The flavor and nutritional characteristic of four strawberry varieties cultured in soilless system

Abstract

Strawberry fruits (cv. Benihoppe, Tochiotome, Sachinoka, and Guimeiren) were harvested and evaluated the flavor and nutritional parameters. By principal component analysis and hierarchical clustering analysis, differences were observed based on the volatile compounds composition, sugar and acid concentration, sweetness, and total soluble sugars/total organic acids of the four varieties. A total of 37, 48, 65, and 74 volatile compounds were identified and determined in cv. Benihoppe, Tochiotome, Sachinoka, and Guimeiren strawberry fruits extracted by head‐space solid‐phase microextraction (HS‐SPME), respectively. Esters significantly dominated the chemical composition of the four varieties. Furaneol was detected in cultivars of Sachinoka and Guimeiren, but mesifuran was only found in cv. Tochiotome. Tochiotome and Sachinoka showed higher content of linalool and (E)‐nerolidol. Sachinoka showed the highest content of total sugars and total acids. Guimeiren showed higher sweetness index than the other three cultivars. Firmness of Tochiotome was highest among all the varieties. The highest total soluble solids TSS value was found in cv. Sachinoka, followed by the Guimeiren and Tochiotome varieties. Sachinoka had the highest titratable acidity TA value. The content of ascorbic acid (AsA) of cv. Tochiotome was higher than the others, but there was no significant difference in cultivars of Benihoppe, Tochiotome, and Sachinoka. Fructose and glucose were the major sugars in all cultivars. Citric acid was the major organic acid in cv. Tochiotome, cv. Sachinoka, and cv. Guimeiren. Tochiotome had higher ratios of TSS/TA and total sugars/total organic acids than others, arising from its lower acid content. The order of the comprehensive evaluation score was Sachinoka>Guimeiren>Tochiotome>Benihoppe.

Sensitivity analysis of the precooling process of strawberry: Effect of package designing parameters and the moisture loss

“…Among the fruits, strawberry is one of the most appreciated fruits in the world and is popular for its pleasant flavors and nutritional qualities (Liu et al, 2016). However, it is one of the most perishable fruits and is susceptible to mechanical damage and water loss.…”

Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography–mass spectrometry

“…). Normally, fatty acids are precursors of a number of aroma compounds and harmonize overall flavour . The main fatty acids were hexadecanoic acid, ( z , z )‐9,12‐octadecadienoic acid and oleic acid, which were also detected in quinoa seeds by Tang et al …”

“…Normally, fatty acids are precursors of a number of aroma compounds and harmonize overall flavour. 16 The main fatty acids were hexadecanoic acid, (z,z)-9,12-octadecadienoic acid and oleic acid, which were also detected in quinoa seeds by Tang et al 17 Alkanes were the third largest group of compounds released from the porridge, although they ranked second (22.97%) based on the relative concentrations ( Fig. 1).…”

Evaluation of Food Safety and Quality Parameters for Shelf Life Extension of Pulsed Light Treated Strawberries

“…Higher firmness would make strawberries more resistant to mechanical injuries and have better storage capacity, which is favored in cultivation (Liu et al., ). The 3 PL treatments did not significantly ( P > 0.05) affect the firmness of strawberries on day 0 and through the 20 days of storage (Table ).…”