Raspberry fruit is very sensitive and susceptible to rapid decay. The decline in quality starts practically from the moment when the fruit is picked. Fruits initially lose strength, then release the juice, intensify the development of mold and at last the rotting process starts. The goal of all technological processes after harvest is to stop the degradation and loss of fruit quality. This is achieved by deep freezing in cold storage, or fruit processing in home- made, crafts or industrial capacity in a variety of products (hot processing). Today, about 90% of harvested raspberry fruits in the Republic of Serbia freezes. In the world, there are several methods for freezing fruits and other food products. In our country, two main methods for freezing raspberry fruits are used: freezing in the classic tunnels and freezing in the flow-through tunnels (fluidizer). Freezing in flow-through tunnels, which have a much higher daily capacity compared to conventional, is mainly applied in large cold storage. The introduction of sophisticated processing equipment in cold storage in recent years has significantly improved the processing of raspberry by freezing. With this improvement a significantly higher percentage of higher quality categories of frozen raspberries is achieved. Key words: Raspberry, fruit, freezing, processing equipment, quality categories.
Read the study: http://www.rimsa.eu/images/Perennial_Plants_vol_19-6_part_1_2016.pdf
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