Changes in anthocyanins and total phenols in fruit of three strawberry cultivars during five harvests

Tomić, Јelena; Pešaković, M.; Milivojević, J.; Miletić, R.; Karaklajić-Stajić, Ž.; Paunović, S.A.; Milinković, Mira

doi:10.17660/actahortic.2016.1139.109

Cited by 3 publications

(5 citation statements)

References 21 publications

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“…Our results confirm previous studies [29,30] and show that phenolic and anthocyanin production is a quality parameter greatly dependent on the genotype.…”

Section: Phenolics and Anthocyaninssupporting

confidence: 92%

“…However, the lowest Ferric-Reducing Antioxidant Power (FRAP) values (index of antioxidant capacity) were noted in 'Fortuna' fruits, while those in Ber22/6 were not different from those in Ber23/3, 'Calderon' and 'Rociera' (all of them high) (Figure 4). Our results confirm previous studies [29,30] and show that phenolic and anthocyanin production is a quality parameter greatly dependent on the genotype.…”

Section: Ascorbic Acid and Antioxidant Activitysupporting

confidence: 92%

“…Kawanobu et al [28] had also demonstrated that anthocyanin content rises as the cultivation season of two cultivars 'Nyoko' and 'Toyonoka' progresses. Tomić et al [29] investigated the effect of harvest time in five-day intervals (from May 26 to June 16) on the phenolic and anthocyanin content of three strawberry cultivars ('Clery', 'Joly' and 'Dely') and recorded an increase of both parameters as the harvest time progressed.…”

Section: Phenolics and Anthocyaninsmentioning

confidence: 99%

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Quality Traits, Volatile Organic Compounds, and Expression of Key Flavor Genes in Strawberry Genotypes over Harvest Period

Leonardou

Doudoumis

Tsormpatsidis³

et al. 2021

IJMS

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Six strawberry genotypes were examined for fruit yield and size, important chemical traits (sugars, phenolics, anthocyanins, ascorbic acid, volatiles) and antioxidant properties (ferric reducing power). In addition, we determined the expression of genes and transcription factors (SAAT, FaNES1, FaFAD1, FaEGS2, FaEOBII and FaMYB10) controlling the main flavor and aroma traits, and finally evaluated the effect of the genotype and harvest time on the examined chemical and genetic factors, as well as their intercorrelations. The commercial varieties ‘Fortuna’, ‘Victory’, ‘Calderon’, ‘Rociera’, and two advanced selections Ber22/6 and Ber23/3 were cultivated under the same conditions at Berryplasma World Ltd. plantations (Varda, Ilia, Region of Western Greece). Strawberries were harvested at three different time points over the main harvest period in Greece, i.e., early March (T1), late March (T2) and late April (T3). ‘Fortuna’ exhibited the highest early and total yield, while ‘Calderon’, the highest average berry weight. General Linear Model repeated measures ANOVA demonstrated that the interaction of the genotype and harvest time was significant (p < 0.001) on all tested quality attributes and gene expression levels, showing that each genotype behaves differently throughout the harvest period. Exceptions were observed for: (a) the volatile anhydrides, fatty acids, aromatics and phenylpropanoids (all were greatly affected by the harvest time), and (b) lactones, furaneol and FaEGS2 that were affected only by the genotype. We observed significant intercorrelations among those factors, e.g., the positive correlation of FaFAD1 expression with decalactone and nerolidol, of SAAT with furaneol, trans-cinnamic acid and phenylpropanoids, and of FaEGS2 with decalactone and FaFAD1. Moreover, a strong positive correlation between SAAT and FaMYB10 and a moderate negative one between SAAT and glucose were also detected. Those correlations can be further investigated to reveal potential markers for strawberry breeding. Overall, our study contributes to a better understanding of strawberry physiology, which would facilitate breeding efforts for the development of new strawberry varieties with superior qualitative traits.

