Changes in physicochemical characteristics during fruit development in June-bearing strawberry cultivars

Abstract

Abstract. Changes in physicochemical characteristics were investigated during fruit development in 'Maehyang', 'Seolhyang', 'Keumhyang', 'Akihime', and 'Red Pearl' strawberries. Fresh weights and color parameters of strawberry fruits changed significantly during the fruit development in all cultivars. Fruit shapes of 'Maehyang' and 'Akihime' were conical, with an index of length to width being 1.5 and that of 'Seolhyang', 'Keumhyang', and 'Red Pearl' were cordate, the index being 1.3. Firmness decreased as the fruit developed in all cultivars. Contents of sugars, organic acids, ascorbic acid, and anthocyanin increased as the fruits developed while the ellagic acid content decreased. Sugars, ascorbic acid, and anthocyanin contents of 'Maehyang', 'Seolhyang', and 'Keumhyang' were higher than those of 'Akihime' and 'Red Pearl'. Results indicate that newly-bred Korean strawberry cultivars containing high levels of bioactive compounds were superior to major Japanese cultivars that have been broadly cultivated in East Asian countries.Additional key words: anthocyanin, ascorbic acid, ellagic acid, organic acid, ripening, sugar Hort.

Changes in fruit quality parameters of four Ribes species during ripening

“…Zhang et al (2013) also detected higher content levels of anthocyanins in mature fruit than in immature fruits due to significant increase in the expression of genes related to anthocyanin biosynthesis. Similar to our results, previous studies reported that anthocyanin concentration increased during fruit maturation (Kim et al, 2013). Sugars are the initial precursors in anthocyanin biosynthesis, and there is a direct relationship between sugar content and total anthocyanins in grape (Gonzalez-SanJose & Diez, 1992) and apples (Bizjak, Weber, et al, 2013).…”

“…Total ellagic acid content in grape skin averagely increased 1.7-fold during ripening (Lee & Talcott, 2004). Contrary, ellagic acid content decreased in strawberry fruit as the fruit matured (Kim et al, 2013).…”

“…Fruit ripening is a biochemical process in which physical and chemical characteristics are altered. Different stages of fruit maturation are characterised by specific accumulation and break down of bioactive compounds, such as a reduction of organic acids (Durmaz, Cam, Kutlu, & Hisil, 2010;Nuncio-Jauregui, CalinSanchez, Carbonell-Barrachina, & Hernandez, 2014) and an increase of ascorbic acid, anthocyanins and ellagic acid Kim, Bae, Na, Ko, & Chun, 2013;Lee & Talcott, 2004). As a general rule berries become softer, reddish or darker, and sweeter during the ripening process.…”

Evaluation of Germplasm for Different Physicochemical Characteristics and Antioxidant Compounds of Strawberry Fruits

“…Kim et al [23] reported the anthocyanins content of strawberry cultivars at red stage ranged from 38.3-60.8mg/100g of fw. Pelayo et al [24] reported that distribution of anthocyanins pigment in fruit tissues of different strawberry cultivars is not uniform.…”

Predicting strawberry shelf life based on input quality : GreenCHAINge Fruit & Vegetables WP3

“…During their shelf life, strawberries are generally qualified based on their colour, firmness, calyx decay and fruit decay (Collins and Perkins-Veazie, 1993;Nunes et al, 1995;Villarreal et al, 2008). However, they are also qualified on their aroma and taste (Pelayo et al, 2003;Kim et al, 2013). Ripe strawberry fruits produce hundreds of different aroma volatiles, culminating into a complex aroma that is cultivar specific (Ulrich et al, 1997;Forney et al, 2000;Schwieterman et al, 2014).…”