Food Chemistry

Food Chemistry 100 (2007) 12291236 www.elsevier.com/locate/foodchem

Quality characteristics of strawberry genotypes at dierent maturation stages

E. Kafkas
b

a,*

, M. Kos ar

b,1

, S. Paydas a, S. Kafkas a, K.H.C. Bas er

a C ukurova University, Faculty of Agriculture, Department of Horticulture, 01330 Balcal, Adana Anadolu University, Faculty of Pharmacy, Department of Pharmacognosy, 26470 Eskis ehir, Turkey

Received 5 April 2005; received in revised form 7 November 2005; accepted 2 December 2005

Abstract The chemical composition and quality characteristics of nine promising hybrids and two varieties (Osmanli and Camarosa) of strawberries were evaluated for their quality attributes during ripening. Main soluble sugars, carboxylic acids, organic acids and ascorbic acid of experimental varieties were separated, identied and quantied using high-performance liquid chromatography with diode array spectroscopic and refractive index detections. Titratable acidity (TA), pH, total soluble solids (TSS) and TSS/TA ratio and their correlations were determined at ripe maturation stages for the 11 genotypes. Hybrid no. 11, a new strawberry cultivar, had desired fruit quality characteristics similar to Osmanli, which has a pleasant taste and is popular in Turkey. 2005 Elsevier Ltd. All rights reserved.
Keywords: Strawberry; Organic acids; Sugars; Titratable acidity; Total soluble solids; Quality

1. Introduction During the last decade strawberry production has spread throughout almost all parts of Turkey. Total annual production now amounts to 120,000 tonnes. Almost all of this production comes from small family farms of 0.050.5 hectares. Early production of strawberries starts in November December. The crop is produced in the Mediterranean coastal areas and it is followed by a later crop in the Aegean coastal areas in March. Growers in the eastern coastal areas of Black Sea produce strawberries in April and May. The main production areas are in the Mediterrranean coastal region, especially in Mersin provinces, that produce almost half of the total production of Turkey (Kas ka, 2002). Strawberries (Fragaria ananassa Duch.) are unique with highly desirable taste, avour, excellent dietary sources
Corresponding author. Tel./fax: + 90 322 338 63 88. E-mail addresses: eskafkas@hotmail.com, ebru@cu.edu.tr (E. Kafkas), mkosar@anadolu.edu.tr (M. Kos ar). 1 Tel.: +90 222 335 05 80; fax: +90 222 335 0750. 0308-8146/$ - see front matter 2005 Elsevier Ltd. All rights reserved. doi:10.1016/j.foodchem.2005.12.005
*

of ascorbic acid, potassium, bre and other secondary rez, metabolites and also simple sugar sources of energy (Pe as, Espada, Ol as, & Sanz, 1997; Wang & Galletta, Ol 2002). The recommended dietary allowance for ascorbic acid is 100150 mg/day in adults, which can be met with an average of 100 g of strawberries per day (Nunes, Brecht, & Sargent, 1995). However, ascorbic acid is very labile and under adverse conditions, undergoes oxidation. The oxidation of L-ascorbic acid, the active form of the vitamin, to dehydroascorbic acid (DHA) does not result in loss of biological activity since DHA is readily reconverted to L-ascorbic acid; however, the subsequent conversion to diketogulonic acid is irreversible. The rate of ascorbic acid degradation in strawberries depends on several factors such as temperature, water and pH (Nunes et al., 1995). Apart from preventing well known vitamin C deciency symptoms, this substance has gained additional importance during recent years. It is generally accepted that vitamin C is one of the most important free radical scavengers in plants, animals and humans (Mac Kersie & Lesham, 1994). Consumers purchase strawberries mainly for an enjoyable eating experience and good quality fresh fruit is in

