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Variety traits

Sugar content in raspberries

Rubus idaeus L.

Sugar content in raspberries is a biochemical indicator of berry quality, measured by the mass fraction of sugars or in degrees Brix. It determines taste properties and depends on the variety, light exposure, water regime, and mineral nutrition.

In the reference 23 varieties crop Red raspberry, where this is mentioned in the description.

The sugar content in raspberry berries is a varietal trait and typically varies from 5.0% to 11.5%. Values in the range of 10–11.5% are considered high, while figures below 7–8% indicate a predominance of acidity or insufficient plant access to light and moisture during cultivation.

The most important consumer quality of berries is a balanced sugar-acid ratio of 6.0 to 7.2. Sugar accumulation is stimulated by potassium nutrition and hot, dry weather, whereas an excess of nitrogen and excessive watering during the ripening period can lead to a decrease in sugar concentration and watery berries.

General information about the subject — on the page Sugar content.

Sources8

Varieties of Red raspberry 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.

Lucana

Protection expired

Rubus idaeus L. · Red raspberry

HU
1 record