Yield and taste related components variation in new superior bred strawberry genotypes and commercial cultivars during the wide harvest season

Abstract

As a result of the hybridization of ?Sevgi? and ?Ka?ka? cultivars with ?Fortuna? cultivar, which are bred within Cukurova University, superior characteristic strawberry genotypes with codes of ?33?, ?36? and ?61? were selected. In this study, these genotypes and three cultivars commonly grown in the Mediterranean region were compared in terms of yield, fruit size and taste determining parameters (sugar and organic acids) at different harvest date monthly under Mediterranean climate condition. The highest yield was measured generally in April, while the genotype-dependent yield varied between 628.9 g / plant (?36?) and 951.5 g / plant (?Fortuna?). Besides, average fruit weight varied (6.8 - 23.9 g) during the season depending on the harvest date and genotype. The sucrose content varied between 0.06 g / 100 g and 4.83 g / 100 g, while the ascorbic acid content showed huge variation depending on the harvest date and genotype with 1.5 mg kg and 393.8 mg/kg values. Generally, the 33-advanced selection attracted attention with its relatively high yield, glucose, fructose, and ascorbic acid content. As a result, genotype and environmental conditions are quite determinant in terms of observed parameters in strawberry cultivation. Furthermore, biotechnological methods could be utilized to shorten breeding time in classical crossbreeds to improve the deficiencies of these genotypes.

Effect of different growing media on pomological and phytochemical parameters of Fragaria vesca ʻYellow Wonderʼ and Fragaria ×ananassa ʻCamarosaʼ: a comparative study

“…Also they contain a wide range of phytochemicals, including flavonoids, anthocyanins, ellagic acid, and vitamin C. Flavonoids are a type of polyphenol that are found in various fruits and vegetables, including strawberries [ 5 ]. It is demonstrated that strawberries have the antioxidative and anti-inflammatory effects, which can cope against some disease including cardiovascular and cancer [ 6 ]. Anthocyanin is a type of flavonoid that give strawberries their red color [ 7 ].…”