Advertisement

European Food Research and Technology

, Volume 219, Issue 1, pp 66–70 | Cite as

Comparison of six cultivars of strawberries (Fragaria x ananassa Duch.) grown in northwest Poland

  • Katarzyna Skupień
  • Jan Oszmiański
Original Paper

Abstract

The aim of this study was to compare the value of Senga Sengana, a long-term standard cultivar, with other cultivars grown in northwest Poland, namely Dukat, Elkat, Selva, Elsanta and Kent. The fruits were obtained from a commercial plantation and cultivated by applying conventional farming practice. Among the strawberry cultivars studied Elsanta berries had the highest vitamin C content and its leaves the highest ellagic acid content. Kent berries had the highest contents of total sugar, total polyphenol, total anthocyanin and ellagic acid derivatives. Dukat berries had the highest dry weight and soluble solids content. Senga Sengana berries had a slightly higher 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging effect than other cultivars. Consumer-objective colour measurements were performed to evaluate the quality of the fruit. Elsanta and Elkat berries were found to have the highest L (lightness), a * (redness), C * (chromaticity) and h (hue angle) values.

Keywords

Strawberry Cultivar Colour Nutrients Phenolics 

References

  1. 1.
    Kaur C, Kapoor HC (2001) Int J Food Sci Technol 36:703–725CrossRefGoogle Scholar
  2. 2.
    Häkkinen SH, Heinonen M, Kärenlampi S, Mykkänen H, Ruuskanen J, Törrönen R (1999) Food Res Int 32:345–353CrossRefGoogle Scholar
  3. 3.
    Hollman PCH, Hertog MGL, Katan MB (1996) Food Chem 57(1):43–46CrossRefGoogle Scholar
  4. 4.
    Miller NJ, Diplock AT, Rice-Evans CA (1996) J Agric Food Chem 43:1794–1801Google Scholar
  5. 5.
    Velioglu YS, Mazza G, Gao L Oomah BD (1998) J Agric Food Chem 46:4113–4117CrossRefGoogle Scholar
  6. 6.
    de Ancos B, Gonzalez E, Cano MP (1999) Z Lebensm Unters Forsch A 208:33-38CrossRefGoogle Scholar
  7. 7.
    Maas JL, Galletta GJ, Stoner GD (1991) Hort Sci 26(1):10–14Google Scholar
  8. 8.
    Wang H, Cao G, Prior RL (1996) J Agric Food Chem 44:701–705CrossRefGoogle Scholar
  9. 9.
    Häkkinen SH, Törrönen AR (2000) Food Res Int 33:517–524CrossRefGoogle Scholar
  10. 10.
    Krełowska-Kułas M (1993) Badanie jakości produktów spożywczych. PWE WarszawaGoogle Scholar
  11. 11.
    Horwitz W (1960) Official methods of analyses of AOAC. Washington DC USA IX:111Google Scholar
  12. 12.
    Yen GC, Chen HY (1995) J Agric Food Chem 43:27–32Google Scholar
  13. 13.
    Wang SY, Zheng W (2001) J Agric Food Chem 49(10):4977–4982CrossRefPubMedGoogle Scholar
  14. 14.
    Nunes MCN, Brecht JK, Morais AMMB, Sargent SA (1995) Postharv Biol Tech 6:17–28CrossRefGoogle Scholar
  15. 15.
    Masny A, Markowski J, Żurawicz E (2001) Zeszyty Nauk ISK 9:179–184Google Scholar
  16. 16.
    Kmiecik W, Jaworska G, Lisiewska Z (2000) Electronic J Polish Agric Universt Food Sci Technol 3(2):1:13Google Scholar
  17. 17.
    Masny A, Markowski J, Żurawicz E (1999) Zeszyty Nauk AR w Krakowie 351:319-324Google Scholar
  18. 18.
    Kalt W, Forney CF, Martin A, Prior RL (1999) J Agric Food Chem 47:4638–4644PubMedGoogle Scholar
  19. 19.
    Montenero TM, Mollá Esteban RM, López-Andréu FJ Scientia Hortic (1996) 65:239- 250Google Scholar
  20. 20.
    Wilska-Jeszka J (1994) Barwniki. In: Sikorski E (ed) Chemiczne i funkcjonalne właściwości składników żywności WNT Warszawa pp 414–422Google Scholar
  21. 21.
    Maas JL, Wang SY, Galletta GJ (1991) Hort Sci 26(1):66–68Google Scholar
  22. 22.
    Aherne SA, O’Brien NM (2002) Nutrition 18:75–81CrossRefPubMedGoogle Scholar
  23. 23.
    Nicoli MC, Anese M, Parpinel M (1999) Trends Food Sci Tech 10:94–100CrossRefGoogle Scholar

Copyright information

© Springer-Verlag 2004

Authors and Affiliations

  1. 1.Department of Processing and Storage of Plant Raw MaterialsAgricultural Academy of SzczecinPoland
  2. 2.Department of Fruit, Vegetable and Cereal TechnologyAgricultural Academy of WrocławPoland

Personalised recommendations