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great demanded. Ripeness, maturity, cultivar, irrigation and fertilization are major factors that can aect the taste quality of a product. Numerous breeding programs aim at improving strawberry taste (Hancock, 1999). Three major components of fruit organoleptic quality are avour, sweetness, and acidity. Consumers prefer sweet strawberries and sweetness is positively correlated with soluble solid contents (SSC), total soluble sugars, and fructose (Shaw, 1990). Many studies have addressed strawberry sweetness and acidity. Fruit soluble solids, titratable acidity, and organic acids at maturity are quantitatively inherited (Shaw, 1987; 1988). Eating quality is important in determining the value of new varieties. For this purpose a strawberry breeding program was initiated at the University of C ukurova, Faculty of Agriculture, Department of Horticulture in 1984 (Paydas , Kas ka, ar, 1996). In Turkey farmers grow mostly Camarosa & Ag variety due to yield, large fruits, and esh rmness that are highly desirable. But it is always condemned by the consumers due to o avour and taste. Osmanli, which is a local cultivar, is very rich in aroma and taste whereas its average fruit size is very small (roughly 58 g), esh rmness is highly undesirable due to its softness that tenders it unsuitable for transportation. For these reasons we aim to develop more aromatic and tasty strawberry genotypes in Turkey. This breeding program was the major objective for developing new strawberry varieties especially well adapted and able to provide a highly productive and of good quality. Fruit ripening is a very complex process. It is inuenced by the synthesis and action of hormones responsible for the rate of ripening, the biosynthesis of pigments, the metabolism of sugars, acids, and volatile compounds involved in avour development (Abeles & Takeda, 1990). The experimental genotypes were evaluated for their phenolic composition (phenolic acids, avonoids, and anthocyanins) in a previous study (Kos ar, Kafkas, Paydas , & Bas er, 2004) and yield/plant, average fruit weight and other characteristics were evaluated (unpublished results). While the major constituents of strawberries during maturation are well known, far fewer studies have been conducted on their variation during ripening. The objectives of the present study were to compare the quality characteristics of strawberry genotypes and evaluate the sugars (fructose, glucose and sucrose) and organic acids (malic acid, citric acid and ascorbic acid) and composition of strawberry genotypes during the maturation stages (green, pink and ripe) by HPLC methods. 2. Materials and methods 2.1. Materials and reagents Strawberries were grown at the University of Cukurova, Faculty of Agriculture, Department of Horticulture in Turkey. Two varieties (Osmanli, and Camarosa) and

nine hybrids (hybrid nos.: 2, 3, 5, 6, 8, 11, 12, 13, and 17) were used as plant materials. Nine hybrids among 300 genotypes were selected from the breeding program according to their high yield and acceptable taste. The experiment was designed as a complete randomized block with three replicates and 20 plants were used in each replicate. The fruits of experimental genotypes were harvested at green, pink and red maturation stages then immediately treated with liquid nitrogen and stored at 80 C until extraction. Ultrapure water (18.2 MX cm) was prepared using a Millipore system (Millipore Corp., Bedford, MA). Standards for chromatography reagents and solvents were purchased from Sigma Chemical, Co (St. Louis, MO). 2.2. Determination of total soluble solids (TSS), titratable acidity (TAC) and pH Three replicates with 15 fruits in each replicate were used for detection of total soluble solids, titratable acidity and pH. Total soluble solids in fruit juice of each genotype were determined by a hand type refractometer (ATAGO ATC-1, Tokyo, Japan). Total titratable acidity of strawberry genotypes was determined using an acidbase titration method. Fruit juice (1 ml) and distilled water (50 ml) were added in conical ask and titrated with aqueous NaOH (0.1 N) to reach pH 8.1. Total acid contents were determined as citric acid equivalents and are presented as the mean of triplicate analyses. The pH of the juice samples was determined using a pHmeter (CG 840 Schott Gerate GmbH, Germany) using the fruit juices of ripe strawberry genotypes. 2.3. Extraction of sugars and acids Approximately 500 g of each frozen sample were used and each replicate was used separately, then from this homogenized material 1 g of sample weighed and then powdered with liquid nitrogen in a mortar and 20 ml of aqueous ethanol (80%, v/v) was placed in to a screw cap Eppendorf tube. Reaction mixture was placed in an ultrasonic bath and sonicated for 15 min at 80 C then ltered through the regular lter paper and the extraction procedure was repeated three more times. All ltered extracts were combined and evaporated to dryness on boiling water bath. The residue was dissolved in 2 ml of distilled water and ltered (Whatman nylon syringe lters, 0.45 lm, 13 mm, diam.) before HPLC analysis. For organic acids extraction, the same homogenate (1 g of frozen sample) was weighed and powdered with liquid nitrogen in a mortar and mixed with 20 ml of aqueous meta-phosphoric acid (3%) at room temperature for 30 min using a shaker. This mixture was ltered and made up to 25 ml with the same solvent, then used for HPLC analysis.

