiteye blueberries (RE; V. virgatum A.) are perceived to have poor fruit quality compared to southern highbush (SHB; V. corymbosum L). Comprehensive quality assessments of RE genotypes during storage are scarce. To understand fruit quality differences firmness, general composition and phytonutrient contents in 5 RE (‘Brightwell’, ‘Vernon’, ‘MS1110R’, ‘T-3072’ and ‘T-3075’) and 1 SHB (‘Legacy’) genotype were evaluated. Fruit harvested from E.V. Smith Research Center (Tallassee, AL) were stored at 4°C at 85% relative humidity. Measurements were taken on days 0 and 14 (0d and 14d) in storage. Firmness was measured using a FruitFirm1000 (g/mm). Soluble solids content (SSC, °Brix), titratable acidity (Tacid) and pH were assayed. Total anthocyanins (mg/g), phenolics (mg/100g), and DPPH antioxidant capacity (mM/100g) were quantitated via UV-VIS spectrophotometry. Days in storage*genotype were significant in firmness, Tacid, pH, anthocyanins, phenolics, and antioxidants. ‘T-3072’ had the highest firmness (0d; 289.97 g/mm) compared to ‘MS1110R’ (0d; 130.61 g/mm). ‘Vernon’ (0d; 0.66) had the highest Tacid while ‘Legacy’ (0d; 0.34) was lowest. Conversely, pH was highest in ‘Legacy’ (0d; 3.68) and lowest in ‘T-3075’ (0d; 3.12). Anthocyanins and antioxidants were highest in ‘MS1110R’ on 0d (28.62 mg/g and 29.59 mM/100g) and phenolics were highest in ‘Brightwell’ after 2 weeks of storage (426.97 mg/100g). Genotype differences indicated SSC was highest in ‘Brightwell’ (16.19) compared to ‘Legacy’ (12.03). Principal component analysis (PCA) and hierarchical cluster analysis (HCA) were performed on 0d and 14d among the genotypes to better determine how composition changed during storage. PCA indicated ‘Legacy’ clearly separated from the RE genotypes and was negatively correlated to firmness and all composition and nutritional traits. HCA determined three clusters of interest with similar genotype characteristics from 0d to 14d. In cluster I, ‘T-3072’ and ‘T-3075’ maintained moderate to enhanced firmness. ‘Legacy’ had consistently suppressed SSC and Tacid (Cluster II). While ‘Brightwell’ and ‘MS1110R’ had enhanced anthocyanins, phenolics and antioxidants (Cluster III). Reduced SSC and Tacid are associated with lower perceived sweetness and sourness. RE genotypes demonstrated higher SSC and enhanced nutritional content, making them appealing for health-conscious consumers. Sensory analysis on 4 RE and 2 SHB genotypes will be conducted utilizing a trained panel to determine differences in sweetness, sourness, texture and aroma. We expect analyzing sensory data with physicochemical assays will further provide insightful information helpful in developing acceptable RE genotypes with preferred flavor and texture.
