The amount and type of antioxidants present in raspberries is dependent upon cultivar, ripeness, and growing conditions. Previous research on raspberry jam has reported some color, antioxidant, and flavor loss after processing and storage, though it is unknown to what extent similar changes will occur in raspberries grown in Utah. Sugar concentration and heating temperature as well as storage time were evaluated in an effort to maximize color retention, flavor, antioxidant content, shelf life, and consumer acceptance of Utah-grown raspberry jam. Four types of jams were processed in two batches each: low-sugar (40-42 Brix) and typical sugar (65-68 Brix) at 85 and 95 C, from two separate farms in Utah. Oxygen Radical Absorbance Capacity (ORAC), total anthocyanin content (TAC), color, headspace, Brix, pH, consistency, and water activity were measured in fresh jam, and after one and three months of typical storage (dark, room temperature) to evaluate changes after storage. A sensory analysis compared three-month stored jam to fresh jam made from the same berry crop. ORAC significantly declined in all jams during storage. Fresh low-sugar jam was found to contain higher ORAC values than high-sugar jam after processing and after three months of storage. All jams retained their initial anthocyanins over the first month and significantly lost an average of 28.8% anthocyanins between months 1 and 3 of storage. Color loss was found to be less pronounced than anthocyanin degradation, though nearly all jams maintained initial L*, C*, and h* values over the first month then significantly decreased by the third month of storage. When comparing fresh and three-month jam, significant sensory differences were found in color, overall acceptability, flavor, and texture. All parameters scored higher for freshly-made jam, though three-month stored jam was still found to be acceptable to consumers. In summary, after three months of storage, significant nutrient quantity and sensory quality remains in Utah raspberry jam, despite significant declines in several assays and significant differences between treatments.

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Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniv. / Härtill 4 uppsatser.

La gestión de cadena de suministro, cada vez está tomando mayor importancia a nivel mundial, debido ya que es crítico para el logro de un buen producto final. Esta investigación describe la viabilidad de los procesos en la industria logística de la cadena de frío de la frambuesa en el Perú. El cultivo de frambuesas se encuentra en la etapa de oportunidades potenciales de crecimiento para la agroindustria. La logística de producción es una parte esencial de la gestión de la cadena de suministro de alimentos; esto mejora el rendimiento y la calidad del producto fresco. La cadena de frío y las buenas prácticas agrícolas preservan la calidad y reducen las pérdidas de producción de frambuesa en un 9%. Además, la implementación de una Gestión por procesos, en el tramo de pos cosecha hasta la llegada al aeropuerto, hicieron que este berrie, tenga la posibilidad de exportarse de tipo orgánica y estar al nivel de la competencia. Este modelo se basa en artículos científicos que son los pilares teóricos de la metodología de proceso que desarrolla la competitividad del producto. / Supply chain management is becoming increasingly important worldwide, as it is critical to achieving a good final product. This research describes the viability of the processes in the logistics industry of the raspberry cold chain in Peru. Raspberry cultivation is in the stage of potential growth opportunities for agribusiness. Production logistics is an essential part of managing the food supply chain; This improves the yield and quality of the fresh product. The cold chain and good agricultural practices preserve quality and reduce raspberry production losses by 9%. In addition, the implementation of a Management by processes, in the post-harvest section until arrival at the airport, made this berrie have the possibility of being exported organically and being at the level of the competition. This model is based on scientific articles that are the theoretical pillars of the process methodology that develops the competitiveness of the product. / Trabajo de suficiencia profesional

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