Συγκριτική μελέτη δυναμικής απόδοσης και ποιοτικών χαρακτηριστικών 2 πρώιμων ποικιλιών φράουλας Festival Fortuna
Date Issued
2017
Author(s)
Advisor
Abstract
The cultivation of strawberry (Fragaria x ananassa Duch) is well-known and the volume of the world total production according to FAO in 2014 exceeded the 8 million tonnes. Moreover, is a fruit with high nutritional value in antioxidants compounds such as anthocyanins, flavanols, ellagitannins, ellagic acid, cinnamic acid. However, the taste, shape, colour and aroma may differ, depending on the cultivars. The objective of the current study was to examine and compare the performance potential and quality characteristics of two cultivars (cvs. ‘Strawberry Festival’, ‘Festival Radiance’) which were cultivated in a conventional growing system at the area of Episkopi-Limassol. More specifically, we examined colour parameters L,C,ho, firmness, soluble solids with and titratable acidity. As for the colour parameters, the parameter L express the lightness and darkness of the fruit, the parameter C express the brightness and the dullness of the fruit and the parameter ho express the redness of the fruit. Results showed that the total production for var. ‘Fortuna’ and ‘Festival’ was 27.3 kg and 24.1 kg for 38 plants per cultivar respectively. Specifically, the average weight per plant was 732 g and 635 g respectively. Moreover, soluble solids, firmness, and the ratio SSC/TA went a descending during the progress of harvest date. Fruit SSC was lower at higher temperature (≈5% at 21 °C versus ≈8% at 16 °C) and this maybe due to by altered the balance of physiological processes in plant and fruit tissues. About colour, ‘Fortuna’ fruits were redder (ho), brighter (C) and lighter (L) than those of var. Festival. In general, the chromatic parameter L was lower at higher temperature as a result the colour of the fruits was duller for both cultivars. In conclusion, the var. ‘Fortuna’ has higher average production per plant but the cv. ‘Festival’ has more concentration of soluble solids.
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