Volume 46 Number 4 Article 11
Year 1992 Month 10
Title: Comparison of the Physical, Chemical and Sensory Characteristics of Five Raspberry Cultivars Evaluated Fresh and Frozen
Authors: A.A. Bushway, R.J. Bushway, R.H. True, T.M. Work, D. Bergeron, D.T. Handley and L.B. Perkins
Abstract:
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 otner cultivars.
Values for 'Taylor', 'Latham' and 'Festival' fell between 'Newburg' and 'Boyne'.
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