Processing of raspberries

Berries designed for processing are picked at a full to dark red stage, when fruit adhesion is minimal and machines can easily dislodge berries by using a shaking system. Fresh berries are transported directly from the grower or packer to the processor. Berries are washed and sorted to remove the deformed and overripe berries unfit for canning.

The berries should be shaken gently onto a wide white inspection belt, where inspectors will remove any foreign bodies such as calices, insects, leaf, twig and stones.

The berries should be clean and fee of rot or significant mold and posses typical color and flavor.

Raspberries are size graded using slat riddles. The berries are canned in heavy syrup (50-55 °Brix) foe dessert purpose or in water for use in pies.

Cans are exhausted until a center temperature of 18 ° C is reached.

For processing of puree, after washing the berries are either frozen in drums or totes for further processing or conveyed to a chopper or disintegrator.

After chopping, the berry is sieved or screened in a pulper/finisher to remove extraneours material (leaves, cap) and a homogenous puree is produced.

For seedless raspberry puree is produced using a screen of .045 in and screens of .060 or .125 in would be used for a raspberry puree with seeds.
Processing of raspberries

Nutrients in raspberries

Packed with fiber and antioxidants, raspberries are among the healthiest and most nutritious fruits.

Raspberries have high amounts of vitamin C, riboflavin, folate, magnesium, manganese, niacin, potassium and copper. This makes them a complete fruit to offer overall, healthy prosperity. Manganese and vitamin C help to protect the body’s tissue and cells from oxygen-related damage.

High concentrations of vitamin A and vitamin C inside the body help repair damaged tissues as well as help lower blood cholesterol level.

Phenolics, such as quercetin and ellagic acid, which are found in raspberries, have been shown to have anticarcinogenic effects against colon, skin and breast cancers in mammals.

As natural food, the fruit can provide a necessary nutrient the body needs for normal development. Raspberries are rich in effective antioxidants as well phytonutrients. These elements proficiently reinforce body immune system and help the body to fight disease. Raspberries also are high in fiber and antioxidants, while delivering just 64 calories in a cup of serving.
Nutrients in raspberries

Raspberry fruit

The major species that produce edible fruit are the European red raspberry and the American red raspberry.

The Eastern North American black raspberry and the South American tetraploid black raspberry are grown in a limited scale.

There are also limited acreages of yellow raspberries growing, which are mutations of red raspberries and purple ones, which are hybrids of red and black raspberry genotypes.

The raspberry of greatest importance in commercial production is deciduous perennial with biennial status stems, the upright primocanes being produced in the first year of growth and the fruit-bearing laterals produced from them in the second year, when the canes are known as ‘floricanes’.

Fruit ripening in raspberry usually takes about 30-36 days from pollinating. Abscission layers form upon ripening where each drupelet is attached to the receptacle and so once the fruit is harvested the receptacle or plug remained attached to the lateral.

Red raspberries are indigenous to Asia, and North America denotes Mount Ida, in the Caucasus Mountain of Eastern Europe. While black raspberries are indigenous to only North America, where they are most abundant in the East, exclusive of the Gulf states, but also found in the West.
Raspberry fruit