The raspberry is the edible fruit of a multitude of plant species in the genus Rubus of the rose

family, most of which are in thesubgenus Idaeobatus; the name also applies to these plants
themselves.
Raspberries are perennial with woody stems.
Contents
[hide]

1Major kinds of cultivated raspberries

2Species

3Uses
3.1Fruit

3.1.1Nutrients and phytochemicals

3.1.2Commercial production
3.2Leaves
4Cultivation

4.1Selected important cultivars

4.2Diseases and pests

5See also

6References

7Further reading

8External links

Major kinds of cultivated raspberries[edit]

Fruits of a golden or yellow raspberry cultivar

Raspberries are an important commercial fruit crop, widely grown in all temperate regions of the
world.
Many of the most important modern commercial red raspberry cultivars derive
from hybrids between R. idaeus and R. strigosus.[1] Some botanists consider the Eurasian and

American red raspberries to belong to a single, circumboreal species, Rubus idaeus, with the
European plants then classified as either R. idaeus subsp. idaeus or R. idaeus var. idaeus, and
the native North American red raspberries classified as either R. idaeus subsp. strigosus, or R.
idaeus var. strigosus. Recent breeding has resulted in cultivars that are thornless and more
strongly upright, not needing staking.
The black raspberry, Rubus occidentalis, is also cultivated, providing both fresh and frozen fruit,
as well as jams, preserves, and other products, all with that species' distinctive flavor.
Purple raspberries have been produced by horticultural hybridization of red and black
raspberries, and have also been found in the wild in a few places (for example, in Vermont)
where the American red and the black raspberries both grow naturally. Commercial production of
purple-fruited raspberries is rare.
Blue raspberry is a local name used in Prince Edward Country, Ontario, Canada [2] for the cultivar
'Columbian', a hybrid (purple raspberry) of R. strigosus and R. occidentalis.[3]
Both the red and the black raspberry species have albino-like pale-yellow natural or horticultural
variants, resulting from presence of recessive genes that impede production
ofanthocyanin pigments.[citation needed] Fruits from such plants are called golden raspberries or yellow
raspberries; despite their similar appearance, they retain the distinctive flavor of their respective
species (red or black). Most pale-fruited raspberries commercially sold in the eastern United
States are derivatives of red raspberries. Yellow-fruited variants of the black raspberry are
sometimes grown in home gardens.
Red raspberries have also been crossed with various species in other subgenera of the
genus Rubus, resulting in a number of hybrids, the first of which was the loganberry. Later
notable hybrids include boysenberry (a multi-generation hybrid), and tayberry. Hybridization
between the familiar cultivated red raspberries and a few Asiatic species ofRubus has also been
achieved.

Species[edit]

Until recently, the most commonly cultivated raspberries have been red-fruited hybrids between R.
idaeus andR. strigosus.

Purple-fruited raspberry hybrids (and black raspberries) are of interest to growers because of their potential
fornutraceuticals.[4]

Examples of raspberry species in Rubus subgenus Idaeobatus include:

Rubus crataegifolius (Asian raspberry)

Rubus gunnianus (Tasmanian alpine raspberry)

Rubus idaeus (European red raspberry)

Rubus leucodermis (Whitebark or Western raspberry, Blue raspberry, Black raspberry)

Rubus occidentalis (Black raspberry)

Rubus parvifolius (Australian native raspberry)

Rubus phoenicolasius (Wine raspberry or Wineberry)

Rubus rosifolius (Mauritius raspberry)

Rubus strigosus (American red raspberry) (syn. R. idaeus var. strigosus)

Rubus ellipticus (Yellow Himalayan Raspberry)

Several species of Rubus, also called raspberries, are classified in other subgenera, including:

Rubus arcticus (Arctic raspberry, subgenus Cyclactis)

Rubus deliciosus (Boulder raspberry, subgenus Anoplobatus)

Rubus nivalis (Snow raspberry, subgenus Chamaebatus)

Rubus odoratus (Flowering raspberry, subgenus Anoplobatus)

Rubus sieboldii (Molucca raspberry, subgenus Malachobatus)

Uses[edit]
Fruit[edit]
Raspberries are grown for the fresh fruit market and for commercial processing into individually
quick frozen (IQF) fruit, pure, juice, or asdried fruit used in a variety of grocery products.
Traditionally, raspberries were a midsummer crop, but with new technology, cultivars, and
transportation, they can now be obtained year-round. Raspberries need ample sun and water for
optimal development. Raspberries thrive in well-drained soil with a pH between 6 and 7 with
ample organic matter to assist in retaining water.[5] While moisture is essential, wet and heavy
soils or excess irrigation can bring on Phytophthora root rot, which is one of the most serious
pest problems facing the red raspberry. As a cultivated plant in moist, temperate regions, it is
easy to grow and has a tendency to spread unless pruned. Escaped raspberries frequently
appear as garden weeds, spread by seeds found in bird droppings.
An individual raspberry weighs 35 g (0.110.18 oz), and is made up of around 100 drupelets,
[6]
each of which consists of a juicy pulp and a single central seed. A raspberry bush can yield
several hundred berries a year. Unlike blackberries and dewberries, a raspberry has a hollow
core once it is removed from the receptacle.
Nutrients and phytochemicals[edit]

Raspberries, raw
Nutritional value per 100 g (3.5 oz)

Energy

220 kJ (53 kcal)

Carbohydrates

11.94 g

Sugars

4.42 g

Dietary fiber

6.5 g

Fat

0.65 g

Protein

1.2 g

Vitamins
Thiamine (B1)

(3%)
0.032 mg

Riboflavin (B2)

(3%)
0.038 mg

Niacin (B3)

(4%)
0.598 mg

Pantothenic acid (B5)

(7%)
0.329 mg

Vitamin B6

(4%)
0.055 mg

Folate (B9)

(5%)
21 g

Choline

(3%)
12.3 mg

Vitamin C

(32%)
26.2 mg

Vitamin E

(6%)
0.87 mg

Vitamin K

(7%)
7.8 g

Minerals
Calcium

(3%)
25 mg

Iron

(5%)
0.69 mg

Magnesium

(6%)
22 mg

Manganese

(32%)
0.67 mg

Phosphorus

(4%)
29 mg

Potassium

(3%)
151 mg

Zinc

(4%)
0.42 mg

Link to USDA Database entry

Units

g = micrograms mg = milligrams

IU = International units

Percentages are roughly approximated usingUS recommendations for

adults.
Source: USDA Nutrient Database

The aggregate fruit structure contributes to raspberry's nutritional value, as it increases the
proportion of dietary fiber, which is among the highest known in whole foods, up to 6% fiber per
total weight.[7] Raspberries are a rich source of vitamin C, with 26 mg per 100 g serving
(32% Daily Value), manganese (32% Daily Value) and dietary fiber (26% Daily Value).
Raspberries are a low-glycemic index food, with total sugar content of only 4% and no starch.[7]
Raspberries contain anthocyanin pigments, ellagic acid (from ellagotannins, see for instance
the polyphenol ellagitannin), quercetin,gallic
acid, cyanidins, pelargonidins, catechins, kaempferol and salicylic acid.[8][9] Yellow raspberries and
others with pale-colored fruits are lower in anthocyanins. [8] Both yellow and red raspberries
contain carotenoids, mostly lutein esters, but these are masked by anthocyanins in red
raspberries.[10]