Abstract
An investigation was carried out to evaluate the nutritive value and shelf life of five strawberry genotypes. It was found that under fresh condition the highest ascorbic acid (45.76 mg/100g) was obtained by Rabi-3 and the highest ?-carotene (15.09 IU/100g) by Festival. The maximum amount of reducing sugar (6.373 g/100g) and non-reducing sugar (2.947 g/100g) was recorded in Camarosa and Festival respectively. The maximum amount of calcium (0.480%) in BADC Strawberry, iron (93.50 ppm) in Rabi-3, phosphorus (0.081%) and potassium (0.854%) in BARI Strawberry-1 was recorded. Under different temperature and packaging conditions, polyethylene package at 40C proved to be superior to others in all respects. The highest shelf life (47.00 days) and ascorbic acid (42.76 mg/100g) after four days of storage was obtained by Camarosa in this condition; whereas the lowest shelf life (2.33 days) and ascorbic acid (10.12 mg/100g) was recorded in BADC Strawberry in plastic punnet package at 250C.Asian J. Med. Biol. Res. March 2016, 2(1): 19-26
Highlights
Strawberries are widely grown fruit crop and adapted in geographically diverse area
The highest content of free ascorbic acid was recorded in Rabi-3; which was statistically identical to Camarosa and Festival
The lowest was in BADC Strawberry; which was statistically identical to BARI Strawberry-1
Summary
Strawberries are widely grown fruit crop and adapted in geographically diverse area. For high yield and good quality fruits strawberry plants need about 20-260C temperature in day and 12-160C in night, with 8-12 hours day length The nutritional value of strawberry is mainly due to the content of Vitamin C (Sanz et al, 1999) It contains 60 IU carotene (precursor of vitamin A), 30.0 mg vitamin B and vitamin C 30-120 mg per 100g of edible portion with vitamin E, alagic acid, folic acid, fumaric acid, janthomycin and phytostebol (Anon, 2008). As it is a non climacteric fruit, it must be picked at or near full ripen stage to obtain the best eating quality, they do not ripen off the plant. Their respiration rate is high (about 15 mg/kg/hr at 0oC) and increases 4 to 5 fold when temperature is elevated to 10oC, between 10oC and 20oC the increase is 2 to 3 fold (Rosen and Kader, 1989). The perishability of the fruits attributed to adverse physiological changes, namely, loss of weight due to respiration and transpiration, softening of flesh and loss of resistance capacity against microbial
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