ISHS Acta Horticulturae 708: V International Strawberry Symposium
FRESH AND PROCESSING QUALITY OF DIFFERENT STRAWBERRY CULTIVARS FOR LATVIA |
| Authors: | V. Laugale, A. Bite |
| Keywords: | Fragaria × ananassa Duch, sensory evaluation, freezing, jam, sugars, ascorbic acid, titrable acidity |
| Abstract:
Traditionally, the assortment of strawberry cultivars grown in Latvia is quite wide. The aim of this study was to find out which of these cultivars are the most suited to freezing and processing into jam, and to assess their chemical composition. Ten strawberry cultivars were tested during 2000-2001. Ease of calyx removal, fruit chemical content, including soluble solids, titrable acidity, ascorbic acid, pH and total sugars, and sensory properties such as flavour, attractiveness, odour, firmness and tex-ture, clarity and viscosity (only for jam) were determined. ‘Senga Sengana’, ‘Eldo-rado’, ‘Korona’ and ‘Bounty’ were the most suited to freezing. None of the tested cul-tivars showed better suitability for processing into jam than the cultivar ‘Senga Sengana’, which is still the dominant cultivar for the processing industry in Europe. The most unsuited to processing was the cultivar ‘Tenira’. | |
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