关键词: 蓝莓, 鲜食加工, 品种筛选

Abstract: Using 10 introduced varieties of blueberry in Zhuji City Zhejiang Province as experimental materials， such as Bluebeauty No.1， Sharpblue， Misty， ONeal， Diana， Brightwell， Climax， Powderblue， Gardenblue and Baldwin, the plant character， mature period， high yield， fruit character， texture， flavor and content of Vc， sugar， acid and anthocyanins were determined respectively. The results showed that the plant character， mature period， high yield and fruit character of Sharpblue， Misty， Diana and Baldwin were better than other varieties， these four varieties were suitable for fresh-eating. Gardenblue was better not only in plant growth vigor， high yield， but also in content of anthocyanins and other nutrients， and suitable for juice processing. Blue-beauty No.1 matured earlier， with medium fruit type， higher yield and anthocyanin content， which can be used for fresh-eating or processing concurrently.

Key words: blueberry, fresh-eating and processing, variety selection