ArticleFoods (Basel, Switzerland)2022
Comprehensive Evaluation of 24 Red Raspberry Varieties in Northeast China Based on Nutrition and Taste.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 24 citations in OpenAlex.
- Aroma Profiling and Sensory Association of Six Raspberry Cultivars Using HS-SPME/GC-MS and OPLS-HDA.Foods (Basel, Switzerland) · 2025Article
- Storage Impact on the Physicochemical and Microbiological Stability of Apricot, Cherry, Raspberry, and Strawberry Jams.Foods (Basel, Switzerland) · 2025Article
- A Model for Selecting Kiwifruit (Foods (Basel, Switzerland) · 2024Article
- Variation in Chemical, Textural and Sensorial Traits Among Remontant Red Raspberry (Plants (Basel, Switzerland) · 2024Article
- Nutritional and Phytochemical Characterization of Freeze-Dried Raspberry (Foods (Basel, Switzerland) · 2024Article
- Characteristics of Unripened Cow Milk Curd Cheese Enriched with Raspberry (Foods (Basel, Switzerland) · 2023Article
- Biochemical and Antioxidant Profiling of Raspberry Plant Parts for Sustainable Processing.Plants (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
Abstract
Red raspberry is a kind of fruit with high nutritional values. To evaluate the comprehensive quality of 24 red raspberry varieties in Northeast China, physicochemical properties, bioactive compounds and sensory characteristics were measured, followed by principal component analysis (PCA) and cluster analysis (CA). Altogether, eight important property indexes for processing attributes were selected out using PCA, including titratable acidity (TAC), sugar-acid ratio (SAR), pH, length, diameter, weight, sucrose and citric acid. Six individual sugars, including l-rhamnose monohydrate, fructose, glucose, sucrose, maltose and d-trehalose anhydrous, as well as eight organic acids, including oxalic acid, tartaric acid, malic acid, α-ketoglutaric acid, lactic acid, citric acid, fumaric acid and succinic acid, were identified in red raspberry. The two main clusters according to individual sugar, organic acids and SAR indicated that varieties including 'European red', 'DNS9', 'Bulgaskc', 'Canby' and 'Samodiva' were suitable for fresh-eating or processing to juice or other products directly because they had suitable SAR; other varieties with relatively low SAR were unsuitable for fresh-eating and need to adjust their excessive sour taste during processing.
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Registered trials
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