Update on Sensory Evaluation of University of Florida Strawberry Selections

Anne Plotto, Elizabeth Baldwin, Jinhe Bai, Jan Narciso, Vance Whitaker, Craig Chandler

Abstract


The University of Florida strawberry breeding program has evaluated eating quality of fruit from advanced selections using sensory taste panels. Selections FL 05-107, FL 06-38, and FL 09-127 were compared with the commercial cultivars ‘Strawberry Festival’ and ‘Florida Radiance’ during two consecutive years, along with other hybrids. Plants were grown in replicated blocks. Fruit were harvested monthly during the season and evaluated by a trained panel 1 or 2 days after harvest. Fruit were also analyzed for soluble solids content (SSC) and titratable acidity (TA). FL 05-107 produced the firmest fruit, followed by FL 06-38. FL 05-107 also had high eating quality, with high sweetness and strawberry flavor most of the time. FL 09-127 was one of the sweetest strawberries, with high strawberry flavor. Sweetness of FL 09-127 could be explained by high SSC, which was significantly higher than the other selections on four harvests out of five. Sensory evaluation provides data assuring that newly released cultivars will have optimal eating quality.


Keywords


Fragaria×ananassa, flavor, eating quality, descriptive analysis

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Proc. Fla. State Hort. Soc.     ISSN 0886-7283