Thermal transitions of pulp and cuticle of blueberries

► Thermal transitions of cuticles and pulp of two blueberry cultivars were analyzed. ► Water transitions of both cultivars showed differences associated their soluble solids content. ► Tg' values were attributed to sugar composition (glucose and fructose) present in the fruit. ► Endothermic transition at 50 °C was associated of melting of epicuticular wax in the cuticles. ► Internal structure of blueberry is affected by the high freezable water content during freezing.