E. Kafkas et al. / Food Chemistry 100 (2007) 12291236 3.0030.000 y = 76014x 12010

1231

2.4. HPLC of organic acids and sugars The high-performance liquid chromatographic apparatus (Shimadzu LC 10A vp, Kyoto, Japan) consisted of an in-line degasser, pump and controller coupled to a photodiode array detector (Shimadzu SPD 10A vp) equipped with an automatic injector (20 lL injection volume) interfaced to a PC running Class VP chromatography manager software (Shimadzu, Japan). Separations were performed on a 250 mm 4.6 mm i.d., 5 lm, reverse-phase Ultrasphere ODS analytical column (Beckman, Fullerton, CA) operating at room temperature with a ow rate of 1 ml min1. Detection was carried out with a sensitivity of 0.1 a.u.f.s. between the wavelengths of 200 and 360 nm. Elution was isocratic with 0.5% aqueous meta-phosphoric acid. Components were identied by comparison of their retention times to those of authentic standards under analysis conditions and UV spectra with an in-house PDAlibrary. A 10 min equilibrium time was allowed between injections. The same apparatus (Shimadzu LC-10 A vp) was used for separation of sugar with and separations were performed on a 150 mm 4.6 mm i.d., 5 lm, reverse-phase Nucleosil NH2 analytical column (Shimadzu, Tokyo, Japan) at room temperature with a ow rate of 1 ml min1. Elution was isocratic with 75% aqueous acetonitrile. Components were identied by comparison of their retention times with those of authentic standards under analysis conditions. A 10 min equilibrium time was allowed between injections. 2.5. Quantitative and statistical analyses All the samples were directly injected to the reverse phase chromatography column. For the stock solution of the organic acid standards, L-ascorbic acid, malic acid, and citric acid, were dissolved in methanol at a concentration of 1 mg ml1 and the sugar standards, glucose, fructose, sucrose, were dissolved in water at a concentration of 30 mg ml1. All samples and standards were injected three times each and mean values were used (Table 1). Statistical analyses were carried out by SAS (SAS Institute, 1990). principle component analysis was done using PRINCOMP procedure where the relationships were developed from a covariance matrix derived from standardized morphological plant means. The output data sets consisted of eigenvalues, eigenvectors, and standardized principal component scores and the genotypes were plotted using their standardized principal component scores in Figs. 35. 3. Results and discussion Eating quality is important for determining the value of new strawberry varieties. Total soluble solids (TSS), titratable acidity (TA) and the ratio of TSS/TA are important factors for evaluating fruit quality. In this experiment,

Sucrose Glucose Fructose Ascorbic acid Organic acids and ascorbic acid Malic acid Citric acid Sugars Table 1 Concentration ranges and calibration equations of reference compounds used for calibration of the HPLC analysisa

0.0660.660 y = 53840254x + 541476 Concentration range [mg ml ] Calibration equation

1

0.0690.690 y = 563007.49x + 3430.82

a

0.0870.696 y = 804200.76x 5560.65 All calibration coecients > 0.99.

3.00030.000 y = 58125x + 2348.7

3.00030.000 y = 92538x 25576

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Table 2 Quality characteristics of strawberry genotypes in ripe fruits of experimental varieties Genotype Hybrid 2 Hybrid 3 Hybrid 5 Hybrid 6 Hybrid 8 Hybrid 11 Hybrid 12 Hybrid 13 Hybrid 17 cv. Camarosa cv. Osmanli
a

Titratable acidity content [g kg1] 8.52 0.70a 7.49 0.93 9.73 1.47 6.02 0.40 7.89 1.26 6.86 1.77 9.66 0.79 7.57 1.51 7.93 1.04 8.25 1.30 9.20 0.47

pH 3.39 0.03 3.43 0.07 3.36 0.13 3.39 0.08 3.33 0.09 3.33 0.27 3.42 0.14 3.37 0.03 3.33 0.14 3.29 0.08 3.38 0.08

Total soluble solid [g kg1] 71.33 3.06 72.67 4.62 82.00 11.14 76.67 4.16 84.67 5.03 79.33 1.15 90.67 10.07 82.67 2.31 83.33 3.06 70.67 2.31 108.67 15.01

Total sugar [g kg1] 45.00 2.30 65.24 1.92 57.98 0.69 46.16 0.90 52.15 2.91 63.51 2.37 49.69 1.20 64.33 1.64 58.83 3.53 57.90 0.96 69.60 1.01

Total organic acid [g kg1] 23.47 1.49 19.17 0.31 17.32 0.19 17.43 0.51 11.90 1.00 15.09 0.84 14.48 1.74 20.66 0.76 18.13 2.25 21.44 0.19 21.89 0.15

Values are expressed as means SD (SD for n = 9 of three replicates) (p < 0.05).

