The suitability of strawberries for processing is evaluated based on a complex of biochemical indicators and physico-mechanical properties that ensure the preservation of berry structure and quality following technological processing.
In the reference
143
varieties
crop Garden strawberry,
where this is mentioned in the description.
For industrial processing of strawberries, key parameters include soluble solids content in the range of 9.0–11.4%, as well as sugar, acid, and pectin levels. Physical characteristics play an important role, with pulp firmness ranging from 1.6 to 2.2 N/cm² and skin strength, which is necessary to maintain fruit integrity during primary processing and transportation.
Technological assessment includes accounting for the share of non-edible parts, which in suitable varieties accounts for 2.0–5.7%, and the rate of metabolic processes. Due to the short storage period, often limited to 12–14 hours, priority is given to varieties with high pulp density and uniform ripening that can withstand short-term storage in modified atmosphere packaging.
A specific factor in strawberry processing is the change in the activity of allergenic proteins, such as Fra a 1, which are deactivated during thermal processing. Variety selection is based on the ability of the final product to retain its organoleptic properties after industrial processing.
Varieties of Garden strawberry mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.