Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 5/11/2004
Publication Date: 6/26/2004
Citation: Deuel, C.L., Plotto, A. 2004. Strawberries and raspberries. In: Barret, D.M., Somogyi, L., Ramaswamy, H., editors. Processing Fruits: Science and Technology. Second Edition. Boca Raton, FL: CRC Press. p. 531-561.
Interpretive Summary: Strawberries, red raspberries, and black raspberries are known and cultivated throughtout the world and are prized for their fresh, fruity and bright red color.
Technical Abstract: The book chapter describes in detail which products are made from strawberries and raspberries, and how they are processed commercially. This includes frozen purees and puree concentrates, frozen whole and sliced fruits, juice concentrate, dehydrated berries, jams preserves, condiments, syrups, fillings, toppings, beverages and wines. Frozen fruit include individually quick frozen, block frozen, cans and aseptic products. The juice concentrate process describes in detail the process, from received raw material (quality check), heat and enzyme treatments, pressing centrifugation, filtration, and concentration and essence recovery. The chemistry of berries and berry products is reviewed for strawberry, raspberry and their processed products. This includes color and flavor components, as well as nutritional value and health benefits attributed to phenolic compounds. The chapter also addresses world and regional production and markets, commercial cultivars grown and the quality of cultivars of strawberries and raspberries.