Fig. 1. The sugar/acid ratio of strawberry genotypes during maturation (by HPLC).

Fig. 2. The TSS/TAC ratio of strawberry genotypes in ripe stage.

TSS, TA and the ratio of TSS/TA and pH were examined in 11 strawberry genotypes in ripe stage and the data obtained are shown in Table 2 and Fig. 2. Signicant dier-

ences were found among the genotypes in TSS content of strawberry fruits whereas no signicant dierences (p < 0.05) were detected in TA and pH. The highest

E. Kafkas et al. / Food Chemistry 100 (2007) 12291236

1233 45.00 2.30 65.24 4.57 57.98 2.05 46.16 2.21 52.14 8.33 63.51 2.37 49.69 2.57 64.32 4.91 58.83 9.59 57.90 2.86 69.60 1.01 13.79 0.42 18.75 1.32 21.26 0.71 16.02 0.46 20.08 3.23 19.98 0.91 18.41 0.68 17.49 0.97 19.35 2.46 13.31 0.41 26.60 0.26 Hybrid 2 Hybrid 3 Hybrid 5 Hybrid 6 Hybrid 8 Hybrid 11 Hybrid 12 Hybrid 13 Hybrid 17 cv. Camarosa cv. Osmanli
a

amount of TSS was obtained from cv. Osmanli which also had a high amount of TA followed by hybrid 8 and 12 (Table 2). No statistical correlation was found between TSS and total sugars or TA and total organic acids while statistical correlation was found between TSS and fructose, glucose and sucrose contents of strawberry fruits in the ripe stage. The TSS content of cultivar Camarosa (70.67 g kg1), was similar to the results reported by Sims, Chandler, Eastridge, and Golaszewsk (1997), and varied from 76.0 to 99.0 g kg1. The pH of the strawberries did not change signicantly (3.333.43) for hybrid no. 11 and hybrid no. 3, respectively, in the ripe stage (Table 2). Moing et al. (2001) reported that the pH was close to 5 in strawberries at 10 days after full bloom, decreased to roughly 3.7 at the turning stage, and then remained unchanged through full ripeness. The ratio of sugars to organic acids is related to avour quality for various fruits, especially for strawberry avour (Shaw, 1988) and determines the optimum time for strawberry harvesting, because it is considered to be an index of quality (Cordenunsi, Nascimento, Genovese, & Lajolo, 2002) (see Fig. 1). Perkins-Veazie (1995) reported that the sugar to organic acid ratio is a major parameter of strawberry taste and may be more important for quality and perceived sweetness by a sensory panel than soluble solids alone. As shown in Fig. 2, the highest TSS to TA ratio was detected in hybrid 6, whereas the lowest was in hybrid 2. The TA content of strawberries did not vary signicantly, while the TSS/TA values were statistically signicant, probably due to the variation of TSS contents among the genotypes. The amounts of fructose, glucose, sucrose and total sugars in the genotypes are given in Table 3. The fructose concentrations of the genotypes were signicantly dierent (p < 0.05). During maturation, fructose, glucose, sucrose and total sugar contents increased linearly (r2 = 0.9512; r2 = 0.9136; r2 = 0.824 and r2 = 0.9276, respectively). Fructose in the genotypes increased during the maturity and the highest amount of fructose was obtained from Osmanli at the ripeness stage and hybrid no. 11 (41.82). The fructose level changed from 12 to 20 g kg1 in the green stage, from 19 to 43 g kg1 in the pink stage and from 22 to 42 g kg1 in the ripe stage. The relationship between total soluble solids and the sugar (fructose, glucose and sucrose) contents was very low and insignicant. The correlation between fructose and glucose was found to be statistically signicant at (p = 0.05) (r2 = 0.598) whereas the correlation between glucose and sucrose (r2 = 0.434) and fructose and sucrose (r2 = 0.442) was negative and these correlations were statistically signicant at p = 0.05 level. In the green stage the glucose concentration ranged from 7 (cv. Camarosa) to 13 g kg1 (hybrid no. 6). The lowest glucose concentration was obtained from hybrid 13 whereas the highest was found in hybrid Osmanli in pink stage. The highest contents of glucose measured at ripe stage were in the Osmanli, and hybrid nos. 5 and 8,

