Variety traits

Taste and aroma of raspberries and blackberries

Rubus L.

Key organoleptic quality indicators of Rubus L. berries determined by sensory evaluation and biochemical composition, including soluble solids content in degrees Brix and the sugar-acid ratio.

In the reference 29 varieties crop Blackberry, where this is mentioned in the description.

A five-point scale is used to evaluate the taste and aroma of raspberries and blackberries, with the highest score awarded to dessert-quality berries with a pronounced typical aroma. The assessment is conducted by a tasting panel at the stage of consumer ripeness, analyzing fresh, undamaged fruits.

Objective indicators of taste include the soluble solids content, measured in degrees Brix, and the balance of sugars and titratable acids. The final parameters depend on varietal potential, as well as light conditions, water availability, and nutrient management, which influence sugar accumulation and berry juiciness.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of Blackberry 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.

Loch Ness

Active

Rubus L. · Blackberry

Scottish Crop Research Institute, GB

DE FR NL

9 records

Polana

Protection expired

Rubus L. · Blackberry

Lenkijos sodininkystės ir gėlininkystės institutas

DE LT

3 records

Autumn Bliss

Protection expired

Rubus L. · Blackberry

THE KENT INCORPORATED SOCIETY

2 records

Tayberry

Active

Rubus L. · Blackberry

7 records

Arapaho

Active

Rubus L. · Blackberry

DE NL

3 records

Tripple Crown

Active

Rubus L. · Blackberry

2 records

Active

Rubus L. · Blackberry

Information not available - Contact NL authorities

1 record

Theodor Reimers

Active

Rubus L. · Blackberry

1 record