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Berry size and weight as factors influencing the chemical composition of strawberry fruitŠimkova, Kristyna ...Size and weight are one of the most important quality factors of strawberries along with color and taste. Based on these factors, the fruit can be marked as non-marketable as fresh fruit and culled ... or used for further processing, even though it provides a desirable taste and colour. In this study, differences in composition among fruit of different sizes and weights within two strawberry cultivars (‘Lycia’ and ‘Clery’) were evaluated (physical parameters, TSS, organic acids, sugars, anthocyanins, and other phenolic compounds). Ascorbic acid and sugar content (per fresh weight) were higher in larger fruit for both studied cultivars. In ’Lycia’, the large fruit contained on average 20% more sugars and 35% more ascorbic acid. The small fruit showed higher anthocyanin content than the large fruit by 245 and 63.4 mg kg$^{−1}$ for ’Clery’ and ’Lycia’, respectively. However, the total organic acids content and peroxidase and polyphenol oxidase activity did not show any differences among the fruit of different sizes. Small-sized fruit can serve as a good source of antioxidants due to the high anthocyanin content and can be suitable for further processing due to the lower ascorbic acid content and higher anthocyanin content.Source: Journal of food composition and analysis. - ISSN 0889-1575 (art. no. 105509, Vol. 123, 2023, 11 str.)Type of material - article, component part ; adult, seriousPublish date - 2023Language - englishCOBISS.SI-ID - 158155523
Author
Šimkova, Kristyna |
Veberič, Robert |
Hudina, Metka, 1968- |
Grohar, Mariana Cecilia |
Burin, Tea |
Smrke, Tina, 1993- |
Pelacci, Massimiliano |
Jakopič, Jerneja, 1980-
Topics
Fragaria × ananassa |
fruit quality |
phenolics |
sugars |
organic acids |
enzyme activity |
jagoda |
organske kisline |
fenoli |
sladkorji |
kemična sestava |
velikost plodov |
teža plodov |
antioksidanti
Author | Šimkova, Kristyna ... |
Title | Berry size and weight as factors influencing the chemical composition of strawberry fruit |
Publication date | 2023-07-05 |
COBISS.SI-ID | 158155523 |
Publication version in repository | Publisher's version |
Publication licence | Creative Commons Attribution 4.0 International |
Embargo | Immediate publication for public |
Project(s) from which the publication was funded
Title | Acronym | Project ID | Funder |
---|---|---|---|
Establishing a strong and lasting international training network for innovation in food and juice industries: a 4D-research approach for fruit juice processing | HiStabJuice | 956257 |
European Commission |
Hortikultura | P4-0013-2022 |
Javna agencija za znanstvenoraziskovalno in inovacijsko dejavnost Republike Slovenije |
Files that belong to the publication
Link |
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https://doi.org/10.1016/j.jfca.2023.105509 |
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=147582 |
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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DRS, in which the journal is indexed
Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Šimkova, Kristyna | |
Veberič, Robert | 20165 |
Hudina, Metka, 1968- | 14033 |
Grohar, Mariana Cecilia | 55384 |
Burin, Tea | 54732 |
Smrke, Tina, 1993- | 51858 |
Pelacci, Massimiliano | |
Jakopič, Jerneja, 1980- | 25505 |
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