Strawberry Cultivar Response to Tunnel Cultivation

Crespo, P.; Ançay, André; Carlen, Christoph; Stamp, P.

doi:10.17660/actahortic.2009.838.12

Cited by 6 publications

(5 citation statements)

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“…The comparison of these results with the TAC curve can be led to the hypothesis that the phenolic compounds synthetized in the internal tissues during the maturation process were probably mainly anthocyanins. Among the major classes of phenolic compounds, anthocyanins have been reported to be the most predominant in ripe strawberries [2,[21][22][23]. These phytochemical compounds were detected at the 50%-red stage, and their levels increased beyond the 100%-red stage, confirming the results of Yoshida et al [14].…”

Section: Evolution Of the Profiles Of The Taste-and Health-related Constituentssupporting

confidence: 65%

Evolution of the taste-related and bioactive compound profiles of the external and internal tissues of strawberry fruits (Fragaria x ananassa) cv. ‘Clery’ during ripening

Andrianjaka-Camps

Héritier

Ançay

et al. 2017

JBR

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BACKGROUND:The distribution of bioactive compounds within a fruit is not homogenous. A better understanding of the developmental profile of the taste-related and bioactive compounds within different fruit tissues will be useful. OBJECTIVE:The aim of this study was to characterise the evolution of the taste-related and bioactive compounds in the internal and external tissues during stages of ripening strawberry fruits. METHODS: Taste-related compounds were analysed using refractometric and titrational methods. Phenolics was analysed using LC-MS. HPLC-UV was used to identify and quantify the levels of individual compounds. Antioxidant capacity and anthocyanins were determined photometrically. RESULTS:The perception of the taste could be attributed to the internal tissues. Regarding the bioactive compound contents, polyphenol compounds were present from the initial stage of fruit development. Among them, pelargonidin derivatives contributed to the antioxidant capacity only after the fruit had reached the 50%-red stage. They first accumulated in the external tissues and only later accumulated in the internal tissues. Ellagitannins were initially present in both tissues suggesting their antioxidant capacity contribution throughout the fruit ripening stages. CONCLUSIONS: This study demonstrated significant differences in the accumulation processes of bioactive compounds in the internal and the external layers of strawberry fruits.

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Section: Evolution Of the Profiles Of The Taste-and Health-related Constituentssupporting

confidence: 65%

Evolution of the taste-related and bioactive compound profiles of the external and internal tissues of strawberry fruits (Fragaria x ananassa) cv. ‘Clery’ during ripening

Andrianjaka-Camps

Héritier

Ançay

et al. 2017

JBR

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“…'Selvik' produced the highest fruit yield whereas 'Diana' the lowest. A strong influence of the cultivar on fruit yield was described previously [25]. Water content was similar in all the six cultivars.…”

Section: Yield and Quality Parameters Of Fruitssupporting

confidence: 75%

Profiles of bioactive compounds in fruits and leaves of strawberry cultivars

Michalska

Carlen

Héritier

et al. 2017

JBR

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BACKGROUND: Strawberries (Fragaria × ananassa Duch.), the most popular berries grown and consumed all over the world, have a unique composition of bioactive compounds, including polyphenols that determine the quality, nutritional value and sensorial properties of those fruits. The study has provided data suggesting that there are links between the presence of bioactive compounds in strawberry leaves and the presence of those compounds in strawberry fruit. OBJECTIVE: Newly released and standard June-bearing strawberry cultivars (Fragaria × ananassa Duch.) were analysed with the aim of evaluating the content of health-related compounds in the fruit and leaves. RESULTS: The cultivars 'Clery' and the newly released 'Joly' are promising due to high levels of bioactive compounds in their fruit. The antioxidant capacity (TEAC) of the leaves was about 15 times higher than the TEAC of the fruit. Total phenolic compounds (TPC) were an important factor influencing the TEAC values of the fruit (r = 0.86). No significant correlation was found between TPC and TEAC in the leaves. The highest levels of bioactive compounds (TPC) were observed in the cultivars 'Selvik', 'Diana' and 'Clery'. In all of the analysed cultivars a high content of agrimoniin in the leaves was correlated with low TPC and TEAC values in the fruit. Additionally, the content of free ellagic acid in the leaves showed a good correlation with the cinnamic acid derivative and ferulic acid hexose derivative in the fruit. CONCLUSIONS: The measurement of the content of agrimoniin and free ellagic acid in strawberry leaves could help breeders to identify cultivars with a high antioxidant capacity and a high content of TPC, cinnamic acid derivatives and ferulic acid hexose derivatives in the fruit without waiting until fructification. The paper discusses this innovative conceptual approach to increasing breeding efficiency.

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“…Plants were planted on raised beds covered with black plastic mulch at a density of 4 plants per m 2 . Distance between the raised beds was 1.25 m (centre to centre) and strawberries were planted in one row at a distance of 0.2 m (Crespo et al, 2009). For each cultivar four replications of 28 plants were planted at both production sites.…”

Section: Plant Materials and Cultivation Practicesmentioning

confidence: 99%

“…In addition to differences among genotypes, numerous works have shown that exogenous factors, such as environmental parameters (viz. light conditions, temperature, irrigation, fertilisation or cultivation systems) can affect the concentration of anthocyanins and antioxidant activity in strawberries and other berry crops (Crespo, Ançay, Carlen, & Stamp, 2009;Davik, Bakken, Holte, & Blomhoff, 2006;Terry et al, 2007;Wang & Zheng, 2001). A recent study conducted on blackcurrant berries (Zheng, Yang, Tuomasjukka, Ou, & Kallio, 2009) demonstrated that genotype crucially influenced the composition of fruits as a response to weather conditions at different latitudes.…”

Section: Introductionmentioning

confidence: 99%