Ripe Total sugars Pink Green Ripe Pink Sucrose Ripe Green

3.79 0.24 6.69 0.38 0.34 0.07 5.75 0.16 5.71 0.53 8.33 0.89 1.73 1.13 3.78 0.46 6.29 0.97 2.98 0.41 2.50 0.06 Values (g kg1) are expressed as means SD (SD for n = 9 of three replicates) (p < 0.05). 16.79 0.33a 20.28 0.67 12.64 1.93 19.18 0.31 12.01 1.65 18.02 0.30 13.47 2.86 15.16 1.38 14.05 1.76 13.00 1.87 15.40 2.31 22.44 0.76 25.98 0.57 23.37 0.47 24.98 5.38 19.29 0.98 25.62 2.03 19.45 2.31 21.16 2.64 28.62 5.74 23.04 0.09 42.70 0.38 24.00 1.29 29.14 2.53 27.97 0.70 22.97 2.16 31.47 5.26 41.82 6.15 30.47 2.41 29.23 1.44 26.58 2.23 21.83 0.99 42.40 0.46 9.90 0.22 12.30 0.16 9.40 2.62 13.00 1.22 10.63 1.36 10.76 0.16 10.41 1.14 9.78 0.78 10.64 0.89 7.33 0.96 9.40 0.97 13.24 0.38 15.90 0.54 17.19 0.65 16.21 1.58 14.63 0.54 18.28 2.09 13.95 0.32 13.19 1.68 18.92 1.91 14.14 0.28 26.40 0.68

Glucose

Table 3 HPLC quantitative data of sugars in strawberry genotypes

Fructose

Genotype

Green

Pink

Ripe

Green

Pink

7.10 0.48 9.39 0.35 8.04 1.34 9.27 0.64 15.06 1.58 08.00 0.05 3.85 3.20 12.52 1.76 12.36 0.24 12.50 0.18 0.60 0.04

7.20 0.60 17.34 1.92 8.73 0.65 7.16 0.07 0.59 0.23 2.45 0.06 0.79 0.49 17.59 2.49 12.98 5.90 22.75 1.48 0.70 0.30

30.50 0.35 39.28 0.45 22.40 4.47 37.95 1.12 28.36 3.27 37.12 0.55 25.52 4.98 28.73 2.61 30.99 3.60 23.33 3.23 27.20 3.27

42.77 1.61 51.30 0.96 48.62 1.82 51.46 6.55 48.99 2.08 51.91 4.06 37.25 0.69 46.88 6.07 59.91 7.74 49.69 0.22 69.70 1.09

