Physical and chemical quality characteristics and antioxidant properties of strawberry cultivars (Fragaria × ananassa Duch.) in Greece: assessment of their sensory impact

• Published in: Journal of the science of food and agriculture Vol. 98; no. 11; pp. 4065 - 4073
• Main Authors: Zeliou, Konstantina, Papasotiropoulos, Vassilis, Manoussopoulos, Yiannis, Lamari, Fotini N
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 30.08.2018; John Wiley and Sons, Limited
• Subjects: Acidity; antioxidant; Antioxidants; Aroma; Ascorbic acid; Correlation; Cultivars; Cultivation; Decalactone; FaFAD1; Firmness; Fragaria ananassa; Genotypes; Hardness; lactones; Organic chemistry; organoleptic profile; Perception; pH effects; Sensory evaluation; Sensory perception; Sensory properties; Strawberries; strawberry; Sugar; sugars; Sweetness; Greece; strawberry; FaFAD1; antioxidant; lactones; sugars; organoleptic profile
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.8923

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