Published in Scientific Papers. Series B, Horticulture, Vol. LXVIV, Issue 1
Written by Ioana MOLDOVAN, Lehel LUKÁCS, Gabriela Maria ROMAN, Sándor RÓZSA, Tincuța-Marta GOCAN, Orsolya BORSAI
Strawberries (Fragaria × ananassa) are highly appreciated for their sensory attributes and nutritional benefits, but their quality can vary significantly between fresh and processed forms. This study aimed to compare the quality characteristics of fresh strawberries of three different varieties, namely, 'Karima’, 'Auge’ and 'Monterey’ with their processed counterparts in the forms of jelly and syrup. Key parameters such as color, texture, total soluble solid content (°Brix), total acidity, vitamin C and phenolic compounds were evaluated. Fresh strawberries exhibited superior color, firmness, and higher levels of bioactive compounds, including vitamin C and phenolics, compared to the processed products. However, jelly and syrup retained substantial soluble solids and demonstrated an extended shelf life, making them suitable alternatives for long-term consumption. Processing led to significant changes in pH and acidity, with jelly maintaining a better balance between sweetness and tartness compared to syrup. Although antioxidant activity decreased during processing, both jelly and syrup still provided notable health benefits. This study highlights the trade-offs between sensory and nutritional quality in fresh and processed strawberries, offering insights into their uses and consumers’ preferences.
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