Influence of genetic variability on the quality of strawberry cultivars: sensorial, physical-chemical and nutritional characterization

Nunes, Graziela; Teixeira, Flávia; Schwarz, Kélin; Camargo, Cristiano Kopanski; Resende, Juliano Tadeu Vilela de; Santos, Elisvânia Freitas dos; Franco, Bruna Callegari; Novello, Daiana

doi:10.4025/actasciagron.v43i1.46862

ABSTRACT.

Strawberries are berry-type fruits that are very popular and widely consumed all over the world. The sensorial, physical-chemical and nutritional characteristics of strawberries are parameters of quality that influence the choices of consumers. However, these characteristics may be influenced by intrinsic and extrinsic factors that alter the fruit quality. The concentrations of nutrients and other chemical compounds in strawberries may increase and/or decrease according to the cropping system, maturation stage, climatic conditions, and preservation and storage methods. Factors characteristic of the cultivar, such as the genetic profile, may also influence the composition of strawberries. In this context, the objective of this research was to evaluate the sensorial, physical-chemical and nutritional characteristics of different strawberry cultivars to identify the genotype(s) with the best characteristics for commercialization and human consumption. The day-neutral strawberry cultivar "Aromas" and short-day strawberry cultivars "Camarosa, Camino Real, Dover, Sweet Charlie, and Tudla" were cultivated in the Olericultura Sector of the State University of the Midwest (UNICENTRO), Paraná State, Brazil. The fruits were characterized in relation to their physical-chemical, nutritional and sensorial aspects. According to the sensorial profiles, the Camarosa, Camino Real, Dover, and Tudla genotypes showed greater acceptability among consumers. Camarosa, Sweet Charlie, and Tudla presented better physical-chemical characteristics for human consumption, while the cultivars Camarosa, Dover, and Tudla had the best nutritional contents. In general, it is concluded that the genotypes Camarosa and Tudla are the most favourable for human consumption, according to their sensorial, physical-chemical and nutritional characteristics.

Keywords:
genotype; acceptability; antioxidants; phytonutrient

[1] *Author for correspondence. E-mail: grazielaznunes@gmail.com

Parameter	Aromas	Camarosa	Camino Real	Dover	Sweet Charlie	Tudla
Appearance	7.68 ± 1.05^c	8.25 ± 0.86^ab	7.77 ± 1.12^bc	8.30 ± 0.77^a	7.65 ± 0.95^c	8.05 ± 0.93^abc
AI (%)	85.37	91.67	86.30	92.22	85.00	89.44
Aroma	7.27 ± 1.60^a	8.00 ± 1.04^a	7.82 ± 1.11^a	7.45 ± 1.47^a	7.50 ± 1.59^a	7.60 ± 1.51^a
AI (%)	80.74	88.89	86.85	82.78	83.33	84.44
Flavour	7.02 ± 1.44^b	7.13 ± 1.23^b	7.90 ± 0.86^a	7.20 ± 1.70^ab	7.30 ± 1.73^ab	7.72 ± 1.11^ab
AI (%)	77.96	79.26	87.78	80.00	81.11	85.74
Texture	7.62 ± 1.44^a	7.83 ± 1.22^a	7.68 ± 1.25^a	7.62 ± 1.39^a	7.50 ± 1.53^a	7.55 ± 1.18^a
AI (%)	84.63	87.04	85.37	84.63	83.33	83.89
Colour	7.73 ± 1.20^b	8.30 ± 0.91^ab	7.80 ± 1.37^ab	8.35 ± 0.80^a	7.70 ± 1.57^b	8.10 ± 0.84^ab
AI (%)	85.93	92.22	86.67	92.78	85.56	90.00
Global Acceptance	7.25 ± 1.46^a	7.77 ± 1.20^a	7.67 ± 0.17^a	7.27 ± 1.51^a	7.27 ± 1.41^a	7.12 ± 1.46^a
AI (%)	80.56	86.30	85.19	80.74	80.74	79.07
Purchase Intent	4.20 ± 0.95^a	4.43 ± 1.01^a	4.38 ± 0.92^a	3.92 ± 1.18^a	4.05 ± 1.16^a	3.95 ± 1.18^a

