although overall fat content only ranged between 0.47 and 0.84 g/
100 g db.
The interaction between cultivar and grade was significant
for protein content. The overall protein content ranged from
2.22 g/100 g db (grade-A Brightwell) to 2.95 g/100 g db (grade-C
Powderblue). The main component of dried blueberry is carbohydrate/
sugar. The interaction between cultivar and pick time was
significant for total carbohydrate content, which ranged from
94.86 g/100 g db for Powderblue from pick-1 to 95.65 g/100 g db
for Brightwell from pick-2.