The classification and morphological characteristics of soft fruits have previously been described in Hulme (1971). As a group the soft fruits include various berries, currants and also the strawberry, a botanical false fruit. Economically, strawberries, raspberries and blackcurrants are the most important of the soft fruits (Table 12.1). They are valued as a fresh product, but in general have a short postharvest shelf life. As their name implies, most soft fruits lack a firm texture, even when freshly picked; therefore the handling of soft fruits commercially is kept to a minimum to reduce damage, with refrigeration being widely used during transportation and storage to slow down fruit softening. As a result, the majority of soft fruits are processed into products ranging from frozen and canned whole fruit, through jams and conserves to juices and essences used as flavourings and colourings for other food products.


Strawberry Fruit Abscission Zone Anthocyanin Synthesis Soft Fruit Raspberry Fruit 
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