TESTING THE BEHAVIOUR TO PROCESSING OF SOME RASPBERRY CULTIVARS
In this paper are presented results concerning the behaviour to processing through thermo sterilization of raspberry cultivars Willamette and Veten, in comparison with Heritage cultivar (as control). Raspberry cultivars Willamette and Veten had been processed as jam, in the same technology conditions as control Heritage cultivar. The test results showed that the Willamette and Veten cultivars could be valorised as jam. The type product jam, obtained from Willamette and Veten cultivars, had presented superior characteristics than the control one and specifics to this assortment: fruits and fruit parts in jellified mass, from which the syrup couldnt be segregated, dark carroty until brown carroty color, with very pleasant taste and smell, characteristic for raspberry fruits, very strong.
Negoita, M., Catană, L., Catana, M., Iorga, E., Belc, N., Stancov, A. and Mladin, P. (2013). TESTING THE BEHAVIOUR TO PROCESSING OF SOME RASPBERRY CULTIVARS . Acta Hortic. 981, 637-642
processed products, fruit, jam, sensorial and nutritional quality