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High-anthocyanin strawberries through cultivar selection

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Fredericks, C. H., Fanning, K. J., Gidley, M. J., Netzel, G., Zabaras, D., Herrington, M. and Netzel, M. (2013) High-anthocyanin strawberries through cultivar selection. Journal of the Science of Food and Agriculture, 93 (4). pp. 846-852. ISSN 0022-5142

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Article Link: http://dx.doi.org/10.1002/jsfa.5806


BACKGROUND: Diets high in fruit and vegetables are known to have significant health benefits. This is in part due to the presence of phytochemicals, which possess potential protective health benefits. This study focuses on the ability of strawberries to be bred for higher anthocyanin content. This is a major contributor to the characteristic colour and nutritional value of ripe strawberries, together with phenolic acids, ascorbic acid and total antioxidant capacity. RESULTS: Anthocyanins in five commercial strawberry cultivars and three breeding lines were assessed. This led to the discovery of one breeding line (BL 2006-221) as an exceptional source of anthocyanins (approximate to 1 g kg1 fresh weight), with approximately double the levels of current commercial cultivars. Temperature was shown to influence anthocyanin extraction, with 40 degrees C being the best extraction temperature using the accelerated solvent extraction (ASE) method. Hue angle and anthocyanin concentration showed a good correlation (r2 = 0.69). CONCLUSION: The new breeding line BL 2006-221 has the potential to be used in the development of phytochemically rich strawberry cultivars. Using hue angle as a screening tool for total anthocyanin concentration and extraction of anthocyanins from strawberries by ASE at 40 degrees C would support such cultivar development. (c) 2012 Commonwealth of Australia

Item Type:Article
Business groups:Crop and Food Science
Additional Information: Fredericks, Charissa H. Fanning, Kent J. Gidley, Michael J. Netzel, Gabriele Zabaras, Dimitrios Herrington, Mark Netzel, Michael Wiley-blackwell Hoboken
Keywords:strawberries new breeding lines phytochemicals anthocyanin antioxidant capacity HPLC-PDA-ESI-MS accelerated solvent extraction (ASE) fragaria-x-ananassa performance liquid-chromatography prunus-avium l. antioxidant capacity phenolic-compounds vitamin-c storage-temperature nutritional quality postharvest storage bioactive compounds
Subjects:Plant culture > Fruit and fruit culture > Berries and small fruits
Science > Botany > Genetics
Live Archive:07 Oct 2014 04:59
Last Modified:03 Sep 2021 16:49

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