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Allen, E.; Short, J. 1918. A Comparison Between Canning And Drying. Journal of Home Economics 10:223

Home Canning, Home Drying, Canning, Drying, Dried Tomato, Dried String Bean, Dried Corn, Dried Pea, Dried Carrot, Dried Spinach, Dried Apple, Dried Peach, Dried Raspberry, Dried Cherry, Dried Huckleberry, Canning, Tomato Canning, String Bean Canning, Corn Canning, Pea Canning, Carrot Canning, Spinach Canning, Apple Canning, Peach Canning, Raspberry Canning, Cherry Canning, Huckleberry

Beattie, H.G., K.A. Wheeler and C.S. Pederson. 1943. Chagnes occurring in fruit juices during storage. Food Research 8: 395.

The juices of strawberries, currents and raspberries were analyzed, bottled at various temperatures and stored under temperature and light variations. Changes in ascorbic acid content, color, pH and flavor were evaluated after two and three months storage.

Boland, F.E., V. Blomquist, and B. Estrin. 1968. Chemical composition of fruits. J.A.O.A.C. 51: 1203.

Chemical composition of strawberries, red raspberries, blackberries, black raspberries, boysenberries and cranberries is presented. Analysis included total soluble solids, ash, K2O, P2O5, invert sugar, protein, citric acid and amino acid.

Braun, J.W. and J.K.L. Garth. 1984. Growth and fruiting of "Heritage" primocane fruiting red raspberry in response to daminozide and ethephon. Journal Amer. Soc. Hort. Sci. 109(2): 207-209.

Castelli, S. 1982. Il Lampone: tecnica colturale e aspetti productivi. Fruitticoltura. 8: 35.

Daravingas, G.; Cain, R. F. 1966. The Anthocyanin Pigments Of Black Raspberries. Journal Of Food Science 31:927

Raspberry, Anthocyanin, Black Raspberry

Daravingas, G.; Cain, R. F. 1965. Changes In The Anthocyanin Pigments Of Raspberries During Processing And Storage. Food Research 30:400

Raspberry Storage, Raspberry Processing, Raspberry Anthocyanin

Daravingas, G.; Cain, R. F. 1968. Thermal Degradation Of Black Rasberry Anthocyanin Pigment In Model Systems. Journal Of Food Science 33:138

Black Raspberry, Raspberry, Anthocyanin

Donnelly, D.J. and W.E. Vidaver. 1984. Pigment content and gas exchange of red raspberry In vitro and Ex Vitro.. J. Amer. Soc. Hort Sci. 109(2): 177-181.

Fejer, S. O.; Johnston, F. B.; Spangelo, L. P. S.; Hammill, M. M. 1970. Ascorbic Acid In Red Raspberry Fruit And Leaves. Canadian Journal Of Plant Science 50:457

Raspberry Ascorbic Acid, Raspberry Dehydroascorbic Acid

Grant, A.C. 19 . Estimating production costs and returns for Atlantic raspberries. Canadian Farm Economics 17(3): 15.

Guadagni, D. G.; Kelley, S. H.; Ingraham, L. L. 1960. Kinetics Of Color, Ascorbic Acid, And Total Acid Diffusion In Frozen Sirup-Packed Raspberries Food Research 25:464

Frozen Raspberry, Raspberry Color, Raspberry Ascorbic Acid, Raspberry Acid

Guadagni, D. G.; Nimmo, C. C. 1957. Time-Temperature Tolerance Of Frozen Foods. Ix. Effect Of Time And Temperature On Color Distribution In Retail Packs Of Frozen Raspberries. Food Technology 11:604

Time-Temperature Tolerance, Frozen raspberry

Guadagni, D. G.; Nimmo, C. C.; Jansen, F. F. 1957. The Time-Temperature Tolerance Of Frozen Foods. X. Retail Packs Of Frozen Raspberries. Food Technology 11:633

Time-Temperature Tolerance, Frozen Raspberry, Raspberry

Halliday, E. G.; Noble, I. T. 1936. Recent Research In Foods. Journal Of Home Economics 28:15

Research, Pectin Jelly, Fruit, Jelly, Fruit, Viscosity, Apple Juice, Crab Apple, Jelly, Guava Juice, Plum Juice, Quince Juice, Blackberry Juice, Raspberry Juice, Grape Juice, Wild Grape Juice, Currant Juice, Gooseberry Juice, Marmalade, Spinach, Asparagus, Cauliflower, Cabbage, Potato, Turnip, Vegetable, Ascorbic Acid, Carrot, Vegetable, Asparagus, String Bean, Onion, Onion, Dried Food, Apricot

Hansen, E. and G.F. Waldo. 1944. Ascorbic acid content of small fruits in relation to genetic and environmental factors. Food Research 9: 453.

