3.4. pH
Fresh blueberries had a pH value of 3.15 ± 0.06 (Table1). This value was in agreement with the 3.20 ± 0.10 reported by Kim et al. (1995) for ‘Coville’ blueberries. pH was almost constant for 18 days of storage at 10 C for both containers. At 23 C, the pH of the blueberries increased significantly (p 6 0.05) in both packages. An increase of almost 0.4 pH units was observed after 9 days of storage. However, Rosenfeld et al. (1999) reported the highest pH values at low temperature storage for ‘bluecrop’ blueberries. The package type did not affect the pH of blueberries as did temperature.