Physical and Chemical Properties of Four Strawberry Cultivars

Article Preview

Abstract:

Physical and chemical properties were measured to study quality of 4 strawberry cultivars, which were fruit weight, firmness, crude protein, juice yield, total anthocyanin, total phenols, total sugar, titratable acid, total soluble solid, pH, water content, electrical conductivity, surface color (L, a, b). The result showed that 15 properties had significantly difference between 4 strawberry cultivars, the variance of these 15 properties ranged from 0.36% to 29.68%. The correlation analysis showed that 15 properties had 5 couple properties significantly correlation (p<0.05), fruit weight and crude protein, juice yield and titratable acid, total anthocyanin and total phenols, titratable acid and surface color a, electrical conductivity and surface color b. The correlation of other properties were not significantly in this study.

You might also be interested in these eBooks

Info:

Periodical:

Advanced Materials Research (Volumes 1010-1012)

Pages:

1215-1219

Citation:

Online since:

August 2014

Export:

Price:

Permissions CCC:

Permissions PLS:

Сopyright:

© 2014 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

[1] Sara Tulipani, Bruno Mezzetti, Franco Capocasa, 2008. Journal of Agricultural and Food Chemistry, 56, 696-704.

Google Scholar

[2] Begon A Buendi A, Mari A I. Gil, Juan A. Tudela, 2010. Journal of Agricultural and Food Chemistry, 58, 3916-3926.

Google Scholar

[3] B. K. Tiwari, C. P. O'Donnell, A. Patras, 2008. Journal of Agricultural and Food Chemistry, 56, 10071-10077.

Google Scholar

[4] Kjersti Aaby, Ronald E. Wrolstad, Dag Ekeberg, 2007. Journal of Agricultural and Food Chemistry, 55, 5156-5166.

Google Scholar

[5] Mu Berra Kosar, Ebru Kafkas, Sevg Paydas, 2004. Journal of Agricultural and Food Chemistry, 52, 1586-1589.

Google Scholar

[6] Beatriz Rosana Cordenunsi, Joa O Roberto Oliveira Do Nascimento, Maria Inea S Genovese, 2002. Journal of Agricultural and Food Chemistry, 50, 2581-2586.

Google Scholar

[7] Anna Kårlund, Juha-Pekka Salminen, Piia Koskinen, 2014. Journal of Agricultural and Food Chemistry. Publication Date (Web): 16 Apr (2014).

Google Scholar

[8] Keenan, D.F., Valverde, J., Gormley, R., Butler, F., Brunton, N.P., 2012. LWT - Food Science and Technology, doi: 10. 1016/j. lwt. 2012. 04. 005.

DOI: 10.1016/j.lwt.2012.04.005

Google Scholar

[9] Association of Official Analytical Chemist 1990. Official Methods of Analysis, 15th edn. Association of Official Analytical Chemist, Washington D. C.

DOI: 10.1093/jaoac/71.1.7

Google Scholar

[10] Shifeng CAO, Zhichao HU, Yonghua ZHENG, 2010. Journal of Agricultural and Food Chemistry. 58, 5801-5805.

Google Scholar

[11] Maria I. Gil, Deirdre M. Holcroft, and Adel A. Kader, 1997. Journal of Agricultural and Food Chemistry. 45, 1662-1667.

Google Scholar

[12] Medina, M.B., 2011b. Journal of Functional Foods 3, 79-87.

Google Scholar

[13] Danny K. ASAMI, Yunjeong HONG, Diane M. BARRETT, 2003. Journal of Agricultural and Food Chemistry. 51, 1237-1241.

Google Scholar

[14] F.R. Harker, K.B. Marsh, H. Young, 2002. Postharvest Biology and Technology. 24, 241-250.

Google Scholar

[15] Association of Official Analytical Chemist 1990. Official Methods of Analysis, 15th edn. Association of Official Analytical Chemist, Washington D. C.

DOI: 10.1093/jaoac/71.1.7

Google Scholar

[16] Shyam Narayan Jha, D. R. Rai, Rajiv Shrama, 2011. Food Science and Technology.

Google Scholar

[17] Keenan, D.F., Valverde, J., Gormley, R., Butler, F., Brunton, N. P , 2012. LWT - Food Science and Technology. doi: 10. 1016/j. lwt. 2012. 04. 005.

DOI: 10.1016/j.lwt.2012.04.005

Google Scholar

[18] Thomas A. Eiselea, Stephen Drake. 2005. Journal of Food Composition and Analysis, 18: 213-221.

Google Scholar

[19] Wang Xia, Zhang Xueying, et al. Journal of Heilongjiang Bayi Agricultural University, 25(3): 1-3.

Google Scholar