Cultural System Affects Fruit Quality and Antioxidant Capacity in Strawberries

Abstract

Cultural system [hill plasticulture (HC) versus matted row (MR)] and genotype interactions affected strawberry fruit quality. In general, fruit soluble solids content, total sugar, fructose, glucose, ascorbic acid, titratable acid, and citric acid contents were increased in the HC system. Fruit from HC also had higher flavonoid contents and antioxidant capacities. Strawberry fruit contains flavonols as well as other phenolic compounds such as anthocyanins and phenolic acids. Pelargonidin-based anthocyanins such as pelargonidin 3-glucoside, pelargonidin 3-rutinoside, and pelargonidin 3-glucoside-succinate were the predominant anthocyanins in strawberry fruit. The content of cyanidin-based anthocyanins, cyanidin 3-glucoside and cyanidin 3-glucoside-succinate, was much lower than that of pelargonidin-based anthocyanins in either system. Strawberry fruit from the HC system had significantly higher amounts of p-coumaroylglucose, dihydroflavonol, quercetin 3-glucoside, quercetin 3-glucuronide, kaempferol 3-glucoside, kaempferol 3-glucuronide, cyanidin 3-glucoside, pelargonidin 3-glucoside, pelargonidin 3-rutinoside, cyanidin 3-glucoside-succinate, and pelargonidin 3-glucoside-succinate. Fruits from plants grown in the MR system generally had the lowest contents of phenolic acids, flavonols, and anthocyanins. Strawberry fruit grown under HC conditions had significantly higher peroxyl radicals (ROO*) absorbance capacity (ORAC).

The effects of pre-harvest and post-harvest factors on the nutritional quality of strawberry fruits: A review

“…Moreover, these authors found also that vinegar treatment in culture practice showed significant effect, generally increasing total phenolic, total anthocyanin and TAC values. These results are in agreement with other studies, showing a lowest content of micronutrient and antioxidant capacity in fruits of plants grown in the matter row system than that grown in the hill plasticulture system [57].…”

Distribution of Phenolic Components and Their Antioxidant Capacity in Strawberries

“…Anthocyanins are the predominant group of unique phenolics in the anthocyanidins group responsible for the red colour of the strawberry flesh (Wang, Zheng, & Galletta, 2002). However, in the present work, we did not find correlations between individual PC and TAC, similar conclusion to that of Meyers, Watkins, Pritts and Liu, (2003).…”

Antioxidant capacity in June-bearing and day-neutral strawberry

“…Genetic background and preharvest factors have the potential to influence antioxidant capacities of crops (Ayala-Zavala et al 2004). A study showed that strawberries produced on a hill plasticulture system had higher flavonoid and antioxidant capacity than fruits from plants grown using the matted row system (Wang et al 2002). In the present study, the most important difference between June-bearing and day-neutral strawberry genotypes are the day-length conditions under which they initiate flower buds.…”