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Cultivation

Suitability for freezing

Suitability for freezing is a set of genetic characteristics of a variety that ensure the preservation of structure, taste, color, and nutritional properties of fruits after deep freezing and thawing.

Mentioned in descriptions 10 245 varieties reference book.

Suitability for freezing manifests itself in the ability of fruits and vegetables to maintain their cellular structure and organoleptic qualities when water turns into ice. Varieties lacking these characteristics are susceptible to cell wall rupture by ice crystals, which leads to a loss of shape, juices, and the natural taste of the product after thawing.

This characteristic depends on the tissue density of the variety, the content of dry matter, sugars, and ascorbic acid, as well as on color stability and the absence of off-flavors. High indicators of chemical composition and tissue strength ensure product stability during long-term storage.

The quality of raw materials during cultivation is determined by adherence to optimal harvest dates, control of mineral nutrition, including the balance of calcium and phosphorus, and requirements for fruit uniformity. The genetic potential of a variety requires the maintenance of a high level of agronomic background to ensure processability during processing.

Sources10

Breakdown by crop

Suitability of rose hips for freezing 595 Suitability of peas for freezing 313 Suitability of beans for freezing 290 Suitability of grapes for freezing 255 Freezing suitability of apples 198 Freezing Suitability — Cauliflower 194 Suitability for freezing — Garden strawberry 155 Suitability of peppers for freezing 154 Suitability of Apricots for Freezing 153 Suitability of peach for freezing 146 Suitability of Dahlias for Freezing 124 Suitability of Grapes for Freezing 121 Suitability of sweet cherry for freezing 114 Suitability of raspberries for freezing 106 Suitability of carrots for freezing 105 Suitability for freezing — Walnut 100 Freezing suitability of sweet corn 86 Freezing Suitability — Broccoli 85 Suitability of pears for freezing 83 Suitability of European Plum for Freezing 83 Freezing Suitability of Spinach 81 Freezing suitability of almonds 79 Suitability for freezing — blackcurrant 57 Suitability for freezing — sour cherry 53

Found in these crops

Pea 305 Common bean 273 Cauliflower 172 Bell pepper 140 Garden strawberry 92 Carrot 88 Sweet corn 85 Red raspberry 77 Spinach 74 Broccoli 74 Parsley 44 Peach 37

Varieties that feature this in their description

Selection based on the description text, not official resistance ratings: such data is not available in registers. Mention indicates that the trait is discussed in the variety's sources; see the variety's profile for details on what is specifically stated.

Bětka

Active

Cucurbita pepo L. · Field pumpkin

CZ
2 records

Agapia

Active

Brassica oleracea L. (Broccoli Group) · Broccoli

RO
2 records

Calabria

Terminated

Brassica oleracea L. (Broccoli Group) · Broccoli

NL
2 records

Beate

Protection expired

Capsicum annuum L. · Bell pepper

CZ
2 records

Box R

Active

Zea mays L. subsp. mays (Sweet Corn Group) · Sweet corn

HU
2 records

Bluehaven

Active

Vaccinium corymbosum L. · Highbush blueberry

NL
2 records

Ashley

Active

Spinacia oleracea L. · Spinach

NL
2 records

Ben Lonnum

Active

Ribes nigrum L. · Blackcurrant

NL
3 records

Ailsa Craig

Active

Allium cepa L. var. cepa · Onion

CZ
2 records

Arthur

Active

Prunus domestica L. · European plum

EE
2 records

Alida

Active

Zea mays L. subsp. mays (Sweet Corn Group) · Sweet corn

SK
2 records

Roodnerf

Active

Brassica oleracea L. (Brussels Sprouts Group) · Brussels sprouts

2 records

Vene

Active

Rubus idaeus L. · Red raspberry

3 records

The Prince

Active

Phaseolus vulgaris L. · Common bean

2 records

Aino

Active

Vaccinium corymbosum L. · Highbush blueberry

FI
3 records

Rubine

Active

Brassica oleracea L. (Brussels Sprouts Group) · Brussels sprouts

2 records

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