Comparison of the Physical, Chemical and Sensory Characteristics of Five Raspberry Cultivars Evaluated Fresh and Frozen
DOI:
https://doi.org/10.71318/apom.1992.46.4.229Abstract
The physical, chemical and sensory characteristics of five raspberry cultivars (‘Newburg,’ ‘Taylor,’ ‘Latham,’ ‘Festival’ and ‘Boyne’) harvested at the red-ripe stage were evaluated at harvest and after 1, 6 and 9 months of frozen storage at −20°C. ‘Newburg’ was preferred for flavor (p ≤ 0.05) over ‘Festival,’ ‘Latham’ and ‘Boyne’ and was significantly higher (p ≤ 0.05) in pH, % soluble solids and total sugars than ‘Boyne’ after 1, 6 and 9 months frozen storage. ‘Boyne’ was the least preferred for color and texture (p ≤ 0.05) at 6 and 9 months of frozen storage and was significantly less (p ≤ 0.05) red (lower chroma value) than the other cultivars. Values for ‘Taylor,’ ‘Latham’ and ‘Festival’ fell between ‘Newburg’ and ‘Boyne.’
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