Growth and ripening season effects on antioxidant capacity of strawberry cultivar Selva

Ferreyra, Ricardo M.; Viña, Sonia Zulma; Mugridge, Alicia; Chaves, Alicia Raquel

doi:10.1016/j.scienta.2006.12.001

Cited by 119 publications

(74 citation statements)

References 31 publications

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“…'Pilgrim', 'Stevens', and 'Ben Lear' ripening (38.4, 34.9, and 40.9%, respectively), from immature to the commercially mature stage. According to research by Ferreyra et al [27], the total concentration of sugars increased along all the ripening different maturity stages in the strawberry cultivar 'Selva'. Furthermore, during fruit ripening, the content of sugars in cv.…”

Section: Basic Chemical Compositionmentioning

confidence: 99%

See 1 more Smart Citation

The effect of different maturity stages on phytochemical composition and antioxidant capacity of cranberry cultivars

Oszmiański

Lachowicz

Gorzelany

et al. 2017

Eur Food Res Technol

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Section: Basic Chemical Compositionmentioning

confidence: 99%

“…The low amount of sucrose in the fruits may result from enzymatic hydrolysis from the leaves after their translocation. Furthermore, fructose is sweeter than sucrose or glucose, and its concentration is a desirable sensory trait [21,26,27].…”

Section: Basic Chemical Compositionmentioning

confidence: 99%

The effect of different maturity stages on phytochemical composition and antioxidant capacity of cranberry cultivars

Oszmiański

Lachowicz

Gorzelany

et al. 2017

Eur Food Res Technol

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show abstract

“…The phenolic content of 'Seolhyang' strawberry fruits tended to decrease during fruit development in this study, too. Ferreyra et al (2007) and Montero et al (1996) showed that total phenolic content decreased during strawberry fruit development. Halbwirth et al (2006) reported that the concentration of simple phenolics in strawberry fruits decreased continuously and that flavonol contents increased rapidly during fruit development.…”

Section: Phenolic Compound Contents Of Strawberry Fruitsmentioning

confidence: 99%

“…A chromameter (CR300 Series, Minolta Co., Ltd., Osaka, Japan) was used to determine the chromaticity a* (red-green) of the fruits on the CIE scale. Color readings were performed in one zone from each of five fruits (Ferreyra et al, 2007). The extraction was conducted with the mixture that has in the same proportion of thinned fruits on different days.…”

Section: Plant Materialsmentioning

confidence: 99%

Antimicrobial Activity of Thinned Strawberry Fruits at Different Maturation Stages

Kim¹,

Na²,

Song³

et al. 2012

Korean Journal of Horticultural Science and Technology

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Abstract. Among the phenolic compounds that is generally present in strawberry fruits, five simple phenolics, three flavonoids, and a stilbene were tested for their antimicrobial activity against seven fungi and one oomycete. trans-Cinnamic acid showed strong antimicrobial activity, and the antimicrobial effect of the simple phenolics decreased with an increase in the number of hydroxyl groups. Phytophthora capsici was the most susceptible to the phenolic compounds tested in this study. trans-Cinnamic acid, p-hydroxybenzoic acid, and kaempferol were mainly detected in 'Seolhyang' strawberry fruits, and the total phenolic contents of the fruits decreased during their development. Extracts of the green (1-10% red color) and red (above 90% red color) strawberry fruits reduced the mycelial growth and zoospore germination rate of P. capsici, and the extract of red strawberry fruit showed strong antimicrobial activity against the zoospore germination of P. capsici. These results indicate that strawberry fruits contain antimicrobial phenolic compounds and that strawberry fruit extract can be used as a natural fungistat.

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“…(Hitachi U-3900, Japan) 530nm에서 측정하였다 (Ferreyra, 2007). 투광률은 맑은 날 오후 2시경 휴대용 분광기(Li-Cor, Light transmittance is measured outer and inner paper bag simultaneously.…”

Section: 만개 한달 후 사과 과실에 봉지를 씌워 시기별로 수확한 다 음 백색광과 Uv 312nm를 혼합 조사했을 때 mentioning

confidence: 99%

The Effect of Several Paper Bags on Fruit Skin Coloration of Red Skin European Pear ‘Kalle’

Kim¹,

Kang²,

Choi³

et al. 2014

HST

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This study was conducted to elucidate the relationship between light and coloring and to obtain basic results for promoting redness expression in 'Kalle' (Pyrus communis L.) pear skin. It was investigated in location of anthocyanin layer by microscopic observation and differences in skin color expression of 'Kalle' bagged with paper bag which has different light transmittance rate and inside temperature. However, there was no anthocyanin layer in the brown skin and golden yellow color, anthocyanin layer was distributed in epidermins or hyperdermis of red skin pear and apple. Dark red colored 'Kalle' had more anthocyanin content, 29.8 mg･100 g -1 FW than light red colored apple 'Hongro'. Light transmittance rate of physical characteristics used paper bags was the highest in white paper bag, 42.2% and it also had more light quantity, 8.9 μmol than any other tested paper bags in specific wave length 650-655 nm. The maximum temperature of inner bag was higher about 3°C in yellow paper bag. The red coloration and anthocyanin contents in no bagged fruits were higher than in any other bagged fruit. However, red color expression among the bagged fruits was higher in white paper bag than in double layered black paper bag and yellow paper bag. Also, chromaticity value seemd to be a good index to explain variation of fruit skin color, because anthocyanin content and chromaticity value were higher. Based on these results, it is desirable to cultivate 'Kalle' without bag for stable redness expression but bagging is essential for decreasing damage by insect in Korea. Further examination to find suitable time of removing paperbag for redness expression and decreasing insect damage. In addition, it is required to develop paperbag whose transmittance rate is high in specific light wavelength or temperature of inner bags is low.

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Growth and ripening season effects on antioxidant capacity of strawberry cultivar Selva

Cited by 119 publications

References 31 publications

The effect of different maturity stages on phytochemical composition and antioxidant capacity of cranberry cultivars

The effect of different maturity stages on phytochemical composition and antioxidant capacity of cranberry cultivars

Antimicrobial Activity of Thinned Strawberry Fruits at Different Maturation Stages

The Effect of Several Paper Bags on Fruit Skin Coloration of Red Skin European Pear ‘Kalle’

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