US researchers have confirmed that the sensory quality of strawberries plays a strong influence on consumer preferences, as a result of a complex balance of sweetness, aroma, texture and appearance.
The University of Florida’s Gulf Coast Research and Education Center in Wimauma and the US department of agriculture’s Agricultural Research Service (USDA-ARS) in Winter Haven, have revealed the factors affecting the eating quality of promising strawberry selections in the University of Florida breeding programme, as well as the impact of the harvest date on the fruits’ chemical and sensory characteristics.
The sensory study took place during 2006 and 2007. The researchers evaluated five selections and one cultivar of the University of Florida breeding programme, as well as two new cultivars from Australia, Rubygem and Sugarbaby.
A total of 50 and 51 panellists participated in the February and March 2006 panels, respectively, with 62 per cent to 63 per cent female panellists. The following year, 60 to 66 panellists participated in the taste panels.
The panellists’ ages ranged from younger than 26 to older than 65, with the majority aged between 36 and 55.
The sensory evaluation showed that tasters determined a high variation among Florida strawberries in terms of flavour, sweetness and tartness preferences.
Lead author Anne Plotto of the USDA-ARS said: “This study shows that aroma volatiles and sugar levels must be balanced to ensure a flavour appealing to consumers. Although germplasm strongly influenced volatile composition and perceived flavour, harvest date and season were also found to be an important factor influencing strawberry composition.
“Genotypes with low flavour ratings were most often judged as ‘not sweet enough’ by the panellists, thus linking flavour to sweetness preference.”
