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Molecules 2014, 19(7), 10370-10385; doi:10.3390/molecules190710370

Variation in the Bioactive Compound Content at Three Ripening Stages of Strawberry Fruit

Department of Agricultural Technology, Storage and Transport, Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, HR-10000 Zagreb, Croatia
Department of Applied Chemistry and Ecology, Faculty of Food Technology, J. J. Strossmayer, University of Osijek, Kuhačeva 18, HR-31000 Osijek, Croatia
Author to whom correspondence should be addressed.
Received: 27 May 2014 / Revised: 7 July 2014 / Accepted: 8 July 2014 / Published: 17 July 2014
(This article belongs to the Collection Bioactive Compounds)
View Full-Text   |   Download PDF [348 KB, uploaded 17 July 2014]


During the harvest season of two consecutive years, five strawberry cultivars (‘Arosa’, ‘Elsanta’, ‘Marmolada’, ‘Miss’ and ‘Raurica’), grown in the continental part of the Republic of Croatia, were examined. Strawberry fruits quality was evaluated by individual phenol compounds, individual anthocyanins and fruit color. Fruits were harvested in three different periods. Analyzed strawberry cultivars show very good average values of the studied phenolic acids and flavonoids with predominant caffeic acid and epicatechin content in all researched strawberry cultivars. Considering the content of individual anthocyanins, pelargonidin 3-glucoside is predominant in strawberry extract followed by cyanidin-3-glucoside and pelargonidin 3-rutinoside. The correlation between individual anthocyanin content and chromaticity parameters was detected in all strawberry cultivars, additionally correlation coefficients and statistical significance were much lower. The results show a positive association between cultivar and harvest time on strawberry pulp color, with each of the color variables, a, b, a/b ratio, C, L and values. View Full-Text
Keywords: Fragaria x ananassa Duch.; harvest period; anthocyanin content; phenolic acids; flavonoids Fragaria x ananassa Duch.; harvest period; anthocyanin content; phenolic acids; flavonoids
This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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MDPI and ACS Style

Voća, S.; Žlabur, J.Š.; Dobričević, N.; Jakobek, L.; Šeruga, M.; Galić, A.; Pliestić, S. Variation in the Bioactive Compound Content at Three Ripening Stages of Strawberry Fruit. Molecules 2014, 19, 10370-10385.

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