Abstract
During the harvest season of two consecutive years, five strawberry cultivars (‘Arosa’, ‘Elsanta’, ‘Marmolada’, ‘Miss’ and ‘Raurica’), grown in the continental part of the Republic of Croatia, were examined. Strawberry fruits quality was evaluated by individual phenol compounds, individual anthocyanins and fruit color. Fruits were harvested in three different periods. Analyzed strawberry cultivars show very good average values of the studied phenolic acids and flavonoids with predominant caffeic acid and epicatechin content in all researched strawberry cultivars. Considering the content of individual anthocyanins, pelargonidin 3-glucoside is predominant in strawberry extract followed by cyanidin-3-glucoside and pelargonidin 3-rutinoside. The correlation between individual anthocyanin content and chromaticity parameters was detected in all strawberry cultivars, additionally correlation coefficients and statistical significance were much lower. The results show a positive association between cultivar and harvest time on strawberry pulp color, with each of the color variables, a, b, a/b ratio, C, L and h° values.
Highlights
Strawberry fruit (Fragaria x ananassa Duch.) is rich source of vitamins and beneficial dietary compounds
The aim of this study was to investigate the changes in the quantity of anthocyanins and phenols content during the harvest season, and how the composition of anthocyanins, mainly pelargonidin 3-glucoside, pelargonidin 3-rutinoside and cyanidin 3-glucoside affects fruit color
The results of this study confirm that climatic conditions during the ripening of fruits significantly affect the concentration of phenolic compounds and individual anthocyanin content
Summary
Strawberry fruit (Fragaria x ananassa Duch.) is rich source of vitamins and beneficial dietary compounds. In addition to the usual nutrients, such as vitamins and minerals, strawberries are rich in anthocyanins, flavonoids and phenolic acids [1,2]. Acidity and flavour, the development of red or scarlet color is one of the most important characteristics affecting strawberry fruit quality, as well as contributing to a consumer’s initial impression [3]. The ripening process of strawberry fruits strongly affects the favourable nutrition composition of fruits and contributes to the creation of the characteristic fruit taste. To achieve the maximum quality in terms of fruit flavor and color, strawberry fruits must be harvested at stage of full maturity
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