Cultivation

Freezing suitability — raspberry and blackberry

Rubus L.

A technological indicator that determines the ability of fruit to retain its shape, structure, and organoleptic properties after freezing and thawing.

In the reference 26 varieties crop Blackberry, where this is mentioned in the description.

The key factor in the freezing suitability of fruits of the genus Rubus is flesh firmness. Varieties with a loose structure lose cell sap and deform upon thawing; therefore, varieties with high firmness, such as the Glen Ample raspberry, are preferred for individual quick freezing (IQF) of whole berries.

The fruit structure directly affects shelf life: raspberries are hollow berries that detach from the receptacle, making them sensitive to mechanical damage, whereas blackberries, which retain the receptacle during harvest, possess greater resilience. Unlike firmer berries, raspberries require the fastest possible freezing after harvest and washing is not recommended to avoid tissue degradation caused by excess moisture.

General information about the subject — on the page Suitability for freezing.

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.