Changes in quality parameters of the ‘Sabrina’ strawberry variety grown in soilless culture system during winter season

Abstract

The aim of this study is to determine the changes in fruit quality during the winter season of 'Sabrina' strawberry cultivar grown in soilless culture system in Antakya (Hatay) province. Methods and Results:In this study, 'Sabrina' strawberry variety was used as material. Within the study, amount of some contents such as; fruit weight, width and length, appearance (1-5), taste (1-9), fruit color L* and h° values, fruit flesh firmness, juice pH values, total soluble solids (TSS) content, titratable acidity (TA) content, TSS/TA ratio, total antioxidant capacity, total anthocyanin, total phenolic solid, total flavonoid and Vitamin C (L-Ascorbic acid) were examined during winter season. Conclusions: It should be noted that firmness of fruit flesh is an important matter in the case of shipping the product to distant markets, especially in hot temperature conditions when there is a significant decrease in fruit flesh firmness. 'Sabrina' strawberry variety grown in soilless culture conditions that includes "Cocopeat" which is consisting of coconut shells and fibers. Consumer acceptability can be increased by replacing some plant nutrients in the 2nd and 3rd harvest periods with a calcium-based nutrition program. Significance and Impact of the Study: This study was carried out in order to determine the changes in fruit quality of 'Sabrina' strawberry during the winter season, and It is expected that the results of the study would contribute to literature, and the relevant sector which is growing in the province.

Determination of Yield and Quality Characteristics of Some Strawberry Varieties in Uşak Ecological Conditions

“…Ozdemir et al ( 2022) [32] determined the total antioxidant capacity of the fruits of the 'Sabrina' strawberry variety grown in the "Kokopit" environment as an average of 10.42 mmol TE L -1 . Schöpplein et al ( 2002) [33] found in their study with 12 strawberry varieties that the antioxidant capacity varied between 8.40-16.50 mmol L -1 , while Gündüz and Özdemir (2014) [34] determined that it varied between 8.20-8.90 mmol TE L -1 .…”