Quality Attributes of Strawberry Cultivars Grown in British Columbia

Shamaila, Mawele; Baumann, T. E.; Eaton, G. W.; Powrie, W.; Skura, B.J.

doi:10.1111/j.1365-2621.1992.tb08075.x

Cited by 38 publications

(17 citation statements)

References 16 publications

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“…Sensory attributes are important aspects of fruit quality. Sensory attributes, such as color, texture, odor and the balance between sweetness and sourness have been identified as important determinants of overall quality of fruits such as strawberry (Shamaila et al 1992). Results of sensory analysis for the two cherry varieties are shown in Table 3.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Physical, Chemical, Flavor and Sensory Characteristics of Two Sweet Cherry Varieties Grown in ‘Valle Del Jerte’ (Spain)

Bernalte

Hernández

Vidal-Aragon³

et al. 1999

Journal of Food Quality

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Volatile compounh and physical, chemical and sensory characteristics of two sweet cherry varieties autochthonous from 'Valle del Jerte I, in the Southwest of Spain, during I995 and 1996 seasons were investigated. 'Pic0 Colorado' had higher values of lightness, chroma, hue, firmness and Braacid ratio than 'To whom correspondence should be addressed. Phone and fax: 34-924-272204. Journal of Food Qualify 22 (1999) 403-416. All Riglvs Resewed. Topyriglv I999 by Food & Nurition Press, Inc. ~ Trumbull, Connecticut 403 404 M.J. BERNALTE et al.'Ambruntis'. 'Ambrunb' was rated higher for most of the sensoly attributes evaluated. It had the highest scores for sweet taste and sweet chery taste, although it had a lower Bridacid ratio than 'Pico Colorado ' . This must be due to the fact that 'Pico Colorado' had a more astringent taste that masked the others. Sixty-two volatile compounds were isolated and identifed. The same volatile compounds werepresent in both sweet cherry varieties. 'Pico Colorado ' exhibited significantly higher amounts of compounds generatedjtom amino acid degradation, whereas in 'Ambrunes 'the more abundant ones were those volatile compounds comingjtom fatty acid oxidation.

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Section: Sensory Evaluationmentioning

confidence: 99%

Physical, Chemical, Flavor and Sensory Characteristics of Two Sweet Cherry Varieties Grown in ‘Valle Del Jerte’ (Spain)

Bernalte

Hernández

Vidal-Aragon³

et al. 1999

Journal of Food Quality

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“…Woodward (1972) reported that strawberry fruits had an initial phase of growth and enlargement followed by a maturation phase. Firmness, color, and the sugar/acid ratio are important determinants of overall quality in ripe strawberry fruits (Shamaila et al, 1992). The loss of firmness during the ripening is a major factor determining the strawberry fruit quality and postharvest shelf-life.…”

Section: Introductionmentioning

confidence: 99%

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

Kim

Bae

et al. 2013

Hortic. Environ. Biotechnol.

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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.

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“…Meanwhile, the relationship between carbohydrates and sensory attributes, such as fruit sweetness, has been thoroughly studied. [33][34][35] In our experiments, SS, TA, SS:TA ratio, pH value, total solids (TS) and anthocyanin content were examined in four strawberry cultivars obtained from two types of cultivation. The corresponding data are shown in Table 3.…”

Section: Descriptive and Physicochemical Sensory Analysismentioning

confidence: 99%

The effect of cultivar and cultivation on sensory profiles of fresh strawberries and their purées

Kovačević

Vahčić

Levaj

et al. 2008

Flavour & Fragrance J

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The purpose of this study was to delineate and compare the sensory profiles of four different strawberry cultivars (Fragaria × ananassa Duch.), Elsanta, Marmolada, Maya and Queen Elisa, grown in Croatia in both conventional and organic cultivation. Sensory profiles of the fresh fruit and their purées were determined by quantitative descriptive analysis (QDA). ANOVA was applied to establish the differences between the intensities of sensory attributes of the fresh strawberries and their purées, arising from the employment of different cultivars and different cultivation types. Seven sensory attributes (out of 14 investigated) showed variations among fresh fruit samples and their purées, two types of cultivation and four cultivars. Sensory attributes, in terms of sour, sweet and harmonious tastes and colour intensity, were compared to the results of experimental physicochemical measurements of titratable acidity (TA), pH, total solids (TS), soluble solids (SS), quality index (SS/TA) and total amounts of anthocyanins, and showed strong correlations between them. The results of this study were also evaluated using multivariate modelling methods, such as principal component analysis (PCA). PCA showed that, regardless of cultivar employed, the attributes best characterizing the fresh samples under evaluation were sweet and harmonious taste, firmness, and floury and aqueous texture, while the purée samples could be best described by earthy and green flavour, off-odour and off-flavour, homogeneous texture, strawberry odour, viscous texture and sour taste. PCA of the sensory data showed that the analysed sensory attributes could be clearly linked to different cultivars and different cultivation types, for both the fresh samples and their purées.

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Quality Attributes of Strawberry Cultivars Grown in British Columbia

Cited by 38 publications

References 16 publications

Physical, Chemical, Flavor and Sensory Characteristics of Two Sweet Cherry Varieties Grown in ‘Valle Del Jerte’ (Spain)

Physical, Chemical, Flavor and Sensory Characteristics of Two Sweet Cherry Varieties Grown in ‘Valle Del Jerte’ (Spain)

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

The effect of cultivar and cultivation on sensory profiles of fresh strawberries and their purées

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