Strawberries, raspberries, blackberries and dewberries were used in this investigation to determine their asocribc acid content. Data is included on the vitamin C potency of selections developed by breeding for possible introduction as commercial varieties.

Harib, A. T.; Brown, H. D. 1956. The Effect Of Oxygen And Hydrogen-Ion Concentration On Color Changes In Processed Beets, Strawberries And Raspberries Proceedings Of The American Society For Horticultural Science 68:482

Raspberry, Color, Beet, Color, Strawberry, Color, Hydrogen Ion Concentration

Hill, H. E. 1951. The Cultivation And Analytical Data Of Blackcurrants And Raspberries In Tasmania. Journal Of The Science Of Food And Agriculture 2:347

Black Currant, Raspberry

Huang, H. T. 1955. Fruit Color Destruction. Decolorization Of Anthocyanins By Fungal Enzymes. Journal Of Agricultural And Food Chemistry 3:141

Strawberry, Anthocyanin, Raspberry, Fruit, Anthocyanin, Black Raspberry, Anthocyanin, Cranberry, Fruit, Anthocyanin, Blackberry, Fruit, Anthocyanin, Grape, Anthocyanin, Pelargonidin Monoglucoside, Aspergilli Niger, Aspergilli Oryzae, Aspergilli Parasiticus, Glucosidase, Chrysanthemin Chloride

Keep, E. 1984. Unheritance of fruit colour in a wild Russian red raspberry seedling. Euphytica 33: 507-515.

Kirk, M.M. and D.K. Tressler. 1941. Ascorbic acid content of pigmented fruits, vegetables, and their juices. Food Research 6: 395.

Vareity studies on strawberries, blueberries, plums, raspberries, peaches, blackberries, cherries and turnips for ascorbic acid content was determined by a titrimetric method. The results of the ascorbic acid determination of the varieties and different parts of the fruit are reported before and after processing and storage.

Kitson, J. A.; Strachan, C. C.; Cain, R. F. 1955. Sugar Determination. Rapid Sugar Extraction Procedure For Analysis Of Candied Fruits, Jams, And Fresh Fruits. Journal Of Agricultural And Food Chemistry 3:862

Apricot Jam, Blackberry Jam, Black Currant Jam, Loganberry Jam, Cherry Jam, Sugar Analysis, Candied Fruit Jam, Fruit, Plum Jam, Peach Jam, Raspberry Jam, Strawberry Jam, Orange Marmalade, Maralade, Jam Sugar, Mamaalade Sugar,Marmalade, Reducing Sugar

Kramer, M. A.; Sunderlin, G. 1953. The Gelation Of Pectin In Uncooked Jam From Frozen Red Raspberries And Strawberries. Journal Of Home Economics 45:243

Raspberry Jam, Strawberry Jam, Frozen Raspberry, Frozen Strawberry, Raspberry Jam Gel Strength, Raspberry Jam Ph, Raspberry Jam Preparation, Raspberry Jam Acceptability, Raspberry Jam Sweetness, Raspberry Jam Flavor, Raspberry Jam Consistency, Raspberry Jam Ingredient, Strawberry Jam Gel Strength, Strawberry Jam Ph, Strawberry Jam Preparation, Strawberry Jam Acceptability, Strawberry Jam Sweetness, Strawberry Jam Flavor, Strawberry Jam Consistency, Strawberry Jam Ingredient, Penetrometer, Uncooked Jam, Pectin Gelation

Lee, F. A.; Gortner, W. A.; Whitcombe, J. 1949. Effect Of Freezing Rate On Fruits. Food Technology 3:164

Airblast Freezing, Still Air Freezing, Strawberry, Raspberry, Peach, Temperature, Freezing, Freezing Rate, Photomicrograph

Lee, F. A.; Robinson, W. B.; Hening, J. C.; Pederson, C. S. 1950. Low Temperature Preservation Of Fruit Jucies And Fruit Juice Concentrates. Geneva, 18 P. (New York, Agricultural Experiment Station Bulletin No. 743)

Fruit Juice, Apple Juice, Strawberry Juice, Raspberry Juice, Cherry Juice, Rhubarb Juice, Plum Juice, Apple, Strawberry, Raspberry, Cherry, Rhubarb, Plum, Ascorbic Acid

Leinback, L. R.; Seegmiller, C. G.; Wilbur, J. S. 1951. Composition Of Red Raspberries Including Pectin Characterization. Food Technology 5:51

Raspberry, Fruit, Pectin

Lochhead, A. G.; Jones, A. H. 1936. Studies Of Numbers And Types Of Microorganisms In Frozen Vegetables And Fruits. Food Research 1:29

