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Comparison of physico-chemical quality of different strawberry cultivars at three maturity stages
Boonyakiat, D1, Chuamuangphan, C2, Maniwara, P3, Seehanam. P4.
Comparison of physico-chemical quality of strawberry fruit cv. Praratchatan 60, 72 and 80 at
25, 50 and 75% color break was investigated. Strawberry fruit cv. Praratchatan 60 and 72 had
prominent numbers of conic-shaped fruit which were 77.78 and 62.22%, respectively, while
moderate numbers were found in strawberry fruit cv. Praratchatan 80 (46.67%). Fruit weights
and fruit sizes in terms of width, length and thickness were different among three cultivars.
Strawberry fruit characteristics and chemical properties also varied among cultivars and color
break stages which appeared in the surface color, flesh color, firmness, soluble solids content
(SSC), titratable acidity (TA) and vitamin C content. Strawberry fruit cv.Praratchatan 60 had
the highest total soluble phenolics (TSP) and antioxidant activity (AA). Besides, AA from crude
extracts of three strawberry cultivars notably correlated to their TSP (correlation coefficient (R)
of 0.976). Furthermore, strawberry fruit harvested at 75% color break had higher SSC, vitamin
C and anthocyanin content while being lower in firmness, TA, TSP and AA compared to those
harvested at 25 and 50% color break.
Affiliation:
- Chiang Mai University, Thailand
- Chiang Mai University, Thailand
- Chiang Mai University, Thailand
- The Royal Project Foundation Packing House, Thailand
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Indexation |
Indexed by |
MyJurnal (2019) |
H-Index
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0 |
Immediacy Index
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0.000 |
Rank |
0 |
Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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