Combining quality and antioxidant attributes in the strawberry: The role of genotype

The nutritional value of fruit has been widely studied and is demanded by consumers, especially for protection against cardiovascular disorder, cancer and other diseases, as well as for general health benefits. These benefits can also be ascribed to the total antioxidant capacity (TAC) of fruit. Fruit nutritional quality can be described by a standard quality parameter and the analyses of nutritional parameters, such as antioxidant capacity (and specific related compounds). In this study, firmness, colour, soluble solids content and titratable acidity were considered as quality parameters and TAC and total phenolic content as nutritional parameters. All these attributes were screened in 20 strawberry genotypes (cultivars and selections) for the selection of new improved genetic material (offspring) originating from different cross combinations, including an F1 Fragaria virginiana spp. glauca among parents. Results indicate that the effect of the genotype on strawberry nutritional quality is stronger than that of the cultivation conditions. However, commercial cultivation did not show a high range of variation of fruit nutritional quality, particularly for the nutritional parameters. The study of offspring originating from different cross combinations showed that fruit nutritional quality can be considered an inheritable trait and that the variability of fruit nutritional quality among commercial cultivars can be improved by breeding. Finally, results demonstrate the role of F. virginiana spp. glauca as an important genetic source of the fruit nutritional quality.