Characterization of physico-chemical and bio-chemical compositions of selected four strawberry cultivars

The physico-chemical and bio-chemical compositions of 'Hongyan', 'Tiangxiang', 'Tongzi I' and 'Zhangji' strawberries in China were analyzed. Their values were pH 3.42 to 3.73, titratable acidity 0.63 to 0.79 g/100 g FW, total soluble sugars 5.26 to 8.95 g/100 g fresh weight (FW), ascorbic acid 21.38 to 42.89 mg/100 g FW, total phenolics 235.12 to 444.73 mg/100 g FW, pectin 82.84 to 96.13 mg/100 g FW, total organic acids 874.30 to 1216.27 mg/100 g FW, individual phenolics other than anthocyanins 7.60 to 12.18 mg/100 g FW, free amino acids 13.35 to 32.66 mg/100 g FW, monomeric anthocyanins 4.47 to 4719 mg/100 g FW, antioxidant capacity of DPPH 14.14 to 18.87 and FRAP 7.97 to 10.54 equal to mg/100 g ascorbic acid, polyphenol oxidase (PPO) activity 0 to 0.42 Abs/min, peroxidase (POD) activity 0.17 to 0.34 Abs/min and pectin methyl esterase (PME) activity 0.012 to 0.018 mL/min. 'Tongzi I' was most suitable for food processing due to the highest titration acidity, total phenolics, pectin, total organic acids, monomeric anthocyanins, antioxidant capacity of center dot DPPH and FRAP with lower PPO, POD and PMF, activity.