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Physical and chemical quality characteristics and antioxidant properties of strawberry cultivars ( Fragaria × ananassa Duch.) in Greece: assessment of their sensory impact
Author(s) -
Zeliou Konstantina,
Papasotiropoulos Vassilis,
Manoussopoulos Yiannis,
Lamari Fotini N
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8923
Subject(s) - sweetness , aroma , chemistry , ascorbic acid , food science , cultivar , titratable acid , polyphenol , aroma compound , dpph , organoleptic , astringent , antioxidant , citric acid , fragaria , sensory analysis , aftertaste , horticulture , taste , biochemistry , biology
BACKGROUND There are many factors determining the strawberry organoleptic profile and they are difficult to define. In this study, the sensory, physical, and chemical quality characteristics, the antioxidant properties as examined using ferric reducing antioxidant power (FRAP) and 1‐diphenyl‐2‐picrylhydrazyl (DPPH) assays, the lactone concentration, and the FaFAD1 expression of ripe strawberries (cv. Camarosa, Florida Fortuna, and Sabrina) from Greece were evaluated and their interrelationships were investigated. RESULTS ‘Camarosa’ had the highest antioxidant capacity and polyphenol content, although significant intra‐cultivar variations of sugars, solid soluble content/titratable acidity (SSC/TA), red color intensity, sweetness, and hardness were recorded. In ‘Sabrina’ there was a constant lactone presence and FaFAD1 expression; it also had the lowest ascorbic acid content, the highest pH, SSC/TA index, firmness, and sweetness. ‘Fortuna’ showed the lowest sweetness and aroma indices, whereas ‘Camarosa’ had intermediate ones. Overall, firmness was correlated with hardness, while pH and SSC/TA index correlated with juiciness and sweetness. Both γ ‐decalactone and γ ‐dodecalactone concentrations were correlated with FaFAD1 expression and pH, but they did not solely determine the aroma sensory perception. In total, FRAP values were positively correlated with ascorbic acid and polyphenol content, and negatively with pH. CONCLUSIONS Significant inter‐ and intra‐cultivar variation was recorded, revealing the impact of the genotype and underlining the effect of microenvironmental and cultivation conditions on quality and sensory perception. © 2018 Society of Chemical Industry