Abstract
The high quality and long shelf life of strawberry fruit are largely dependent on the cultivation method. The goal of this experiment was to study the effect of different cultivation methods on molecular structure and rheological properties of pectin extracted from strawberry quality parameters during cold storage. Three methods of cultivation of strawberry cv. Honeoye were tested: organic cultivation on raised beds, organic cultivation with the flat-planted method and conventional cultivation with the flat-planted method. The nanostructure of pectin (AFM), its chemical structure (FT-IR) and rheological properties were studied. The fruits were also tested by size, dry matter, firmness, acidity and the content of soluble solids, anthocyanin, phenolics, vitamin C and galacturonic acid. Pectin isolated from organic strawberries was more rapidly degraded than conventional strawberry pectin, which limits the possibilities for their processing and use as gelling or stabilizing agents at 20 °C. The differences in fruit quality were particularly noticeable with respect to the anthocyanin content, which was significantly higher for organic strawberry. The organic fruit also had better sensory properties because of its lower acidity and higher soluble solid content (SSC). These and other results from this experiment showed that strawberries produced by organic farming methods had better biochemical properties compared to conventional fruit; however, pectin transformation undergone faster limits their further technological applications.
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Claims 6
Claim · model-written summary
Pectin from organic strawberries degraded more rapidly than conventional strawberry pectin.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassae0 - Treatment
- organice0
- Outcome
- Pectine0
- Direction
- more rapidly degradede0
- Comparator
- conventional strawberry pectine0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“Pectin isolated from organic strawberries was more rapidly degraded than conventional strawberry pectin”
Claim · model-written summary
Organic strawberry fruit had significantly higher anthocyanin content.
- Taxon
- strawberryFragaria ×ananassae0
- Treatment
- organice0
- Outcome
- anthocyanin contente0
- Direction
- highere0
- Comparator
- conventional cultivationt0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“anthocyanin content, which was significantly higher for organic strawberry”
t0“conventional cultivation”
Claim · model-written summary
Organic strawberry fruit had lower acidity than conventional fruit.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- organice0
- Outcome
- aciditye0
- Direction
- lowere0
- Comparator
- conventional fruitt1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The organic fruit also had better sensory properties because of its lower acidity and higher soluble solid content (SSC)”
t0“strawberry”
t1“conventional fruit”
Claim · model-written summary
Organic strawberry fruit had higher soluble solid content than conventional fruit.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- organice0
- Outcome
- soluble solid content (SSC)e0
- Direction
- highere0
- Comparator
- conventional fruitt1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The organic fruit also had better sensory properties because of its lower acidity and higher soluble solid content (SSC)”
t0“strawberry”
t1“conventional fruit”
Claim · model-written summary
Organic strawberry fruit had better sensory properties than conventional fruit.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- organice0
- Outcome
- sensory propertiese0
- Direction
- bettere0
- Comparator
- conventional fruitt1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The organic fruit also had better sensory properties because of its lower acidity and higher soluble solid content (SSC)”
t0“strawberry”
t1“conventional fruit”
Claim · model-written summary
Organic strawberries had better biochemical properties than conventional fruit.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- organic farming methodse0
- Outcome
- biochemical propertiese0
- Direction
- bettere0
- Comparator
- conventional fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“strawberries produced by organic farming methods had better biochemical properties compared to conventional fruit”
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