AN EXAMINATION OF VARIOUS METHODS USED FOR THE PROCESSING OF CRANBERRIES (VACCINIUM MACROCARPON AIT.)

Cranberry products were unknown in Germany until recently.
It is for this reason that experiences familiar in Germany concerning various methods of processing were collected.
The production of jelly and marmalade from cranberries presents no particular problems.
The preparation of compote-like products made from cowberries, however, such as those usually served with game and fowl as a side dish, required the development of special methods in order to prevent the bursting and overcooking of the very sensitive fruit.
Two of the examined methods produced products comparable to the usual cranberry compote familiar in Germany.
One of these methods appears to be suitable for industrial production.
In this connection it is very important that, before the processing, the fruit be punctured with a needle of suitable diameter and shape, and that it be slowly heated up and gently boiled.
The cranberry compote was subjected to a sensory-test in accordance with the Karlsruhe Evaluating-Scheme.
One was able to determine and compare the influence exerted by the variety as well as the effect of the various treatment upon the quality of the products.
The method applied for processing exerted a greater influence upon the quality of the products than the varieties used, the latter being, excepting colour and size, nearly equivalent to each other.
The results of the assessment showed that appealing cranberry products can be produced which could be marketable with sufficient advertisement and marketing procedures, also in Germany.

Symposium on Vaccinium Culture in Europe

E. Holfelder, H. Ross

https://doi.org/10.17660/ActaHortic.1977.61.33