Postharvest quality of strawberry (Fragaria × ananassa (Duchesne ex Weston) Duchesne ex Rozier) genotypes according to vernalization

Abstract

Strawberry production in Paraguay is carried out by small producers, using minimal technology and obtaining low productivity, with the need to expand strawberry genotypes and production techniques. The aim of this study was to evaluate fruit quality of strawberry genotypes according to vernalization. A randomized block design with factorial arrangement 14x2 was performed; factors were genotypes and chilling using 15 plants per treatment and three replicates. Plants were kept in cold room at 5°C, with 8 hours of artificial light and 16 of darkness for a period of 25 days. Five fruits were used per treatment and were evaluated as follows: the amount of total soluble solids, titratable acidity and ratio of total soluble solids to titratable acidity, length/diameter ratio, calyx diameter/fruit diameter ratio, peduncle length and mass loss in postharvest. Data obtained were subjected to analysis of variance simple factorial scheme and averages compared by Tukey test at 5% probability. Vernalization of strawberry plants did not affect fruit shape or total soluble solids content, but increased the percentage of citric acid. Length of peduncle and calix extension had achieved an increasing due to vernalization and decreased postharvest loss of fresh mass, but did not affect fruit preservation at 5°C. Festival and Florida Eliane genotypes may be recommended for in natura consumption and Dover and Oso Grande genotypes for industry.Key-words: Citric acid; mass loss; temperature; total soluble solids; titratable acidity. ResumenLa producción de frutilla en Paraguay es realizada por pequeños productores, usando escasa tecnología y obtención de baja productividad, con la necesidad de ampliar los genotipos y la tecnología utilizada. El objetivo de esta investigación fue evaluar la calidad de frutos de genotipos de frutilla en función a la vernalización. El diseño utilizado fue el de bloques completos al azar con arreglo factorial 14x2. Los factores estuvieron constituidos por los genotipos y la vernalización con 15 plantas por tratamiento y tres repeticiones. Las mudas fueron mantenidas en cámara fría a 5°C, con 8 horas luz artificial y 16 de oscuridad por un periodo de 25 días. Se utilizaron cinco frutos por tratamiento y fueron evaluadas la cantidad de sólidos solubles totales, acidez titulable, relación de sólidos solubles totales con acidez titulable, relación longitud/diámetro, relación: diámetro del cáliz/diámetro del fruto, longitud del pedúnculo y pérdida de masa en postcosecha. Los datos obtenidos fueron sometidos a análisis de varianza en esquema factorial simple y las medias comparadas por el test de Tukey al 5% de probabilidad de error. La vernalización de las mudas no afectó la forma de los frutos de frutilla ni el contenido de sólidos solubles totales, pero aumentó el porcentaje de ácido cítrico. Así mismo, aumentaron la longitud del pedúnculo de la planta y la extensión del cáliz del fruto. Por otro lado, la vernalización disminuyó la pérdida postcosecha de masa fresca, pero no afectó la conservación de ...

Impacts of different planting times on fruit quality and some bioactive contents of different strawberry cultivars

“…It can be observed that low temperatures are more suitable for having more TA, as found in all cultivars planted on 5 April compared to those planted on 20 April. The same results were reported by Santacruz Oviedo et al (2018), who demonstrated that vernalisation of strawberry plants had no effect on berry shape or SSC, although it caused an increase in TA. Strawberry plants planted on 5 April had a higher chlorophyll content, which is represented as an indicator of leaf photosynthesis (Okatan et al, 2022).…”

Jaltomata tlaxcala, a new species of the genus Jaltomata (Solanaceae, Solanoideae, Solaneae)

“…Palatability is determined by the ratio of total soluble solids (reference index used to quantify the number of soluble sugars) (Scalisi & O'Connell 2021) and titratable acidity (TA). High values of this ratio, respond to higher percentages of total soluble solids (TSS) and lower TA, behaviour reported in species such as Fragaria × ananassa (Santacruz-Oviedo et al 2018) and Vaccinium spp. (Medeiros et al 2017) for which TSS/TA ratio values of up to 54.83 and 20.57, respectively, were reported.…”

“…It is worth mentioning that Jpd (J. tlaxcala), considered semi-domesticated and closely linked to the traditionally managed agro-ecosystem, is more appreciated for its more palatable fruits, because they are sweeter and almost never acidic, compared to the purple or black fruits of J. procumbens (Williams 1985). This characteristic is mainly due to the palatability of the fruit, where high palatability values are important in determining consumer acceptance of a product (Santacruz-Oviedo et al 2018). Palatability is determined by the ratio of total soluble solids (reference index used to quantify the number of soluble sugars) (Scalisi & O'Connell 2021) and titratable acidity (TA).…”