Technological characteristic of a garden strawberry cultivar that determines the ability of berries to retain structural integrity, flavor qualities, and nutritional value after defrosting.
In the reference
28
varieties
crop Strawberry,
where this is mentioned in the description.
The key evaluation criterion is cryoresistance or water-holding capacity, where cultivars that lose less than 10–17% of their mass upon thawing are considered high-quality. An important structural factor is high flesh density, which prevents deformation and the berries from turning into puree during blast freezing.
Biochemical indicators include an anthocyanin content of at least 50 mg/100 g to prevent discoloration, as well as a high level of dry matter. Preference is given to cultivars with a balanced sugar-acid ratio, where increased acid content contributes to better preservation of the original flavor profile.
Varieties of 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.