Strawberry cultivars vary in productivity, sugars and phytonutrient content when grown in a greenhouse during the winter

Paparozzi, Ellen T.; Meyer, George E.; Schlegel, Vicki; Blankenship, Erin E.; Adams, Stacy A; Conley, M. Elizabeth; Loseke, B.A.; Read, Paul E.

doi:10.1016/j.scienta.2017.07.048

Cited by 32 publications

(24 citation statements)

References 20 publications

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“…In this study, strawberry ‘Favette’ from integrated production, ‘Clery’ from organic production, and blueberries ‘Bluecrop’ and ‘Nui’ (both from OP), had significantly higher SI and TSI, which is due to the much higher level of fructose (62.813 mg/g, 66.238 mg/g, 43.047 mg/g and 35.503 mg/g, respectively). Our results were higher than those obtained for strawberry by Crespo et al [30] and Paparozzia et al [63], probably due to the different cultivars studied and the adverse microclimate.…”

Section: Resultscontrasting

confidence: 96%

Comparison of Sugar Profile between Leaves and Fruits of Blueberry and Strawberry Cultivars Grown in Organic and Integrated Production System

Akšić

Tosti

Sredojević

et al. 2019

Plants

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The objective of this study was to determine and compare the sugar profile, distribution in fruits and leaves and sink-source relationship in three strawberry (‘Favette’, ‘Alba’ and ‘Clery’) and three blueberry cultivars (‘Bluecrop’, ‘Duke’ and ‘Nui’) grown in organic (OP) and integrated production systems (IP). Sugar analysis was done using high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detection (PAD). The results showed that monosaccharide glucose and fructose and disaccharide sucrose were the most important sugars in strawberry, while monosaccharide glucose, fructose, and galactose were the most important in blueberry. Source-sink relationship was different in strawberry compared to blueberry, having a much higher quantity of sugars in its fruits in relation to leaves. According to principal component analysis (PCA), galactose, arabinose, and melibiose were the most important sugars in separating the fruits of strawberries from blueberries, while panose, ribose, stachyose, galactose, maltose, rhamnose, and raffinose were the most important sugar component in leaves recognition. Galactitol, melibiose, and gentiobiose were the key sugars that split out strawberry fruits and leaves, while galactose, maltotriose, raffinose, fructose, and glucose divided blueberry fruits and leaves in two groups. PCA was difficult to distinguish between OP and IP, because the stress-specific responses of the studied plants were highly variable due to the different sensitivity levels and defense strategies of each cultivar, which directly affected the sugar distribution. Due to its high content of sugars, especially fructose, the strawberry cultivar ‘Clery’ and the blueberry cultivars ‘Bluecrop’ and ‘Nui’ could be singled out in this study as being the most suitable cultivars for OP.

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Section: Resultscontrasting

confidence: 96%

Comparison of Sugar Profile between Leaves and Fruits of Blueberry and Strawberry Cultivars Grown in Organic and Integrated Production System

Akšić

Tosti

Sredojević

et al. 2019

Plants

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“…Supernatants after centrifugation were filtered through a 0.45-µm filter. The levels of glucose, fructose and sucrose as the main free sugars in strawberries [14] were determined in the filtered supernatant using high-performance liquid chromatography (HPLC). The analysis conditions were as follows.…”

Section: Ssc Free Sugar and Organic Acid Contents Of Strawberry Pastmentioning

confidence: 99%

Taste and palatability of strawberry jam as affected by organic acid content

Ikegaya

Toyoizumi

Kosugi

et al. 2020

International Journal of Food Properties

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The aim of this research was to clarify the effects of organic acid content on the taste and palatability of strawberry jam. Prepared jam samples with different organic acid contents (0.8-2.0%) were assessed for color and texture, and then subjected to sensory evaluation of sweetness, sourness and preference attributes. For the sensory evaluation, assessors evaluated the sweetness intensity of the jam as decreasing with increasing organic acid content. In contrast, the sourness intensity increased as the organic acid content increased. Palatability did not change with the content of organic acids when the jam was evaluated alone. However, a difference was observed when eating jam in combination with yogurt or bread; moderately sour jam was preferred over those at either extreme of the sourness scale. Assessors who commonly consume jam with yogurt showed a preference when evaluating jam with yogurt, but no differences were observed when evaluating jam with bread. By contrast, assessors who commonly consume jam with bread did not show a preference when evaluating jam with yogurt, but showed a preference when evaluating jam with bread. Assessors who typically consume jam with yogurt or bread did not show any differences in preference when evaluating jam alone. These results indicate the importance of considering the eating habits of assessors when investigating the palatability of foods, such as jam, that are not eaten alone. Because the preference of them may change depending on their eating habits.

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“…The supernatant was collected, diluted 50 fold in water, and then filtered through a 0.45 µm filter. The levels of glucose, fructose, and sucrose, which are the main free sugars in strawberries (Paparozzi et al, 2018), were determined in the filtered supernatant using high-performance liquid F I G U R E 1 Method of division the strawberry fruit for total soluble solid measurement. "front" is the surface that was predominantly exposed to the sun during cultivation, as opposed to the "back" F I G U R E 2 Method of division the strawberry fruit for sugars and organic acids analysis chromatography (HPLC).…”

Section: Sugar and Organic Acid Composition Within Strawberry Fruitsmentioning

confidence: 99%

Effects of distribution of sugars and organic acids on the taste of strawberries

Ikegaya

Toyoizumi

Ohba

et al. 2019

Food Science & Nutrition

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The concentrations of sugars and organic acids as well as the total soluble solid (TSS) in different parts of the strawberry fruit were characterized. The data were used to create simulated fruit juice jellies, in order to clarify how the sugar and organic acid levels affect the taste. Such an approach eliminates the influence of external factors such as size, color, and texture when using real fruits in sensory evaluations. Further, the use of a jelly allowed us to simulate the concentration differences between various parts of the fruit. In the strawberry fruit, the sugar content is higher in the apex than in the peduncle; however, the level of organic acids is the same throughout. It was revealed that the sweetness and sourness in the apex and peduncle could be sufficiently recognized by humans as tastes. Also, a layered jelly sample replicating the sugar and acid distribution in real strawberry was perceived as less sweet and more sour, compared to a homogeneous one with the same overall composition. The likely reason is that the sourness in the peduncle is accentuated by the low TSS level, which decreases the TSS/total organic acid ratio that affects the sweetness/sour perceptions. Based on these results, factors for the appropriate sensory evaluation of fresh fruits in general were considered. Specifically, the distribution of sugars and organic acids in the fruit should be analyzed first, and bite‐sized parts with concentrations close to the average provide the most accurate evaluation results.

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Strawberry cultivars vary in productivity, sugars and phytonutrient content when grown in a greenhouse during the winter

Cited by 32 publications

References 20 publications

Comparison of Sugar Profile between Leaves and Fruits of Blueberry and Strawberry Cultivars Grown in Organic and Integrated Production System

Comparison of Sugar Profile between Leaves and Fruits of Blueberry and Strawberry Cultivars Grown in Organic and Integrated Production System

Taste and palatability of strawberry jam as affected by organic acid content

Effects of distribution of sugars and organic acids on the taste of strawberries

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