Organoleptic and functional characteristics of some local Turkish strawberry cultivars

Strawberry (Fragaria × ananassa Duch.) has been known as one of the most consumed fruit in Turkey due to its high nutritional value. Three Turkish local cultivars such as 'Osmanlı', 'Kara', and 'Tüylü' were evaluated in terms of their total phenol, organic acid and sugar amount as well as for their antioxidant potential. The organic acid content of the three cultivars ranged between 0.82 to 0.93% where the major acid was citric acid. About the sugar amount, the highest one was detected in 'Tüylü' with 7.87%. Total phenolic content ranged between 40.11 and 47.34 mg GAE 100 g^‑1 FW. 'Kara' presented the highest amount of it as well as the highest antioxidant scavenging activities with 80.45±0.53% and 69.02±0.26% for DPPH and ABTS, respectively.