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respectively, whereas the fruits of cv. Camarosa and hybrid no. 2 contained the lowest amounts of glucose. Although the sucrose concentrations were lower than those of the other sugars, it increased linearly (r2 = 0.824) during the ripening process except hybrid nos. 6, 8 and 11. The sucrose concentration increased from green to pink stage (5.759.27, 5.7115.06 and 1.733.85 g kg1, respectively) and decreased from pink to ripe stage (9.277.16, 15.060.59 and 3.850.79 g kg1). At green stage the sucrose concentration varied from 0.34 (hybrid no. 5) to 8.33 g kg1 (hybrid no. 11) and the range of sucrose level changed between 0.60 (Osmanli) and 15.06 g kg1 (hybrid 8) at pink stage. The highest contents of sucrose measured in the ripe stage in cv. Camarosa (22.75 g kg1), followed by hybrid no. 13 (17.59 g kg1) and hybrid no. 3 (17.34 g kg1). During maturation, the level of sucrose increased in some genotypes such as hybrid 2, 3, 5, 13, 17, and Camarosa variety; while sucrose concentrations changed irregularly in others. The distribution of the genotypes, during the green, pink and ripe stages, on rst three principle components calculated by using fructose, glucose, sucrose, total sugars, malic, ascorbic and total acid variables are given in Figs. 35. According to the principle component analysis results the most important variable found was the total sugars, followed by fructose, sucrose, citric acid, total acid, glucose, ascorbic acid and malic acid and the eigen values of those variables were calculated as 0.81, 0.36, 0.25, 0.24, 0.22, 0.19, 0.019 and 0.01, respectively. The concentrations of fructose, glucose, and sucrose varied from 21.8 to 42.4, 13.3 to 26.6 and 0.6 to 22.8 g kg1, respectively, in the ripe stage. Similar results, 17.0 to 35.0, 14.0 to 31.0, and 0.20 to 25.0 g kg1 of frozen weight were reported by Perkins-Veazie (1995) for fructose, glucose and sucrose, respectively. Cordenunsi et al. (2002) reported that the levels of fructose and glucose increased whereas the amount of sucrose decreased with storage. The concentration of glucose and fructose increased continuously during fruit development while sucrose accumulated mostly during maturation, as explained by Hancock (1999) . The amounts of sucrose, glucose, and fructose were 5.15, 17.77, and 19.40 g kg1 of FW of strawberry fruits rez et al., 1997) and lower than those in this study. (Pe Sturm, Koron, and Stampar (2003) studied 13 dierent strawberry cultivars and investigated the sugar composition at two maturity stages. The amounts of sugars were reported in the range of 1.121.7 g kg1 for sucrose, 14.228.2 g kg1 for glucose, and 16.033.0 g kg1 for fructose in both stages. The results of this work were very close to the previous studies (Table 2). Sucrose, glucose and fructose levels ranged from 0.60 to 22.75 g kg1, 13.19 to 26.60 g kg1 and 19.29 to 42.40 g kg1, respectively. rez et al. (1997) investigated the variations in mainPe sugars (sucrose, glucose, and fructose) and organic acids (malic, ascorbic, and citric acids) at the commercial stage. Sugars and organic acids of strawberry fruits have been widely studied both as components of fruit avour and

Fig. 3. Distribution of the genotypes, during the green fruit stage, on rst three principle components calculated by using fructose, glucose, sucrose, total sugars, malic, ascorbic and total acid variables.

Fig. 4. Distribution of the genotypes, during the pink fruit stage, on rst three principle components calculated bu using fructose, glucose, sucrose, total sugars, malic, ascorbic and total acid variables.

Fig. 5. Distribution of the genotypes, when ripen, on rst three principle components calculated by using fructose, glucose, sucrose, total sugars, malic, ascorbic and total acid variables.

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Table 4 HPLC quantitative data of organic acids in strawberry genotypes

Values (g kg1) are expressed as means SD (SD for n = 9 of three replicates) (p < 0.05).

as indices of fruit development and ripening. Sugars are the main soluble components in ripe strawberry fruit, with glucose, fructose, and sucrose accounting for almost 99% of total sugar content. Glucose and fructose were predominant over sucrose, and the total sugar content can change during the development stages. However, the proportion of each sugar remained constant, even for dierent growing conditions and cultivars (Cordenunsi, Nascimento, & Lajolo, 2003). The contents of organic acids such as malic and citric acids were individually calculated in 11 strawberry genotypes at dierent maturation stages using a HPLC-DAD method (Table 4). The statistically signicant dierences were detected among the experimental genotypes in malic, citric, ascorbic, and total acid contents. Similar results were also reported by Shaw (1988). The main organic acid was citric acid and its concentration varied between 9.15 and 20.27 g kg1 frozen weight in the ripe stage (Table 4). Ascorbic acid content ranged from 0.37 0.03 to 1.04 0.05 g kg1 in hybrid no. 8 and hybrid no. 3, respectively. With regard to malic acid the highest amount was obtained from cv. Camarosa (5.39 0.18 g kg1) in the ripe stage. The major organic acid reported by Perkins-Veazie (1995) was citric acid with concentrations ranging from 4 to 12 g kg1 frozen weight. This acid contributes greatly to fruit titratable acidity, which declines gradually during fruit development (Hancock, 1999). As shown Table 4, ascorbic acid increased during ripening and the values changed from 0.37 (hybrid no. 8) to 1.04 g kg1 (hybrid no. 3) at ripe stage. Hybrid no. 6 (0.94 g kg1) and hybrid no. 11 (0.93 g kg1) were very close to hybrid no. 3. Avigdori-Avidov (1986) reported the decline of total acidity contents of strawberries during ripening, but noted the increase of ascorbic acid. The amounts of citric, malic, and ascorbic acids were reported as 3.21, 1.11, and 0.19 g rez et al. (1997). kg1 of FW in strawberry fruits by Pe Among the experimental genotypes during the ripening process, the average of ascorbic acid amount of strawberry genotypes increased linearly (r2 = 0.999). The average of citric acid in the fruits increased (r2 = 0.790) while malic acid decreased (r2 = 0.671) somewhat linearity during maturation. 4. Conclusions The concentration of fructose, glucose and sucrose con, Camarosa and promising cultivar canditents in Osmanl dates were quantied during three dierent maturation stages and increased continuously during fruit development. The ascorbic acid concentration increased during the ripening process whereas citric acid concentration varied. The malic acid concentration did not change during the maturation. However, results show that accumulation of organic acids, ascorbic acid and soluble sugars was strongly dependent on genotypes. According to Principal Component Analysis the most important variable was

