Cultivar and grade also had significant effect on the color values.
‘Powderblue’ had higher L* (15.94), chroma (3.88) and hue values
(327.9) than ‘Brightwell’ (L* ¼ 14.81, C ¼ 2.74 and H ¼ 320.8).
Similarly, grade-C blueberries had higher hue value (327.3) than
grade-A (321.5). Lohachoompol, Mulholland, Srzednicki, and
Craske (2008) reported that the total anthocyanin content of
‘Powderblue’ (11.9 g of cyanidin-3-glucoside equivalent per kg of
dry weight) was higher than for ‘Brightwell’ (10.1 gC3G/kg dry
weight). As color values were highly dependent on anthocyanin
pigments, the difference in the initial anthocyanin content may
have resulted in difference in the color values of dried blueberries
from ‘Brightwell’ and ‘Powderblue’ cultivars in the present study.