Selection of new strawberry varieties suitable for processing - cultivar effects on the quality of strawberry sorbet.

摘要

Strawberry is an important commercial fruit with great processing potential. The limited supply of frozen strawberry for retail is due mainly to the sensitivity of the fruit, which is easily damaged by handling and processing. Freezing causes detrimental structural modifications to the texture characteristics of the raw material. Selection of cultivars with specific physico-chemical characteristics that can improve fruit quality for processing is needed. CIV, a private breeding centre in Italy, has initiated a processing-oriented breeding project, and in collaboration with IVTPA, some selections are now in an advanced evaluation stage. This paper reports on the analysis of some strawberry selections suitable for the preparation of sorbets..