Aerobacter, Escherichia, Coccaceae, Micrococci, Bacteriumceae, Serratia, Flavobacterium, Chromobacterium, Achromobacter, Aerobacter, Bacterium, Salmonella, Proteus, Gram-Positive Rod, Yeast, Bacillaceae, Bacillus, Coli Aerogene, Plate Count, Total Plate Count, Agar-Broth Brilliant Green Lactose Bile, Agar Wort Plates, Agar Nutrient, Asparagus, Pea, Bean, Corn, Strawberry, Raspberry, Frozen Vegetable, Frozen Fruit, Freezing, Water Pack, Dry Pack, Brine, Ph, Boiling, Malic Acid, Storage

Loeffler, H. J. 1946. Retention Of Ascorbic Acid In Raspberries During Freezing, Frozen Storage, Pureeing, And Manufacture Into Velva Fruit. Food Research 11:507

Raspberry, Ascorbic Acid, Fruit, Frozen Raspberry, Raspberry, Storage

Mahdi, A. A.; Rice, A. C.; Weckel, K. G. 1961. Off-Flavors In Foods. Effect Of Pyrrolidonecarboxylic Acid On Flavor Of Processed Fruit And Vegetable Products. Journal Of Agricultural And Food Chemistry 9:143

Fruit Flavor, Vegetable Flavor, Beet, Glutamine, Pyrrolidonecarboxylic Acid, Pumpkin, Asparagus, Carrot, Potato, Snap Bean, Potato, Spinach, Tomato Juice, Mushroom, Onion, Wax Bean, Pea, Kidney Bean, , Cherry, Corn, Raspberry, Sauerkraut, Peach, Pineapple, Pear, Prune

Olliver, M.; Wade, P.; Dent, K. P. 1957. The Jelly Strength Grading Of Pectins For Use In Jam Manufacture. Journal Of The Science Of Food And Agriculture 8:188

Pectin Grade, Jam, Jelly, Citrus Pectin, Apple Pectin, Ridgelimeter, Beet Sugar, Cane Sugar, Setting Temperature, Plum Juice, Bitterness, Orange, Blackberry, Plum, Greengage, Raspberry, Strawberry

Pasch, J. H.; Von Elbe, J. H.; Dinesen, N. 1975. Betaines As Natural Food Colorants. Food Product Development 9(9):38

Betaine, Colorant, Betanine, Beet, Pigment, Hunter Reflectance Value, Additive, Storage, Raspberry, Strawberry, Ice Cream, Sherbet, Bixin, Sensory Evaluation

Price, L. M. 1915. A New Method Of Canning. Journal Of Home Economics 7:322

Canned Peach, Canned Red Raspberry, Canned Black Raspberry, Canned Cherry, Canned Blackberry, Canned Pear, Home Canning

Renquist, A.R., H.G. Hughes, and M.K. Rogoyski. 1987June. Solar injury of raspberry fruit. HortScience 22(3): 396-397.

Robbins, J. and T. Sjulin. 1986August. A comparision of two methods for measurement of fruit strength in red raspberry. HortScience 21(4): 1054.

Sjulin, T.M. and J. Robbins. 1987. Effects of maturity, harvest date, and storage time on postharvest quality of red raspberry fruit. Journal American Soc. Hort. Sci. 112(3): 481-487.

Smith, W. H. 1963. The Use Of Carbon Dioxide In The Transport And Storage Of Fruits And Vegetables. Advances In Food Research 12:95

Postharvest Physiology, Apple, Storage, Apricot, Banana, Blackberry, Currant, Cherry, Grape, Peach, Pear, Plum, Vegetable, Raspberry, Citrus, Strawberry

Spanos, G.A. and R.E. Wrolstad. 1987. Anthocyanin pigment, nonvolatile acid, and sugar composition of red raspberry juice. J. Assoc. Off. Anal Chem. 70(6): 1036.

Spayd, S.E., R.A. Norton and L.D. Hayrynen. 1984. Influence of sulfur dioxide generators on red raspberry quality during postharvest storage. Journal Food Science 49: 1067.

Sweeney, J.P., V.J. Chapman, and P.A. Hepner. 1970. Sugar, acid, and flavor in fresh fruits. Journal American Diet. Assoc. 57: 432.

The content of soluble solids, sugars, titratable acids, pH and organic acids was determined over two successive crop years in fresh peaches, raspberries, strawberries and cantaloupes.

Tincker, M. A. H. 1950. Recent Research On The Growing Of Raspberries. Journal Of The Science Of Food And Agriculture 1:131

Raspberry

Tuorila-Ollikainen, H., S. Mahlamaki-Kultanen, and R. Kurkela. 1984. Relative importance of color, fruity flavor and sweetness in the overall liking of soft drinks. Journal Food Science 49: 1598.

Wieniarska, J., K. Smolarz, and J. Lipecki. 1982. Evaluation of the commercial productivity of 10 raspberry cultivars in lublin region. Fruit Science Reports (1982-1985): 9(2): 73.