Quality of processed strawberries derived from different varieties

Abstract

The fruit varieties used for the fresh market are often not suitable for processing. In order to exploit the potential of certain varieties to obtain quality derivatives, the characteristics of four varieties of strawberries suitable for cultivation in South Tyrol have been evaluated in order to identify the most suitable for processing into preserves. Based on literature and agronomic evidence, the varieties Elsanta, Senga Sengana, Korona and LBA (the latter a Laimburg selection) were chosen and grown under controlled conditions in Val Martello for two years. The strawberries were processed into purees and preserves. Some analytical parameters and their evolution after processing and storage were measured. The results regarding color, rheology and taste of the purees and preserves are discussed. The most suitable varieties for processing are Senga Sengana and Korona.

Keywords

• strawberry
• strawberry preserve
• processing
• color
• quality