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Information @ a Glance

  • The strawberry is a member of the rose family.
  • A strawberry consists of many tiny individual fruits embedded in a fleshy  scarlet receptacle. The brownish or whitish specks, commonly considered seeds, are the true fruits. These berry components make strawberries relatively high in fiber.
  • Strawberries are also an excellent source of vitamin C, a good source of folate and potassium, and are relatively low in
  • Strawberry fruit is a kind of fruit that easily damaged and have a shelf life that is not long. At the time of harvest, the strawberries are not harvested simultaneously.
  • Strawberry plants can live for 9 months. From January-October.
  • Strawberries harvested 2 times a day, with a 4-month harvest period. Each harvest can yield 3-6 kg of strawberries.
  • Low-calorie strawberry jams were prepared by the replacement of sugar with fructose + aspartame and fructose syrup + aspartame.
  • Low-calorie strawberry jams were prepared with low methoxyl pectin and low methoxyl amidated (LMA) pectin since they are used for low-calorie product formulas.
  • Strawberry jam samples were stored at room temperature and at 4C, while low-calorie jams were stored at 4C only.
  • The major diseases causing storage losses in strawberries are gray mold rot, rhizopus rot and leather rot. Prompt pre-cooling to temperature of 5" C or below and holding at such temperature in transit, storage and during marketing will minimize such losses to the least level.
  • The sensory quality of the strawberry jams was evaluated by a trained panel with proven skills (n = 1013) using descriptive analysis (Lawless & Heymann 1998). Sensory evaluation was carried out after 1 week (III), 2 weeks or 4 months storage (IV) at 5C or after 1 month storage at  22C with daily illumination (V).

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