The aim of this study was to compare certain important fruit quality parameters such as sugars, organic acids, total phenolic content, antioxidant capacity, and volatile compounds of 10 commercial strawberry cultivars grown in the research and experimental area in Yaltir Agricultural Company located in Adana provinces of Turkey. As for the sugar content of strawberry fruits, fructose was identified as the dominant sugar and the highest value (4.43%) was found in the cultivar “Rubygem”. In terms of organic acid, among the examined strawberry cultivars, “Calinda” had the greatest level of citric acid (711.45 mg g−1). Regarding vitamin C content, the highest amount was found in the cultivar “Sabrina” (25.08 mg 100 g−1). Ellagic acid was the main phenolic acid in all examined cultivars (except the “Plared” cultivar), and the highest amount was detected in the “Fortuna” cultivar (3.18 mg 100 g−1). We found that the cultivar FL-127 had the highest total phenolic content (158.37 mg gallic acid equivalent 100 g−1 fresh weight base). Regarding antioxidant capacities, the highest value (88.92%) was found in the cultivar Victory among all the cultivars studied. The detailed analysis of volatile compounds was performed by gas chromatography/mass spectrometry (GC/MS) and 34 compounds were detected. Among them, esters, acids, and alcohols were found to be the major volatile compounds in strawberry fruits. In conclusion, strawberry fruits belong to ten cultivars showed abundant phenolic compounds and at the same time have high antioxidant activity.
The cultivated strawberry (Fragaria × ananassa) is octoploid (2n = 8x = 56) and has been the focused fruit species of which an increasing number of molecular and genetic research has been conducted in recent years. The aim of this study is to identify the relationships between sucrose metabolism, invertase enzyme activity and gene expression in four different fruit development periods (red, pink, green and white) of two commercially important strawberry varieties ‘Rubygem’ and ‘Fortuna’. The metabolite profiles (glucose, fructose, sucrose and total sugar content) of two varieties were discovered to be extremely similar. The highest amount of total sugar was found in red fruits, while the lowest was obtained from green fruits. Invertase represents one of the key enzymes in sucrose metabolism. The lowest invertase activity was obtained from the green fruits in ‘Rubygem’ and ‘Fortuna’ during four developmental periods. In these varieties, the amount of sucrose was found to be close to glucose and fructose and the lowest amount was detected in green period, while invertase activity was relatively high during red and pink periods and invertase gene expression was determined at high levels in both primers (St-4 and St-6) in the green period. The results of the study indicated that sugar content and invertase activity were positively correlated while enzyme activity and gene expression were negatively correlated.
Guava fruits have a short shelf life due to climacteric nature. The current work was conducted to extend the shelf life of guavas with garlic extract (GRE), ginger extract (GNE), gum arabic (GA), and Aloe vera (AV) gel coatings. After coating, fruits of guava were stored at 25 ± 3 °C and RH 85 ± 2% for 15 days. Results showed that guavas treated with plant-based edible coatings and extracts had lower weight loss than that of the control. GREtreated guavas had the maximum shelf life in contrast to all other treatments including the control. GNE-treated guavas showed the lowest nonreducing sugar content, whereas they had higher antioxidant activity, vitamin C content, and total phenolics compared with all other coating treatments. After the control, antioxidant capacity was the highest in GNE-and GRE-treated fruits. On the other hand, GA-treated guavas had reduced total soluble solids and juice pH (more acidic) and exhibited higher total flavonoids compared with the control, while both GA-and GNE-treated guavas had the highest flavonoid content. GRE-treated fruits exhibited the highest total sugar content and taste and aroma scores. In conclusion, GRE treatment was more effective in conserving the quality and extending the shelf life of guava fruits.
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