Cultivation

Suitability of raspberries for freezing

Rubus idaeus L.

The suitability of raspberries for freezing is determined by the genetically conditioned juice-holding capacity of the drupelets and the tissue density of the cultivar, which allows for the maintenance of integrity after defrosting.

In the reference 106 varieties crop Red raspberry, where this is mentioned in the description.

A critical varietal trait is the juice-holding capacity, which determines the volume of defrosting losses. Cultivars with high tissue density are less prone to softening and turning into mush, which ensures the complex fruit retains its shape after thawing.

The technological complexity of the process is associated with the delicate structure of the berry, which instantly absorbs moisture. The ingress of water into the drupelets leads to their rupture during freezing; therefore, to maintain quality, it is necessary to eliminate contact with water and use individual quick freezing (IQF) methods, which allow the fruits to be frozen as individual drupelets.

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

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.