Dear Mr. Flax,
In my opinion, a lot of the eating experience
is juice. If I understand your question correctly, I doubt you'd gain much
appeal by a more shriveled berry, unless you intend to dry them
completely.
Mark
KS
----- Original Message -----
Sent: Monday, July 14, 2008 11:16
AM
Subject: [NAFEX] hidden benefit of frost
free refrigeration
hi, First--am a returning participant here--by posting name
I'm "heathflax" (at least presently and maybe as well when I was last posting
from here in central New England, a couple years or more ago[-or I may have
gone by something like "serge-8"])..
I've been planning to come
back for a while, frankly at least in part because I have accumulated a
couple or more of by-now pressing matters to ask to discuss re: my projects,
involving new variety establisment (, one wild find berry plant find, and a
separate quest with the same type of berry to establish at least one clone
from the wild, immune to a a certain common disease having as yet no variety
immune or resistant).
Yet, I;m thinking maybe I can see if I can start
out posting first in a vein of perhaps more general interest or
use..
...such as, a thought about a possible little considered
little plus to keeping fruits (such as berries) in modern refrigeration that
may be apt to be the frost free kind: Sort of maybe as a
compensation for the reality (at least in my experience) that the frost
free action's dehumidifying aspect may quite noticeably shrink berry volume,
--wouldn't fruit sugars, and possibly even flavor, be apt to thereby be nicely
increased in concentration? A la, moisture may become substantially
reduced, but probably not sugar content; thus, the ration or per cent of
sugars should become augmented.
this though occurred to me over the
course of a somewhat nonplussing recent series of negotiations I encountered
with a potential wholesale customer for some of my berries
(blueberries)....who basically came across as more or less
anti-refrigeration for berries (though as it turned out, her farmhouse has a
very very cool cellar, and her berries can go there--inf not in regular
refrigeration-- overnight at least)...claims included, blueberries put
into a a refrigerator mold overnight (which I believe, and have found, is far,
far from true!), it's o.k. or even better, to just leave them unrefrigerated
for day or so unrefrigerated (she may have been thinking mostly about the
overnight part--along with a factor that at her stand items like a few dozen
blueberry or other berry pints, apparently routinely sell out the same day
they're put out). I'm not sure I can believe "better" as to one day no
refrigeration, except possibly to protect the blue "bloom".on the berries and
to have berries drier immediately upon. Myself, sometimes before going to
farmers market, early-day ones only, if the night temperature was
looking to be coolish, and the picking day had been either not hot
and/or one in which I had picked late in the day, and the berries had been
firm and dry on the bushes, i've sometimes done that
leaving-out-overnight thing. But not too often--since to me at least,
protecting the basic condition and flavor of the berries is more important
than just trying to preserve the blue bloom color! But anyway,
listening to her accounting of the drawbacks of refrigeration, at least
frost-free type, I had a perhaps very very late arriving (considering many
many years of involvement with berries) "light going on" experience of
the new realization mentioned of the hidden possible advantage mentioned about
potential sweetness increase.
...Not sure what others have found, but I
have no recall somehow, of ever hearing of this possible factor...if true,
maybe a not-so-bad tradeoff (for things like the likely simultaneous volume
reduction) at least in some situations--conceivably might even be worth doing
deliberately in some cases if some batch or some type of berries is a little
underflavored to begin with?
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