The effects of genotype and growing conditions on antioxidant capacity, phenolic compounds, organic acid and individual sugars of strawberry

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dc.contributor.authorGunduz, Kazim
dc.contributor.authorOzdemir, Emine
dc.date.accessioned2024-09-18T20:59:07Z
dc.date.available2024-09-18T20:59:07Z
dc.date.issued2014
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn this study, the genotypic and environmental effects for bioactive compounds in strawberries were partitioned. 13 strawberry genotypes from diverse breeding programs were selected. The genotypes were grown in three growing conditions: greenhouse (GH), plastic tunnel (PT) and open-field (OF) for two growing seasons. The results indicated that the genotypes were significantly different for most of the characteristics tested except the ferric reducing ability assay (FRAP) and Trolox-equivalent antioxidant capacity assay (TEAC) in the second growing season, while the growing conditions were only significant for total phenolic content (TPC) and fructose and total sugar content in the first growing season. Genotype had 71% and 72% of the total variance for total monomeric anthocyanin contents (TMA), while it had only 12% and 13% of the variance for TPC in the first and second year of the experiment. Genotype effect was larger than that from the growing conditions for most of the bioactive component variables in the experiment indicated that breeding for bioactive components may be successful. (C) 2014 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipMustafa Kemal University Scientific Research Projects [08-M-0101]en_US
dc.description.sponsorshipThis study was supported by Mustafa Kemal University Scientific Research Projects (Project No: 08-M-0101). I would like to thank Dr. Sedat Serce, Dr. Mustafa Ozgen and the valuable help of Dr. Jim Hancock help in editing the manuscript is gratefully acknowledged. This article is a part of Ph.D. thesis of Kazim Gunduz.en_US
dc.identifier.doi10.1016/j.foodchem.2014.01.064
dc.identifier.endpage303en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid24594188en_US
dc.identifier.scopus2-s2.0-84894171528en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage298en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2014.01.064
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12394
dc.identifier.volume155en_US
dc.identifier.wosWOS:000333730000043en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectStrawberryen_US
dc.subjectAntioxidant capacityen_US
dc.subjectFruit qualityen_US
dc.subjectAnthocyaninsen_US
dc.subjectGrowing conditionsen_US
dc.titleThe effects of genotype and growing conditions on antioxidant capacity, phenolic compounds, organic acid and individual sugars of strawberryen_US
dc.typeArticleen_US

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