Total acids (malic acid + citric acid)

Hybrid 2 Hybrid 3 Hybrid 5 Hybrid 6 Hybrid 8 Hybrid 11 Hybrid 12 Hybrid 13 Hybrid 17 cv. Camarosa cv. Osmanli

Genotype

11.89 1.62a 16.48 0.84 15.08 1.09 17.23 1.12 12.60 0.99 8.69 1.16 12.48 1.70 17.26 1.17 13.96 1.53 6.73 0.68 13.22 0.48

Citric

Green

12.61 2.15 15.75 2.42 15.98 0.04 18.43 0.94 10.52 1.12 12.15 0.69 14.97 0.80 12.30 2.49 14.08 0.20 17.79 0.61 18.49 1.26

Pink

20.27 1.42 14.91 0.12 14.53 0.11 15.26 0.40 9.15 0.93 11.95 0.78 11.86 1.61 17.21 0.39 14.86 2.15 15.21 0.05 18.85 0.20

Ripe

5.29 0.24 3.57 0.30 3.26 0.26 3.78 0.30 2.55 0.29 2.74 0.18 3.42 0.18 3.82 0.39 3.65 0.08 4.29 0.248 4.72 0.19

Green

Malic

1.88 0.39 1.66 0.26 3.92 0.08 2.30 0.45 2.95 0.45 2.37 0.18 1.95 0.23 2.85 0.18 3.08 0.06 3.16 0.09 1.66 0.21

Pink

2.41 0.13 3.23 0.26 2.22 0.09 1.23 0.11 2.38 0.07 2.21 0.07 1.97 0.25 2.75 0.40 2.66 0.06 5.39 0.18 2.60 0.09

Ripe

0.11 0.02 0.60 0.04 0.38 0.02 0.59 0.05 0.24 0.02 0.26 0.03 0.31 0.02 0.50 0.02 0.28 0.07 0.01 0.00 0.10 0.00
a

Ascorbic

Green

0.61 0.04 0.90 0.07 0.57 0.01 0.11 0.05 0.33 0.05 0.73 0.04 0.44 0.02 0.50 0.04 0.50 0.03 0.61 0.03 0.32 0.02

Pink

0.80 0.03 1.04 0.05 0.58 0.06 0.94 0.05 0.37 0.03 0.93 0.02 0.66 0.06 0.71 0.03 0.60 0.10 0.84 0.02 0.44 0.02

Ripe

17.17 1.61 20.05 0.54 18.33 1.22 21.01 1.12 15.15 1.30 11.43 1.02 15.91 1.84 21.07 1.58 17.61 1.63 11.02 0.72 17.94 0.66

Green

15.10 2.54 14.49 2.55 19.90 0.12 21.70 1.31 13.47 1.61 14.52 0.55 16.92 0.93 15.54 2.65 17.16 0.19 20.95 0.73 20.15 1.16

Pink

22.67 1.49 18.14 0.31 16.74 0.19 16.49 0.51 11.52 1.00 14.16 0.84 13.82 1.73 19.95 0.76 17.53 2.25 20.60 0.19 21.45 0.145

Ripe

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found to be the total sugars. The present results indicate that hybrid no. 11 may oer potential as a new promising variety due to its high fructose, very close to that of the Osmanli cultivar which has a pleasant taste and aroma. In addition hybrid no. 11 was very rich in ascorbic acid and the sugar to acid ratio was found very close to that of the Osmanli variety.

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