title: Effects of ripeness and cultivar on chemical composition of strawberry (Fragaria×ananassa Duch.) fruits and their suitability for jam production as a stable product at different storage temperatures.
abstract: Effects of ripeness (nearly ripe, ripe, fully ripe) and cultivar ('Blink', 'Polka' and 'Senga Sengana') on colour and chemical composition of strawberry fruits and their suitability for jam production, evaluated as stability during storage at 4 and 20°C for 3 and 6months, were investigated. Quality traits of fruits and jams were significantly affected by both ripeness stage and cultivar. However, after 6months of storage, particularly at 20°C, the effects of fruit ripeness and cultivar were considerably reduced. During jam storage, anthocyanins, ascorbic acid, chroma and hue were least stable in jams made from the least ripe fruits. Quality traits in jams made from 'Senga Sengana' were best preserved during storage, while quality and chemical composition in jams made from 'Blink' changed the most. In conclusion, fully ripe fruits were best suited for jam processing. Storage at low temperature was preferable and 'Senga Sengana' was the most and 'Blink' the least suitable cultivar for processing.
authors.affiliation: Norwegian Institute for Agricultural and Environmental Research, Arable Crops Division, N-2849 Kapp, Norway; Department of Plant and Environmental Sciences, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Aas, Norway. Electronic address: sebastian.mazur@bioforsk.no.
authors.forename: Sebastian Piotr
authors.initials: SP
authors.lastname: Mazur
authors.forename: Arnfinn
authors.initials: A
authors.lastname: Nes
authors.forename: Anne-Berit
authors.initials: AB
authors.lastname: Wold
authors.forename: Siv Fagertun
authors.initials: SF
authors.lastname: Remberg
authors.forename: Berit Karoline
authors.initials: BK
authors.lastname: Martinsen
authors.forename: Kjersti
authors.initials: K
authors.lastname: Aaby
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D005519:Food Preservation; D061353:Food Storage; D031985:Fragaria / Q000737:chemistry* / Q000254:growth & development; D005638:Fruit / Q000737:chemistry / Q000254:growth & development*; D013696:Temperature
chemical_list: D000872:Anthocyanins; D001205:Ascorbic Acid
keywords: Anthocyanins; Ascorbic acid; Fragaria×ananassa; Jam; Polyphenols; Ripeness; Storage; Strawberry; ‘Blink’; ‘Polka’; ‘Senga Sengana’