Abstract
ABSTRACT The main characteristics related to the nutritional quality were investigated in strawberry fruit cultivated in soilless systems (open and closed system) using peat, composted cork and coconut fiber like organic substrates. The values of compounds such as ash, humidity, acidity (TA) and pH, starch, reducing sugars (SS), total soluble solids (TSS), and minerals (calcium, potassium, sodium, magnesium, phosphorous, nitrogen, copper, iron, zinc and manganese) were determined. The results obtained for all parameters were compared statistically with those of traditional cultivation. Significant differences were observed between open and closed system in cork and coconut fiber for TSS, SS and SS/TA ratio. Differences in N, P, Ca, Mg, Zn and water content between the fruits from open and closed system were observed in coconut fiber. The two crop system, soil and soilless, had significantly different N and P contents, pH, TSS, SS, and sugars/acids (SS/TA) ratio. The strawberries cultivated in soil show higher values of pH, Ca, Zn, Fe, P, N, SS, TSS and SS/TA ratio. The discriminant functions that calculated applying discriminant analysis allow differentiation between the different groups of samples confirmed the role of minerals in the characterization of strawberries from different crop type using different systems or substrates. PRACTICAL APPLICATIONSRecently, soilless culture has known a strong development in the southern regions of Spain, France and Italy because of the phase out of methyl bromide. The interest in strawberry soilless culture is increasing every year, and the production area of strawberry soilless culture in Western Europe can be estimated around 1.270 ha. This article evaluates the chemical composition of strawberries cultivated in soilless system using several substrates. The results are important both for consumers who want to buy the best quality fruit, and for producers who want to develop sustainable production methods that increase the competitiveness of strawberry cultivation.
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