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U.S. Highbush Blueberry Council

Purchase & Storage

Product Process Typical Packaging Characteristics Storage
Fresh Fresh blueberries picked sorted and packaged Consumer packs: clamshells of various weights;
Professional packs: available in cartons
Available April through late September from North America and October through March from Southern Hemisphere 32˚ to 34˚F
90-95% relative humidity
Product Process Typical Packaging Characteristics Storage
IQF (Individually Quick Frozen) Fresh harvested blueberries sorted individually quick frozen in freeze flow packed Consumer packs: poly bags of various weights; Bulk: poly-lined corrugated cartons 10-50 lb; Poly-lined metal drums: 270 lb Free-flowing 0˚ to 10˚ F
Case Frozen Fresh harvested blueberries sorted packed in cases frozen in case Bulk: poly-lined corrugated cartons 10-15 lb Can be free flowing after agitation in the case 0˚ to 10˚ F
Straight Pack or block frozen (BQF) Fresh harvested blueberries packaged with juice from berries flash frozen in block. Bulk: poly-lined corrugated cartons 30-50 lb;
Poly-lined metal drums: 350 lb
0˚ to 10˚ F
Air Dehydrated Fresh or frozen blueberries sorted air dehydrated to 11%-18% moisture (further processed to dried fruit specs, i.e. oil coated, diced etc.) packed Poly-lined corrugated boxes: 5, 10, 25 lb Moisture: 11% -18 %
Water Activity: 0.5-0.6
Shelf stable in a cool, dry place.
Sun-dried Blueberries are allowed to ripen naturally on the bush dried on the bush or placed on paper trays between rows lose moisture naturally over 2 to 3 weeks berries are turned to develop equal moisture equilibrium sorted washed packed Poly-lined corrugated boxes: 5, 10, 25 lb Moisture: 11% -18 %
Water Activity: 0.5-0.6
Shelf stable in a cool, dry place.
Infused-Dehydrated Fresh or frozen blueberries dipped in a caustic solution to allow infusion infused in syrup (normally sucrose, but can include fruit juice concentrates) soaked in syrup which enters the interior of the blueberry, displacing moisture in an osmotic process removed from syrup tank air dried to desirable moisture level packed Poly-lined corrugated boxes: 5, 10, 25 lb Moisture: 11%-18 %
Water Activity: 0.5-0.6
Shelf stable in a cool, dry place.
Osmotically Preserved Fresh or frozen blueberries dipped in a caustic solution to allow infusion infused in a syrup (normally sucrose, but can include fruit juice concentrates) soaked in syrup which enters the interior of the blueberry, displacing moisture in an osmotic process removed from syrup tank packed Poly-lined corrugated boxes: 25 lb, and other custom sizes Moisture: 40% maximum
Water Activity: 0.5 – 0.87
Shelf stable in cool, dry place. Best used within 10 months.
Freeze Dried Fresh or IQF blueberries scarified to allow moisture release flash frozen and moisture removed in vacuum chamber in lyophilization or cryodesiccation process which includes a primary and secondary drying process. Poly-lined corrugated boxes: 10 lb, and other custom sizes Moisture (unsweetened):0%-2 %
Moisture (sweetened): 9%-14%
Stable at room temperature 3 months, after that store at 40°F.
Single strength juice Fresh berries crushed pressed filtered pasteurized packaged frozen Plastic pails: 5 or 6 gal;
Poly-lined metal drums: 28,30, or 60 lb
Brix: 8.0 – 12.0
pH: 2.8 – 3.4
Freezer:0° to 10°F
Single strength puree Fresh blueberries crushed pasteurized or cold filled in containers frozen Plastic pails: 28 or 30 lb;
Poly-lined cartons: 25 or 30 lb;
Poly-lined metal drums: 55 gal or 400 lb
Brix: 8.0 -13.0
pH: 2.8 -3.5
0° to 10°F
Puree Concentrate Fresh blueberries crushed heat/enzyme treated vacuum concentrated pasteurized packaged frozen Plastic pails: 4 or 6 gal;
Poly-lined metal drums: 28, 30 or 60 lb
Brix: 20,37, 40
pH: 2.8 – 3.4
0° to 10°F
Juice Concentrate Juice stock blueberries crushed to release juice heat/enzyme treated vacuum concentrated packed frozen Plastic pails: 5 or 6 gal;
Poly-lined metal drums: 28, 30 or 60 lb
Brix: 45, 65
pH: 2.8 – 3.4
0° to 10°F