Changes of quality characteristics and aroma compounds of hybrids and some strawberry cultivars during harvest periods

In this study fruit quality characteristics (yield per plant, total soluble solids (TSS), acidity, fruit weight, etc.) and volatile aroma production of 9 strawberry cultivars and 12 hybrid types which were obtained by breeding during 1984-1996 were investigated. Volatile aroma substances were determined by gas chromotography with 14 standards in our laboratory. Aroma contents of 475/04, 477/l, 477/2, 477/3, 488/1, 489/A, 496/2, 504/7, 502/B, 615, 685 and 689 hybrid types were found much higher than the cultivars. In addition the levels of transfer of the volatile compounds from the cultural varieties to these types were determined. It was also observed that there were increases in the amount of aroma in fruit samples harvested in different periods, especially towards to the end of the harvesting season. The highest number of aroma components and aroma production were found in type 477/3. On the other hand, the highest aroma production was found in cv. Ottoman which was followed by Oso Grande. Ottoman exhibited all the 14 aroma compounds determined in this study. As the season progressed there was an increase in the amount of aroma compounds and TSS content. However, flesh firmness and acidity decreased. The highest yield per plant was found in cv Dorit. © ISHS