Influence of genetic variability on the quality of strawberry cultivars: sensorial, physical-chemical and nutritional characterization

Abstract

Strawberries are berry-type fruits that are very popular and widely consumed all over the world. The sensorial, physical-chemical and nutritional characteristics of strawberries are parameters of quality that influence the choices of consumers. However, these characteristics may be influenced by intrinsic and extrinsic factors that alter the fruit quality. The concentrations of nutrients and other chemical compounds in strawberries may increase and/or decrease according to the cropping system, maturation stage, climatic conditions, and preservation and storage methods. Factors characteristic of the cultivar, such as the genetic profile, may also influence the composition of strawberries. In this context, the objective of this research was to evaluate the sensorial, physical-chemical and nutritional characteristics of different strawberry cultivars to identify the genotype(s) with the best characteristics for commercialization and human consumption. The day-neutral strawberry cultivar "Aromas" and short-day strawberry cultivars "Camarosa, Camino Real, Dover, Sweet Charlie, and Tudla" were cultivated in the Olericultura Sector of the State University of the Midwest (UNICENTRO), Paraná State, Brazil. The fruits were characterized in relation to their physical-chemical, nutritional and sensorial aspects. According to the sensorial profiles, the Camarosa, Camino Real, Dover, and Tudla genotypes showed greater acceptability among consumers. Camarosa, Sweet Charlie, and Tudla presented better physical-chemical characteristics for human consumption, while the cultivars Camarosa, Dover, and Tudla had the best nutritional contents. In general, it is concluded that the genotypes Camarosa and Tudla are the most favourable for human consumption, according to their sensorial, physical-chemical and nutritional characteristics.

Influence of altitude on the physicochemical composition and antioxidant capacity of strawberry: a preliminary systematic review and meta-analysis

“…Content of compounds such as vitamin C are often regarded as one of the main health-related compounds present in strawberry fruits. It is mainly responsible for the antioxidant capacity of this fruit (Nunes et al 2021). Vitamin C was determined by HPLC.…”

“…The authors concluded that those fruits cultivated at high altitudes had higher contents of vitamin C than those at lower altitudes, independently of the variety. These differences were attributed to the genetic diversity and properties of the soil, as well as also to the conditions of growth (Nunes et al 2021). However, the correlation between this parameter and altitude must be further investigated, as was suggested by the inconsistent results reported by Doumett et al (2011) on wild strawberry.…”

“…Strawberries also contain small amounts of other phenolic compounds (Crespo et al 2010), and these compounds are identified as glycosides of quercetin and kaempferol, esters of hydroxycinnamic acids, especially of ellagic acid, p-coumaric acid, and ellagic acid glycoside (Giampieri et al 2015a, b). These substances act as antioxidants in the human body and perform antimutagenic, anticarcinogenic, antihypertensive, and anti-inflammatory functions (Nunes et al 2021;Basu et al 2014;Hossain et al 2016). These action mechanisms are directly linked to the modification of etiology of chronic diseases (Basu et al 2014).…”

Diseño de una cadena de suministro agroalimentaria integral de productos perecederos en el departamento de Cundinamarca

“…Para la presente investigación la CSA que se seleccionó es la fresa (Fragaria x ananassa Duch) por las siguientes razones: 1) se considera un producto altamente perecedero (Cybulska et al, 2022); 2) es muy sensible a las prácticas de manipulación y a las condiciones de conservación durante poscosecha (Nunes et al, 2021;Zhang et al, 2020); 3) se encuentra priorizado por el Plan Estratégico de Ciencia, Tecnología e Innovación del Sector Agropecuario Colombiano -PECTIA; 4) existen demandas en Investigación, Desarrollo e Innovación en el departamento de Cundinamarca específicamente en el manejo y desarrollo de tecnología en poscosecha en la plataforma Siembra (http://www.siembra.gov.co/); y 5) se encuentra priorizado por el Plan Departamental de Extensión Agropecuaria -PDEA -2020-2024 de la Gobernación de Cundinamarca.…”

Physical, biochemical, and sensory properties of strawberries grown in high-altitude tropical climate

“…Moreover, it is considered a functional food since it contains bioactive compounds, including vitamin C, anthocyanins, and flavonoids, that have antioxidant activities (Afrin et al, 2016;Edger et al, 2019). Factors such as plant genetics, cultivation environment, fruit ripening, and post-harvest conditions affect the physical, biochemical, and sensory characteristics of strawberries (Hwang;Kim;Shin, 2019;Barth et al, 2020;Cervantes et al, 2020;Lalk et al, 2020;Nunes et al, 2021); therefore, these factors need to be considered when assessing the overall quality of the fruit.…”