COMBINING QUALITY AND ANTIOXIDANT ATTRIBUTES IN THE STRAWBERRY: THE ROLE OF GENOTYPE
In the last few years the nutritional value of fruit has been widely studied and requested by the consumers, especially for the general health benefits it can provide. These benefits can be ascribed mainly to the Total Antioxidant Capacity (TAC) of fruit which is determined by a complex combination of bioactive compounds. Both quality and antioxidant attributes are good tools to describe the nutritional quality of fruit. In this work soluble solid content (SS) and titratable acidity (TA) were considered for strawberry quality attributes and TAC and total phenolic content (TPH) as nutritional attributes. All these attributes were screened in different strawberry genotypes (cultivars and selections) and progenies from different cross combinations, for selecting new genetic material (offspring) with increased nutritional quality.
Diamanti, J., Capocasa, F., Mezzetti, B. and Battino, M. (2009). COMBINING QUALITY AND ANTIOXIDANT ATTRIBUTES IN THE STRAWBERRY: THE ROLE OF GENOTYPE. Acta Hortic. 842, 471-474
Fragaria × ananassa, breeding, selection, nutritional quality