Agronomic characteristics and phytochemical profiles of advanced June-bearing strawberry lines for the northern Canadian climate

Abstract

Eleven advanced strawberry lines (‘SJ011‑10’, ‘SJ0440‑2’, ‘SJ061‑8’, ‘SJ066‑3’, ‘SJ069‑3’, ‘SJ069‑12’, ‘SJ0814‑37’, ‘SJ8518‑11’, ‘K04‑12’, ‘LL0220‑10’ and ‘V151’) were evaluated for their yield, fruit quality, total phenolic content, total antioxidant capacity, and phenolic composition, and were compared with a commercial cultivar (‘Wendy’). The results showed that ‘SJ069‑3’ had excellent soluble solids content, mid-level titratable acidity, low weight loss, and the best firmness among all the cultivars. Higher total antioxidant capacity was found in ‘SJ069‑3’, according to ferric reducing antioxidant power and oxygen radical absorbance capacity assays, an indication that ‘SJ069‑3’ is a promising new cultivar for the fresh market. In addition to rich individual phenolics, ‘SJ061‑8’ had the highest total antioxidant capacity, which was significantly different from the other genotypes, suggesting the potential use of this line as parent material in breeding or as a functional food ingredient. There was a strong relationship between total antioxidant capacity and total phenolic content, according to Folin–Ciocalteu, ferric reducing antioxidant power, and oxygen radical absorbance capacity assays. This study confirms that anthocyanins are major phenolic compounds contributing to the main antioxidant power of strawberries.

The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries

“…It was probably influenced by much shorter drying time (1h) compare to freeze-drying (24h). This has been confirmed by studies curried out by Xie et al (2014).…”

Distribution of Phenolic Components and Their Antioxidant Capacity in Strawberries

“…However, in the present work, we did not find correlations between individual PC and TAC, similar conclusion to that of Meyers, Watkins, Pritts and Liu, (2003). In previous studies, it was noted that there is positive or negative between free phenolics and TAC, in many kinds of fruits (Kalt et al, 2003;Rekika et al, 2005;Xie et al 2013). Macheix, Fleuriet and Billot (1990) reported that strawberries contain plenty of different phenolic compounds, which differ depending on the cultivar.…”