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Unravelling the texture of raspberries

University of Greenwich

Project objectives

Raspberries have a short-shelf life as the fruit can lose firmness, and the structure of the berry can disintegrate. This project aims to select raspberry breeding material with improved texture quality to be bred into new varieties. The hope is that the fruit can then be harvested over longer periods, and last longer on supermarket shelves and in consumers’ fridges.

Lead Researcher: Richard Colgan
Industry: Fruit
Industry partners: Edward Vinson Plants Ltd.
Topic: Flavour, taste, texture & nutrition, Plant physiology, Food quality, Breeding
Funded by: Growing Kent & Medway
Project start date: Apr-2023
Project end date: Nov-2023