Strawberry sugar content
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Strawberry Sugar Content: An Overview of Research Findings
Major Sugars in Strawberries: Glucose, Fructose, and Sucrose
Strawberries are known for their sweet taste, which is primarily due to the presence of three major sugars: glucose, fructose, and sucrose. Research has shown that the concentrations of these sugars can vary significantly among different strawberry varieties and growing conditions. For instance, glucose content ranges from 1.89 to 4.52 g/100 ml, fructose from 2.14 to 4.14 g/100 ml, and sucrose from 0.90 to 3.87 g/100 ml1. These sugars collectively contribute to the total sugar content, which can range from 5.35 g/100 ml to 10.96 g/100 ml1.
Influence of Cultivar and Growing Conditions
The sugar content in strawberries is influenced by the cultivar and the growing conditions. For example, strawberries grown in Brazil showed significant differences in sugar content among six different cultivars, with fructose being the predominant sugar in almost all cultivars2. Similarly, strawberries grown in the Right-Bank Forest-Steppe zone of Ukraine exhibited varying sugar levels, with the Honey variety having the highest sugar content at 8.6%6. Additionally, the sugar composition in strawberries can be affected by whether they are grown in the open field or under forced culture, with some cultivars like 'Toyonoka' and 'Hokowase' showing higher fructose and glucose levels compared to others7.
Genetic Modification and Sugar Content
Genetic modification has been explored as a method to alter the sugar content in strawberries. One study used antisense suppression of the ADP-glucose pyrophosphorylase (AGPase) gene to increase the soluble sugar content in strawberries. The transgenic plants showed a 16-37% increase in total soluble sugar content compared to control plants, particularly at the red stage of fruit development3. This suggests that genetic engineering can be an effective strategy for enhancing the sweetness of strawberries.
Sugar Content Distribution and Measurement Techniques
Advanced techniques like near-infrared hyperspectral imaging (NIR-HSI) have been employed to visualize the spatial distribution of sugar content in strawberries. This method allows for the creation of Brix heatmap images, which provide a detailed view of sugar distribution within the fruit flesh4. Such techniques are valuable for non-contact quality monitoring of strawberries.
Relationship Between Sugar Content and °Brix
The °Brix scale, which measures the sugar content in an aqueous solution, is often used to assess the sweetness of strawberries. Studies have shown a positive correlation between °Brix values and the total sugar content in strawberries. For example, a study evaluating eight strawberry cultivars found that higher °Brix values were associated with increased sugar and acid contents, indicating a balanced and desirable flavor profile9.
Enzymatic Activity and Sugar Composition
The enzymatic activity within strawberries also plays a crucial role in determining their sugar composition. Invertase, an enzyme responsible for hydrolyzing sucrose into glucose and fructose, has been identified as the main enzyme influencing sugar composition in strawberries. High invertase activity correlates with higher glucose and fructose levels, which are predominant sugars in ripe strawberries10.
Conclusion
The sugar content in strawberries is a complex trait influenced by various factors, including cultivar, growing conditions, genetic modifications, and enzymatic activities. Understanding these factors can help in the cultivation of strawberries with desired sweetness levels, enhancing their appeal to consumers. Advanced measurement techniques and genetic engineering offer promising avenues for optimizing sugar content in strawberries, ensuring high-quality and flavorful fruits.
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Sugars and acids of strawberry varieties
Strawberry varieties have different sugar and acid compositions, with 'Senga Sengana' having the highest sugar content and 'Jonsok' and 'Honeoye' having lower sugar content.
Highly CitedInfluence of cultivar on quality parameters and chemical composition of strawberry fruits grown in Brazil.
Cultivars significantly influence strawberry quality parameters and chemical composition, with Campineiro showing the highest anthocyanin content and Campineiro having twice the ascorbic acid found in Dover.
Highly CitedModification of Sugar Composition in Strawberry Fruit by Antisense Suppression of an ADP-glucose Pyrophosphorylase
Antisense suppression of the AGPase gene in strawberry plants effectively increases soluble sugar content and decreases starch content, potentially benefiting strawberry production.
Visualization of Sugar Content Distribution of White Strawberry by Near-Infrared Hyperspectral Imaging
Near-infrared hyperspectral imaging effectively visualizes the spatial distribution of sugar content in white strawberry fruit flesh, offering potential for a noncontact system to monitor white strawberry quality.
Sugar content and expression of sugar metabolism-related gene in strawberry fruits from various cultivars
High sugar content strawberry cultivars express more genes involved in sugar transport and synthesis, while low sugar content cultivars express more genes involved in sugar degradation.
CONTENT AND COMPOSITION OF SUGARS AND ORGANIC ACIDS IN STRAWBERRIES, GROWN IN THE RIGHT-BANK FOREST- STEPPE ZONE OF UKRAINE
Strawberry berries of Dukat, Honey, and Polka varieties in Ukraine have varying sugar content, with Dukat having the highest organic acid content, and their taste varies between sweet and sour, depending on the variety.
Variation in Sugar Content in Fruit of Four Strawberry Cultivars Grown in the Field and under Forced Culture, Harvest Years, and Maturation Stages
Strawberry cultivars have distinct sugar compositions, with 'Toyonoka' and 'Hokowase' having higher fructose and glucose content, and the sugar composition remains nearly constant across harvest years, cropping types, and developmental stages.
Soluble Sugar Content in Fruit of Nine Wild and Forty-one Cultivated Strawberries
Sugar content is an important factor in breeding high-quality, sweet strawberry cultivars, with sugar content correlating positively to plant height, leaf area, and soluble solid content.
Relationship between sugar content and °Brix as influenced by cultivar and ripening stages of strawberry
Strawberry cultivar and ripening stage significantly influence sugar content and acid ratio, with 'Primoris' showing high sugar content and a balanced relationship, while 'Nieva' shows the lowest values.
Sugar and acid-related quality attributes and enzyme activities in strawberry fruits: invertase is the main sucrose hydrolysing enzyme.
In strawberries, invertase is the main sucrose hydrolysing enzyme, with glucose being the predominant sugar and citrate accounting for two-thirds of total acid content.
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