Chilean raspberries: Quality evaluation of the fruit of Santa varieties

Published 2024년 1월 25일

Tridge summary

The Fruit Technology Consortium of ASOEX's Raspberry Genetic Improvement Program, in collaboration with the University Católica and CORFO, has developed three larger varieties of Chilean raspberries: Santa Teresa, Santa Clara, and Santa Catalina. These varieties yield better and have a unique balance of soluble solids and acidity, with Santa Catalina having the highest fruit firmness. The organoleptic quality of these fruits, determined by the balance of sugars and organic acids, showed similar contents of soluble solids, averaging 8.61%, and citric acid, averaging 1.15%. These raspberries are also rich in anthocyanins and antioxidants.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

Santa Teresa, Santa Clara and Santa Catalina are the three varieties of Chilean raspberries developed by the Raspberry Genetic Improvement Program (PMG) of the Fruit Technology Consortium of ASOEX (Association of Fruit Exporters of Chile AG), together with the University Católica and the support of CORFO (Corporation for the Promotion of Production), of which the Agricultural Research Institute (INIA) is a part. These varieties are larger than the average raspberry produced today in Chile, which eventually leads to better yields. On the other hand, they have a very interesting relationship of soluble solids and acidity, arising the need to carry out evaluations to determine their acidity and sweetness characteristics. According to Gambardella (2019), each one on average usually weighs close to 6 grams versus 2.4 grams for the Heritage variety. Regarding their agronomic behavior, it is indicated that they would be more rustic in terms of tolerance to some biotic and abiotic ...

Source: MXBerry