Quality of raspberries preserves obtained from different varieties

Abstract

The aim of this work was to qualitatively evaluate four different raspberry varieties in order to identify the most suitable for processing into fruit spread. The study, which consisted of two years of experimentation, included agronomic evaluations (choice of varieties, cultivation under uniform conditions, harvesting and analysis of fruit quality parameters), technological evaluations (standardisation of the fruit spread preparation procedure, evaluation of the finished product in terms of chemical and physical properties and the evolution of the colour of the preserves over time) and sensory evaluations (consumer test aimed at identifying preferences between fruit spreads). The results obtained can support local producers by providing information on the characteristics of the varieties under investigation and the processed products obtained from them.

Keywords

• fruit preserves
• colour
• senso-ry analysis
• food processing
• browning