Raspberries are the third most popular berry in the United States for fresh use, after strawberries and blueberries. Per capita consumption of fresh raspberries was 0.27 pound in 2008 with frozen raspberry consumption adding 0.36 pound.¹

Handling

• Temperature: 32 to 34 F, 0 to 1 C
• Relative humidity: 90-95%
• Typical shelf life: 2 to 3 days
• Highly sensitive to freezing injury.
• Raspberries are precooled immediately after harvest to slow decay. The fruit is transported in constant refrigeration because of high perishability.

Nutrition

• Raspberries are:
• Fat-free
• Saturated fat-free
• Sodium-free
• Cholesterol-free
• High in fiber
• High in vitamin C
• A good source of folate

Medical Research

• Research has found that raspberries may help prevent the formation of cancer tumors.
• Raspberries also have some antimicrobial properties, helping to prevent too much of certain bacteria from growing in the body.
• Raspberries contain ellagic acid, which helps prevent damage to cell membranes.

1. Source: Ag Marketing Resource Center