Varieties of strawberry suitable for the fresh fruit market are often subjected to different quality criteria from those applied to the varieties intended for processing. Parameters such as color, firmness, and size are of primary importance for fresh produce, while, considering processed products, other characteristics such as susceptibility to browning, discoloration over time and persistence of the strawberry flavor in the finished product must be taken into consideration.
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Which varieties of strawberry are more suitable for processing?
Varieties of strawberry suitable for the fresh fruit market are often subjected to different quality criteria from those applied to the varieties intended for processing. Parameters such as color, firmness, and size are of primary importance for...
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Quality of fruit spreads obtained from different strawberry varieties It is important for local producers to know which varieties of strawberry are suitable for processing into fruit spreads. For this reason, the „Fruit and Vegetable Processing“...
Quality of fruit spreads obtained from different strawberry varieties
It is important for local producers to know which varieties of strawberry are suitable for processing into fruit spreads. For this reason, the „Fruit and Vegetable Processing“ working group has carried out a study over two harvest years (2019 and 2020) on four varieties: Elsanta, Senga Sengana, Korona, and LBA (a selection of Laimburg Research Centre). The selected varieties were chosen based on literature data and agronomic criteria and cultivated on experimental fields of Laimburg Research Centre in the Martell Valley. After harvest, a number of quality parameters of the fruits were recorded (pH, Brix) and strawberries harvested over the entire season were pooled and frozen prior further processing. A puree was obtained from the strawberries, which was then used to make fruit spread (Fig. 1), containing 1.5% pectin and a final sugar concentration of 30 %.
The fruit spreads were tested at Laimburg during a tasting session (Fig. 2) and their color change during storage at room temperature in the dark was monitored for a period of 60 days.
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Determination of the varieties suitable for processing
It was observed that processing had a greater impact on the color of the fruit spreads obtained from Korona and Elsanta varieties than those obtained from Senga Sengana and LBA. Concerning Senga Sengana, however, low initial browning was followed by a stronger browning during storage time. This can be deduced from the greater slope of the Delta E curve – a parameter that reflects the color variation over time (Fig. 3). The fruit spread from the Elsanta variety – which received a good evaluation in the tasting session of 2019 – was not appreciated as much in 2020 because of a pronounced browning. In 2019, fruit spreads from Elsanta and Senga Sengana were the most popular, followed by Korona. In 2020, Senga Sengana obtained the highest evaluations, followed by Korona.
Conclusions The varieties Korona and Senga Sengana were found to be the most suitable for processing into fruit spread. Senga Sengana was the most appreciated variety. The variety Elsanta did not give reproducible results over a 2-year experimental...
Conclusions
The varieties Korona and Senga Sengana were found to be the most suitable for processing into fruit spread. Senga Sengana was the most appreciated variety. The variety Elsanta did not give reproducible results over a 2-year experimental time; this casts doubt on its validity for use for processing into fruit spreads under the conditions used for this study. During storage, the different varieties started to turn brown at different storage times; nevertheless, for the duration of the investigation (60 days), the color of the fruit spreads obtained from the varieties Senga Sengana and Korona remained stable. This study provides the producers with useful information on selecting varieties of strawberry for processing.
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