Strawberry Quality: Influence of Cultural and Environmental Factors

Sistrunk, W. A.; Morris, J. R.

doi:10.1007/978-1-4613-2549-9_8

Cited by 14 publications

(22 citation statements)

References 37 publications

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“…The results of the color and the content of anthocyanins indicated harvest date and cultivar influences on strawberry color and confirmed the reported typical external color of each cultivar (Larson 2000) as well as the poor relationship between external and internal fruit color (Sistrunk and Morris 1985;Shaw 1991). No differences in flesh firmness values were found between harvest dates and "Diamante" strawberries showed the highest firmness value in the August harvest.…”

Section: Discussionsupporting

confidence: 75%

“…The color of strawberries was significantly different between harvest dates and among cultivars ( Table 1). As indicated by the lower h* and the higher C* and L* values, the fruit color was more red, vivid and light in August than in May, probably due to differences in field temperatures and light intensity during fruit development and maturation (Sistrunk and Morris 1985;Kalt and McDonald 1997). Among cultivars, "Aromas" was more red (lower h* value) and dark (lower L* values) than "Diamante" and "Selva," while "Diamante" and "Selva" were similar in color.…”

Section: Color Anthocyanins Phenolic Compounds and Firmnessmentioning

confidence: 98%

“…In addition to flavor components, other quality attributes are influenced by stage of development and genetic and environmental factors. Cultivar and maturity are the factors considered to have the greatest effect on strawberry color (Sistrunk and Morris 1985). The content of pelargonidin-3-glucoside (Pg-3-glu) and cyanidin-3-glucoside (C3G), the main anthocyanins in strawberries, varied among the cultivars "Cavendish," "Honeoye" and "Kent," but not with harvest dates during the typical 2-4-week production cycle of the plants (Kalt and McDonald 1997).…”

Section: Introductionmentioning

confidence: 99%

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Cultivar and Harvest Date Effects on Flavor and Other Quality Attributes of California Strawberries

Pelayo‐Zaldívar¹,

Ebeler²,

Kader³

2005

Journal of Food Quality

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ABSTRACT"Aromas," "Diamante" and "Selva" strawberries were harvested in early and mid-season and evaluated for quality attributes, flavor components, fermentative metabolites and physiological characteristics. Preference and flavor tests by consumer panels were also conducted. Cultivar variation was greater than harvest date variation as were differences in color, concentrations of anthocyanins, firmness, total soluble solids, sugars, pH, titratable acidity (TA), organic acids and aroma compounds. "Diamante" and "Selva" had higher aroma quality than "Aromas" fruits. The levels of fermentative metabolites were too low to have an impact on the aroma quality. "Diamante" and "Selva" strawberries had better overall flavor quality and were more preferred by consumers than "Aromas." These differences were consistent over two harvest dates.

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Section: Discussionsupporting

confidence: 75%

Section: Color Anthocyanins Phenolic Compounds and Firmnessmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

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Cultivar and Harvest Date Effects on Flavor and Other Quality Attributes of California Strawberries

Pelayo‐Zaldívar¹,

Ebeler²,

Kader³

2005

Journal of Food Quality

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“…The basic quality of the fruit depends on the interaction of many factors including climate, soil fertility, pest and pathogen control, harvesting time, quality of harvest (fruit integrity, bruising, cutting, for example), and prestorage treatments (Sistrunk andMorris 1985, McLellan 1996).…”

Section: Introductionmentioning

confidence: 99%

Comparative Study of Selva and Camarosa Strawberries for the Commercial Market

Castro¹,

Gonçalves²,

Teixeira³

et al. 2002

Journal of Food Science

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Selva and Camarosa strawberry varieties were characterized chemically and physically. The importance of keeping the stem until processing, the influence of different transport periods under refrigerated conditions, the effects of freezing and exposure to air of damaged surfaces were evaluated. During freezing, losses of ascorbic acid, sucrose, fructose and glucose were reported for both varieties. However, keeping the stem intact minimizes the losses of ascorbic acid in frozen fruits. The exposure to air of cut surfaces affects ascorbic acid content of fresh fruits, with the highest losses reported in Camarosa. Selva showed properties important for commercial use, as compared to Camarosa, with regard to a higher resistance to thawing and higher contents of total phenolics, total protein, and ascorbic acid.

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“…The method of harvesting may also affect nutrient content of plant products. Mechanical harvesting tends to be a once-over process generally leading to a wider variation in harvest maturity than multiple hand harvests, although selection of even-ripening cultivars and use of growth regulators can result in improved uniformity of maturity in mechanically-harvested crops (Sistrunk and Morris 1985). Any type of harvesting technique that results in bruising generally leads to an increase of degradative reactions and a loss of nutritional quality although the extent of nutrient loss varies widely by species (Nagy and Wardowski 1988).…”

Section: Preharvest Conditionsmentioning

confidence: 99%

Sources of Variation in the Nutrient Content of Agricultural Commodities From the Farm to the Consumer

Shewfelt

1990

Journal of Food Quality

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Raw agricultural commodities vary widely in nutrient composition at the point of sale to the consumer. Sources of this variation in fresh fruits and vegetables include genetics, preharvest conditions of the plant, maturity of the edible product at harvest, postharvest handling and storage conditions, and any minimal processing techniques employed. Similar sources of variation exist for other plant products and for animal products. Current research knowledge is primarily limited to compositional information on ascorbic acid and p-carotene. A concerted, systematic effort is needed with specific attention focused on the efects of refrigerated storage on composition and bioavailability .

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Strawberry Quality: Influence of Cultural and Environmental Factors

Cited by 14 publications

References 37 publications

Cultivar and Harvest Date Effects on Flavor and Other Quality Attributes of California Strawberries

Cultivar and Harvest Date Effects on Flavor and Other Quality Attributes of California Strawberries

Comparative Study of Selva and Camarosa Strawberries for the Commercial Market

Sources of Variation in the Nutrient Content of Agricultural Commodities From the Farm to the Consumer

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