Comparative Analysis of the Fruit Characteristics of Four Strawberry Cultivars Commonly Grown in South Korea

Abstract

In this study, four cultivars of strawberry commonly grown in South Korea, 'Daewang', 'Seolhyang', 'Maehyang', and 'Ssanta', were evaluated for several qualities, including the presence of phytochemicals, sugar content, organic acids, and fruit hardness. The plants were cultivated on a highbench bed system in a plastic greenhouse and drip irrigated. Fruit samples were collected three times in February 2013 to analyze the fruit characteristics. We found that the fruit hardness of the 'Daewang', 'Maehyang', and 'Ssanta' cultivars was greater than that of 'Seolhyang', however 'Seolhyang' showed the highest moisture content of all the cultivars, indicating that fruit hardness was negatively associated with moisture content. Furthermore, 'Seolhyang' was found to have the highest levels of phenolic compounds and anthocyanins compared to the other cultivars. 'Maehyang' had the highest amount of total sugars. 'Seolhyang' and 'Maehyang' accumulated higher amounts of total organic acids. As a result, 'Daewang' and 'Maehyang' were expected to be preferred by consumers because they had the highest ratio of sugar to total acid in their fruit.

Prediction of Total Soluble Solids and pH of Strawberry Fruits Using RGB, HSV and HSL Colour Spaces and Machine Learning Models

“…Like TSS, pH levels also increased significantly in the ripening stages, and their changes were highly correlated with TSS (r = 0.76). The content of pH in tested fruits (pH = 3.45–5.32) was into the range (pH = 3.20–5.40) reported for fruit from many strawberry cultivars, including ‘Daewang’, ‘Maehyang’ and ‘Santa’ [ 70 ]. Montero et al [ 9 ] reported that the pH levels increased continuously for ‘Chadler’ strawberries in the ripening period.…”

Chlorophyll Fluorescence Imaging for Early Detection of Drought and Heat Stress in Strawberry Plants

“…Strawberry ( Fragaria × ananassa ) is a crop with significant socioeconomic value worldwide, owing to its organoleptic properties and high nutritional value, as it contains vitamins, minerals, and bioactive compounds such as antioxidants [ 1 ]. Therefore, the consumption of strawberries, either fresh or processed, continues to significantly increase, with the market surging every year [ 2 , 3 , 4 , 5 ]. Strawberry is one of the most widely grown crops in South Korea, which is a major strawberry-producing country alongside Poland, Mexico, Egypt, Turkey, Spain, and the United States [ 6 , 7 ].…”