RESEARCH ON QUICK FREEZING OF BERRY FRUITS. 1. SUITABILITY OF RASPBERRY AND BLACKBERRY VARIETIES.

[In Italian. / En italien.]

Type of article: Article

Summary

THE BEHAVIOUR TO FREEZING OF 10 RASPBERRY AND 5 BLACKBERRY CULTIVARS FROM HILL AREAS WAS EVALUATED. RASPBERRIES WERE SUFFICIENTLY STABLE DURING FROZEN STORAGE AND NO RELEVANT CHANGES IN ORGANOLEPTIC PROPERTIES WERE OBSERVED. CULTIVARS CANBY, WILLAMETTE AND FAIRVIEW AND THE SELECTION 1088 AND 1095 WERE FOUND TO BE THE BEST AMONG THE TESTED. A HIGH PERCENTAGE OF BLACKBERRIES SHOWED A MARKED CHANGE IN COLOUR DUE TO INCOMPLETE RIPENESS. IT WAS DIFFICULT TO DISTINGUISH BETWEEN FULLY AND PARTIALLY RIPENED BLACKBERRIES DURING HARVESTING WITH REGARD TO THE EXTERNAL APPEARANCE OF THE BERRIES.

Details

Original title: [In Italian. / En italien.]
Record ID : 1989-1004
Languages: Italian
Source: Atti IVTPA - vol. 8
Publication date: 1985
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Raspberry; Blackberry; Variety; Organoleptic property; Colour; Freezing; Fruit