Articles
Detailed composition of white strawberries and how it changes during ripening
Article number
1444_17
Pages
121 – 130
Language
English
Abstract
White strawberries (pineberries) are an exclusive product on the fruit market, which can offer consumers the characteristic taste of red strawberries but with a unique white appearance.
However, there are limited studies describing the composition of white strawberries and the optimal ripening stage for harvest.
Our study focuses on the composition of white strawberries (Fragaria × ananassa ‘White Dream’), describing both the content of primary metabolites (ascorbic acid and other organic acids, sugars) and secondary metabolites (phenolic and volatile compounds). Furthermore, the composition was analysed at different ripening stages, from ripe to different levels of overripe fruit.
The content of the metabolites was also compared with the physical parameters of the fruit (weight, colour, firmness, ripening index IAD). As the lack of pigment suggests, the content of anthocyanins in ripe white strawberries was only 18.9 mg kg‑1 fresh weight, and the major anthocyanin present in ripe white strawberries was cyanidin-3-O-glucoside.
However, in later stages of overripe fruit, when the fruit started turning red, pelargonidin-3-O-glucoside dominated.
In ripe white strawberries, the detected ascorbic acid content was 0.50 mg g‑1 fresh weight and sugar content was 65.3 mg g‑1 fresh weight.
The sugar/acid ratio increased during ripening starting from 1.2 in unripe fruit to 5.6 in very overripe fruit, with average of 2.9 in ripe white fruit and was caused mainly by a higher content of acids in the white strawberries.
The aroma profile of the white strawberry consisted of esters, aldehydes and alcohols typical for strawberries and the content of the aroma compounds increased during ripening.
Our results show that the composition of white strawberries significantly changes during ripening which can consequently affect the quality of the fruit and consumer acceptance.
However, there are limited studies describing the composition of white strawberries and the optimal ripening stage for harvest.
Our study focuses on the composition of white strawberries (Fragaria × ananassa ‘White Dream’), describing both the content of primary metabolites (ascorbic acid and other organic acids, sugars) and secondary metabolites (phenolic and volatile compounds). Furthermore, the composition was analysed at different ripening stages, from ripe to different levels of overripe fruit.
The content of the metabolites was also compared with the physical parameters of the fruit (weight, colour, firmness, ripening index IAD). As the lack of pigment suggests, the content of anthocyanins in ripe white strawberries was only 18.9 mg kg‑1 fresh weight, and the major anthocyanin present in ripe white strawberries was cyanidin-3-O-glucoside.
However, in later stages of overripe fruit, when the fruit started turning red, pelargonidin-3-O-glucoside dominated.
In ripe white strawberries, the detected ascorbic acid content was 0.50 mg g‑1 fresh weight and sugar content was 65.3 mg g‑1 fresh weight.
The sugar/acid ratio increased during ripening starting from 1.2 in unripe fruit to 5.6 in very overripe fruit, with average of 2.9 in ripe white fruit and was caused mainly by a higher content of acids in the white strawberries.
The aroma profile of the white strawberry consisted of esters, aldehydes and alcohols typical for strawberries and the content of the aroma compounds increased during ripening.
Our results show that the composition of white strawberries significantly changes during ripening which can consequently affect the quality of the fruit and consumer acceptance.
Authors
K. Simkova, M. Pelacci, M.C. Grohar, T. Ivancic, T. Smrke, N. Weber Cvelbar, M. Hudina, J. Jakopic
Keywords
white strawberry, ripening, phenolics, aroma, sugars, organic acids
Groups involved
- Division Vine and Berry Fruits
- Division Plant-Environment Interactions in Field Systems
- Division Horticulture for Human Health
- Working Group Vaccinium Species and Management
- Working Group Rubus and Ribes Species and Management
- Working Group Kiwifruit Culture and Management
- Working Group Strawberry Culture and Management
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