ArticlePlants (Basel, Switzerland)2024
Variation in Chemical, Textural and Sensorial Traits Among Remontant Red Raspberry (
Article in Plants (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Aroma Profiling and Sensory Association of Six Raspberry Cultivars Using HS-SPME/GC-MS and OPLS-HDA.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
7 authors.
Funding
Abstract
Remontant raspberry cultivars originally produce fruit in the upper part of primocanes in the fall, but if retained over winter, they can produce a second crop in the lower part of the floricanes the following spring. Maintaining remontant cultivars to yield twice during the cane's growth cycle corresponds to a double-cropping system, which enables an increase in the total yield and the extension of the fruiting season. To date, there is little information on changes in fruit quality between primocane and floricane crops. The aim of this study was, therefore, to investigate variations in the content of sugars and organic acids, fruit weight, color and textural and sensorial attributes among five newly introduced remontant raspberry cultivars ('Dafne', 'Kokanee', 'Paris', 'Versailles' and 'Primalba') and the control cultivar 'Enrosadira'. The specific aim was to evaluate how a double-cropping system in each cultivar may affect the variability in quality traits between primocane and floricane crops. The results showed a significant increase in fruit weight and individual and total sugar content in primocane crops, while significantly brighter red-colored and firmer fruits were observed in floricane crops. Cultivars did not differ from the control regarding total sugar content and sweetness index, while the content of individual sugars caused greater variations. The highest content of citric, malic and total acid (9.74, 1.42 and 11.25 mg 100 g
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