Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste

Area of Science:

• Horticulture
• Food Science
• Plant Breeding

Background:

• Red raspberries are nutritious fruits with significant commercial value.
• Evaluating raspberry quality is crucial for optimizing cultivation and processing.
• Regional variations impact the physicochemical and bioactive properties of raspberries.

Purpose of the Study:

• To comprehensively evaluate the quality of 24 red raspberry varieties grown in Northeast China.
• To identify key quality attributes influencing fresh-eating and processing suitability.
• To classify raspberry varieties based on their chemical composition and physical characteristics.

Main Methods:

• Physicochemical properties, bioactive compounds, and sensory characteristics were measured.
• Principal Component Analysis (PCA) identified key processing attributes.
• Cluster Analysis (CA) grouped varieties based on sugar, organic acid, and sugar-acid ratio (SAR) profiles.

Main Results:

• Eight critical property indexes for processing were selected via PCA, including titratable acidity (TAC), SAR, pH, size, weight, sucrose, and citric acid.
• Six individual sugars and eight organic acids were identified and quantified.
• Two main clusters emerged: varieties with suitable SAR for direct consumption/processing and those requiring taste adjustment due to low SAR.

Conclusions:

• Raspberry variety selection significantly impacts suitability for fresh consumption and processing.
• Specific varieties like 'European red', 'DNS9', 'Bulgaskc', 'Canby', and 'Samodiva' show high potential for direct use due to favorable SAR.
• Understanding the chemical profiles of raspberry varieties is essential for targeted breeding and product development.