Red, glossy fruit cultivar which retain their unique flavor throughout the whole harvest period
Shrub: middle growth, produces a dozen or so erect shoots.
Fruitage: Primocane fruiting is cumulative, early (the end of July/the beginning of August). Yield is higher the Polka (approx. 15 tons/ha), produces big (7 g), red, glossy, firmness fruits, most of all, very taste.
|Furthermore, shelf life is good, fruits don’t darken after the harvest and they are resistant to transport. These features make the raspberry attractive for the dessert fruit market.|
Usefulness: general and usable variety, for the fresh market and for processing.
The architecture of the shrubs, exposed fruit and easy detachment from the receptacle allows of the mechanical harvesting.
|Additionally, high extract content (12,5%) and good results in freezing test (high percentage in the extra class and low leachate value after thawing) make this variety interesting for processing, too.|
Delniwa is characterized by a high percentage of dry matter, so it can also be used for the production of high-quality lyophilizates. Among red raspberry varieties, Delniwa is characterized by the highest antioxidant capacity, measured by FRAP, DPPH indicators and high content of polyphenols and vitamin C (Table 1). It could be promoted as the super fruit, which should be permanently included in a diet that increases resistance to viruses and cancer.
Table 1. Anthocyanins, vitamin C, polyphenols and antioxidant content (DPPH, FRAP) of selected varieties of raspberries in the Niwa’s collection in Brzezna. The research was performed in 2010.
|Acidity (%)||Dry mass content (%)||Antocyanins (mg cyanidin-3-glucoside /100 ml ś. s.)||Witamin C (mg /100 g ś.m)||FRAP 30 min (mmol/100 g s.m.)||DPPH 30 min (mmol Trolox/100 g s. m.)||Polyphenols (g gallic acid/100 g s.m)|
|Red raspberry, double croping|
|Red raspberry, single croping in early term, begining of August|
|Floricane black raspberry|
|Primocane black raspberry|
Research was done by PHD M. Krośniaka z UJ, Faculty of Pharmacy, Department of Bromatology, as part of ongoing projects by NCBiR: POIR.01.01-00-0073/16