Plant Protection Division of Patras, Institute of Industrial and Forage Crops, Hellenic Agricultural Organization (HAO) DEMETER, Patras, Greece.
Laboratory of Pharmacognosy and Chemistry of Natural Products, Department of Pharmacy, University of Patras, Patras, Greece.
J Sci Food Agric. 2018 Aug;98(11):4065-4073. doi: 10.1002/jsfa.8923. Epub 2018 Mar 30.
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.
'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.
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.
有许多因素决定草莓的感官特性，这些因素难以界定。在这项研究中，评估了来自希腊的成熟草莓（品系为 Camarosa、Florida Fortuna 和 Sabrina）的感官、物理和化学质量特性、抗氧化特性（使用铁还原抗氧化能力（FRAP）和 1,1-二苯基-2-三硝基苯肼（DPPH）测定）、内酯浓度和 FaFAD1 表达，并研究了它们之间的相互关系。
Camarosa 具有最高的抗氧化能力和多酚含量，尽管在品种内存在显著的糖、固溶物含量/可滴定酸度（SSC/TA）、红色强度、甜度和硬度变化。在 Sabrina 中，内酯一直存在，FaFAD1 表达也一直存在；它还具有最低的抗坏血酸含量、最高的 pH 值、SSC/TA 指数、硬度和甜度。Fortuna 表现出最低的甜度和香气指数，而 Camarosa 则处于中间水平。总体而言，硬度与硬度相关，而 pH 值和 SSC/TA 指数与多汁性和甜度相关。γ-癸内酯和γ-十二内酯浓度与 FaFAD1 表达和 pH 值相关，但它们不能单独决定香气的感官感知。总的来说，FRAP 值与抗坏血酸和多酚含量呈正相关，与 pH 值呈负相关。
记录了显著的品种间和品种内变异，揭示了基因型的影响，并强调了微环境和栽培条件对质量和感官感知的影响。 © 2018 英国化学学会。