Parameter	Aromas	Camarosa	Camino Real	Dover	Sweet Charlie	Tudla
pH	3.44 ± 0.01^c	3.40 ± 0.00^c	3.57 ± 0.06^b	3.57 ± 0.01^b	3.52 ± 0.01^b	3.72 ± 0.11^a
Water activity	0.98 ± 0.00^a	0.98 ± 0.00^a	0.98 ± 0.00^a	0.98 ± 0.00^a	0.98 ± 0.00^a	0.97 ± 0.00^a
Soluble Solids (°Brix)	6.42 ± 0.14^d	7.58 ± 0.14^c	7.50 ± 0.00^c	6.50 ± 0.00^d	8.25 ± 0.00^b	8.92 ± 0.14^a
Titratable Acidity (g AC 100 g^-1)	1.19 ± 0.01^c	1.42 ± 0.01^a	0.97 ± 0.01^e	1.02 ± 0.01^d	1.20 ± 0.01^bc	1.22 ± 0.01^b
Soluble solids/Titratable Acidity	5.39 ± 0.09^e	5.35 ± 0.15^e	7.73 ± 0.07^a	6.36 ± 0.04^d	6.85 ± 0.04^c	7.28 ± 0.16^b
Total Sugars (%)	6.60 ± 0.08^d	6.69 ± 0.05^d	7.65 ± 0.07^b	7.12 ± 0.04^c	7.23 ± 0.03^c	10.07 ± 0.02^a
Reducing sugars (%)	6.11 ± 0.04^c	6.07 ± 0.02^c	5.55 ± 0.03^d	6.29 ± 0.04^b	5.57 ± 0.04^d	9.12 ± 0.05^a
Non-Reducing Sugars (%)	0.49 ± 0.04^d	0.62 ± 0.03^d	2.10 ± 0.09^a	0.83 ± 0.08^c	1.65 ± 0.07^b	0.96 ± 0.05^c
L*	31.80 ± 0.37^c	34.00 ± 0.32^ab	28.00 ± 0.00^d	26.40 ± 0.24^e	33.40 ± 0.51^b	35.40 ± 0.40^a
a*	32.60 ± 0.81^ab	32.20 ± 0.73^ab	30.00 ± 0.32^b	33.60 ± 0.51^a	35.20 ± 1.11^a	34.60 ± 0.40^a
b*	14.20 ± 0.58^c	20.80 ± 0.49^a	17.00 ± 0.32^b	12.80 ± 0.37^c	21.60 ± 0.93^a	20.20 ± 0.37^a
Chroma	35.60 ± 0.87^b	38.60 ± 0.98^ab	34.60 ± 0.40^b	36.20 ± 0.49^ab	41.20 ± 1.50^a	38.20 ± 1.88^ab
Hue	23.60 ± 0.68^c	32.60 ± 0.24^a	29.60 ± 0.24^b	21.40 ± 0.24^d	31.40 ± 0.68^ab	30.00 ± 0.45^b

Parameter	Aromas	Camarosa	Camino Real	Dover	Sweet Charlie	Tudla
Moisture (g 100 g^-1)	91.73 ± 0.09^a	90.04 ± 0.07^b	91.83 ± 0.11^a	89.84 ± 0.03^b	91.84 ± 0.15^a	89.81 ± 0.19^b
Ash (g 100 g^-1)	0.36 ± 0.00^c	0.44 ± 0.00^b	0.32 ± 0.01^d	0.44 ± 0.01^b	0.36 ± 0.01^c	0.46 ± 0.00^a
Protein (g 100 g^-1)	0.52 ± 0.01^c	0.72 ± 0.02^a	0.49 ± 0.01^c	0.74 ± 0.00^a	0.49 ± 0.01^c	0.57 ± 0.00^b
Lipid (g 100 g^-1)	0.17 ± 0.02^b	0.23 ± 0.14^a	0.16 ± 0.00^b	0.23 ± 0.00^a	0.16 ± 0.00^b	0.22 ± 0.01^a
Carbohydrate (g 100 g^-1)	7.16 ± 0.07^b	8.53 ± 0.21^a	7.13 ± 0.03^b	8.74 ± 0.05^a	7.15 ± 0.16^b	8.93 ± 0.18^a
Total caloric value (kcal 100 g^-1)	31.16 ± 0.15^b	37.80 ± 0.13^a	30.81 ± 0.10^b	38.62 ± 0.18^a	30.82 ± 0.62^b	38.61 ± 0.82^a
Ascorbic acid (mg 100 g^-1)	21.22 ± 0.00^e	19.91 ± 0.11^f	37.64 ± 0.04^a	22.86 ± 0.06^d	35.77 ± 0.11^b	25.07 ± 0.11^c
Phenolic compounds (mg GAE 100 g^-1)	209.52 ± 0.05^b	164.55 ± 0.07^d	140.38 ± 0.05^e	112.84 ± 0.12^f	203.22 ± 0.10^c	230.15 ± 0.12^a
Anthocyanin (mg CGE 100 g^-1)	18.36 ± 0.08^f	23.36 ± 0.09^b	22.64 ± 0.09^d	24.90 ± 0.12^a	21.07 ± 0.12^e	23.00 ± 0.12^c

Brasil

Brasil

Influence of genetic variability on the quality of strawberry cultivars: sensorial, physical-chemical and nutritional characterization

ABSTRACT.