关键词: 酶学性质, 酶学性质

Abstract: The research was to explore the fruit quality and antioxidant activity between different varieties of Blueberry. Using five introduced varieties of blueberry in Shanghai as experimented materials .Through analyzed fruit quality, anthocyanins, total flavonoids content, DPPH [1,1-diphenyl-2-picrylhydrazylradical 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl)] and FRAP(ferric reducing antioxidant potential Assay)related to antioxidant capacity of Blueberries. The results showed ‘Brigitta’ produced the biggest fruit, 2.87 g;‘O'neal’ had the highest soluble solids content, 13.44%, while acid solid was much higher, so the fruit tasted thick sweet. ‘Blue crop’ had the highest acid solid ratio, 11.8. Determination of Antioxidant flavonoids and anthocyanins of showed that Elliot had the highest antioxidant flavonoids and anthocyanins contents. At the same time, ‘Elliot’ showed higher antioxidant activity than the other cultivars, as measured by assays of DPPH and FRAP. So after introducing, ‘O'neal’ had the best qualities as the excellent fresh varieties;‘ Elliott ’ was the most suitable varieties of blueberry to do health care products processing.