Agronomic characteristics and phytochemical profiles of advanced June-bearing strawberry lines for the northern Canadian climate

Authors

• Zhichun Xie College of Forestry‚ Northwest A&F University‚ Yangling‚ Shaanxi‚ 712100, P.R. China
• Jinshuan Fan College of Forestry‚ Northwest A&F University‚ Yangling‚ Shaanxi‚ 712100, China
• Denis Charlebois Horticulture Research and Development Centre, Agriculture and Agri-Food Canada, 430 Gouin Blvd., St-Jean-sur-Richelieu, QC, Canada, J3B 3E6
• Dominique Roussel
• Claudine Dubé Horticulture Research and Development Centre, Agriculture and Agri-Food Canada, 430 Gouin Blvd., St-Jean-sur-Richelieu, QC, Canada, J3B 3E6
• Marie Thérèse Charles Horticulture Research and Development Centre, Agriculture and Agri-Food Canada, 430 Gouin Blvd., St-Jean-sur-Richelieu, QC, Canada, J3B 3E6
• Shahrokh Khanizadeh Agriculture and Agri-Food Canada K.W. Neatby bldg., 960 Carling Ave. Ottawa, Ontario, K1A 0C6

DOI: https://doi.org/10.23986/afsci.8431

Keywords:

breeding, fruit attributes, phytochemical

Abstract

Eleven advanced strawberry lines (‘SJ011‑10’, ‘SJ0440‑2’, ‘SJ061‑8’, ‘SJ066‑3’, ‘SJ069‑3’, ‘SJ069‑12’, ‘SJ0814‑37’, ‘SJ8518‑11’, ‘K04‑12’, ‘LL0220‑10’ and ‘V151’) were evaluated for their yield, fruit quality, total phenolic content, total antioxidant capacity, and phenolic composition, and were compared with a commercial cultivar (‘Wendy’). The results showed that ‘SJ069‑3’ had excellent soluble solids content, mid-level titratable acidity, low weight loss, and the best firmness among all the cultivars. Higher total antioxidant capacity was found in ‘SJ069‑3’, according to ferric reducing antioxidant power and oxygen radical absorbance capacity assays, an indication that ‘SJ069‑3’ is a promising new cultivar for the fresh market. In addition to rich individual phenolics, ‘SJ061‑8’ had the highest total antioxidant capacity, which was significantly different from the other genotypes, suggesting the potential use of this line as parent material in breeding or as a functional food ingredient. There was a strong relationship between total antioxidant capacity and total phenolic content, according to Folin–Ciocalteu, ferric reducing antioxidant power, and oxygen radical absorbance capacity assays. This study confirms that anthocyanins are major phenolic compounds contributing to the main antioxidant power of strawberries.