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“…Our results confirm previous studies [29,30] and show that phenolic and anthocyanin production is a quality parameter greatly dependent on the genotype.…”

Section: Phenolics and Anthocyaninssupporting

confidence: 92%

Section: Ascorbic Acid and Antioxidant Activitysupporting

confidence: 92%

Section: Phenolics and Anthocyaninsmentioning

confidence: 99%

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Quality Traits, Volatile Organic Compounds, and Expression of Key Flavor Genes in Strawberry Genotypes over Harvest Period

Leonardou

Doudoumis

Tsormpatsidis³

et al. 2021

IJMS

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“…The Clery fruit quality was evaluated in terms of ripening, pre–harvest and post–harvest conditions [ 15 , 16 ], and the impact of different genotypes, fertilizers and harvesting date on fruit yield, sugars, phenolic compounds and anthocyanins content was evaluated. As stated by Tomić et al [ 15 ], if genotype–cultivar represents the determinant factor in fruit quality, ripening, pre– and post–harvest treatments, processing and storage deeply influence the phytocomplex modification and the change–related consequences; therefore, the aim of this work was to evaluate in which way processing modifies the strawberry quality. In this context, diverse processing steps were applied and differently combined.…”

Section: Introductionmentioning

confidence: 99%

Effects of Processing on Polyphenolic and Volatile Composition and Fruit Quality of Clery Strawberries

et al. 2020

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Strawberries belonging to cultivar Clery (Fragaria x ananassa (Duchesne ex Weston)), cultivated in central Italy were subjected to a multi-methodological experimental study. Fresh and defrosted strawberries were exposed to different processing methods, such as homogenization, thermal and microwave treatments. The homogenate samples were submitted to CIEL*a*b* color analysis and Head-Space GC/MS analysis to determine the impact of these procedures on phytochemical composition. Furthermore, the corresponding strawberry hydroalcoholic extracts were further analyzed by HPLC-DAD for secondary metabolites quantification and by means of spectrophotometric in vitro assays to evaluate their total phenolic and total flavonoid contents and antioxidant activity. These chemical investigations confirmed the richness in bioactive metabolites supporting the extraordinary healthy potential of this fruit as a food ingredient, as well as functional food, highlighting the strong influence of the processing steps which could negatively impact on the polyphenol composition. Despite a more brilliant red color and aroma preservation, non-pasteurized samples were characterized by a lower content of polyphenols and antioxidant activity with respect to pasteurized samples, as also suggested by the PCA analysis of the collected data.

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“…Due to the presence of many beneficial polyphenols and vitamins, strawberries are consid ered to be a functional food which can reduce hyper tension, postprandial oxidative stress, inflammation, and hyperglycaemia when consumed (Giampieri et al, 2015). Furthermore, agricultural practises such as fertiliser form (Tomic et al, 2016), cultivation system (D'evoli et al, 2010), and beneficial microbes (Rahman et al, 2019) have been shown to impact phytochemical profiles and antioxidant activities in strawberries. Accordingly, the results presented herein are similar to these observations, wherein altered cultivation conditions through application of the BC was shown to impact phytochemical concen trations which are associated with functional activity when consumed.…”

Section: Discussionmentioning

confidence: 99%

A biostimulant complex comprising molasses, Aloe vera extract, and fish-hydrolysate enhances yield, aroma, and functional food value of strawberry fruit

Wise,

Selby-Pham,

Simovich

et al. 2024

Adv. Hort. Sci.

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Strawberry is a popular functional food due to the presence of antioxidant and anti-inflammatory phytochemicals. Enhancing this functional food value is an opportunity to improve consumer health, but strategies to do so cannot compromise yield or organoleptic properties, which are highest priorities for farmers and consumer, respectively. One promising strategy is the supplementation of fertiliser regimens with biostimulants, which are non-nutritive substances associated with species-specific improvements to crop growth, yield, and quality. Accordingly, the impacts of a biostimulant complex (BC) containing molasses, Aloe vera extract, and fish-hydrolysate is characterised herein for its potential to impact strawberry growth, yield, quality, and functional food value. Results indicated that BC treatment significantly increased (p < 0.05) plant biomass and canopy area (growth), total fruit count and weight per plant (yield), fruit aroma and colour (quality), and antioxidant potential (functional food value). The results presented highlight the potential utility of biostimulants to the strawberry sphere, providing a strategy to enhance the fruit to the benefit of both farmers and consumers.

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Changes in anthocyanins and total phenols in fruit of three strawberry cultivars during five harvests

Cited by 3 publications

References 21 publications

Quality Traits, Volatile Organic Compounds, and Expression of Key Flavor Genes in Strawberry Genotypes over Harvest Period

Quality Traits, Volatile Organic Compounds, and Expression of Key Flavor Genes in Strawberry Genotypes over Harvest Period

Effects of Processing on Polyphenolic and Volatile Composition and Fruit Quality of Clery Strawberries

A biostimulant complex comprising molasses, Aloe vera extract, and fish-hydrolysate enhances yield, aroma, and functional food value of strawberry fruit

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