Variation of the quality of strawberries: effects of cultivar, leaf/fruit ratio, harvest period and maturity stage | Qualite des fraises: effets de la variete, du rapport feuille/fruit, de la periode de recolte et du stade de maturite
Carlen, C. | Potel, A.M. | Bellon, C. | Ancay, A.(Agroscope RAC Changins, Station federale de recherches agronomiques, Conthey (Switzerland). Centre d'arboriculture et d'horticulture des Fougeres)
Consumers often complain about irregular sensory quality of strawberries (Fragaria x ananassa Duch). The aim of this study is to highlight to what extend the variation of the sensory quality can be influenced by cultivar, leaf/fruit ratio, harvest period and maturity stage of the fruits. The quality parameters analysed were the sugar, the aroma and the acid contents as well as the firmness of the fruits. The different cultivars of strawberries showed significant variation concerning the quality parameters of the fruits, especially concerning the sugar content. The leaf/fruit ratio was a good indicator for explaining these cultivar differences. A higher leaf area per total strawberry yield increased the sugar content of the fruits. However, as the leaf area per g strawberries reached about 15 cm2, the increase in sugar content of the fruits dropped. During the harvest period, the quality parameters of strawberries changed dramatically. Concerning the sugar content, variations of 3,5 °Brix for Ciflorette, Darselect and Marmolada and about 1,5 °Brix for Clery were recorded between the beginning and the end of the harvest. The maturity stage of the fruits had also a strong impact on quality parameters. During fruit ripening, the acid contents and firmness of the fruits decreased. In contrast, the sugar contents increased constantly from white to fully red fruits. However, the highest aroma content is reached at «fully red fruits»stage.
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