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Evaluation of Nutritive Value and Shelf Life of Strawberry Genotypes

Sushan Chowhan
Bangladesh Institute of Nuclear Agriculture, Sub -station, Khagrachari, Bangladesh.

Md Shyduzzaman Roni
Department of Horticulture, BangabandhuSheikh Mujibur Rahman Agricultural University, Gazipur, Bangladesh.

Shaikh Shakib Ahmed
AB Bank Ltd, Rangpur Branch, Bangladesh

Hanif Uddin
Agriculture and Food Security Program, BRAC, Lalmonirhat, Bangladesh.

Md Mahmudul Hasan
Apex Organic Soya Industries Ltd., Sapmara, Gaibandha, Bangladesh.

Abstract/ Executive Summary:

An investigation was carried out to evaluate the nutritive value and shelf life of five strawberry genotypes. It was found that under fresh condition the highest ascorbic acid (45.76 mg/100g) was obtained by Rabi-3 and the highest β-carotene (15.09 IU/100g) by Festival. The maximum amount of reducing sugar (6.373 g/100g) and non-reducing sugar (2.947 g/100g) was recorded in Camarosa and Festival respectively. The maximum amount of calcium (0.480%) in BADC Strawberry, iron (93.50 ppm) in Rabi-3, phosphorus (0.081%) and potassium (0.854%) in BARI Strawberry-1 was recorded. Under different temperature and packaging conditions, polyethylene package at 4⁰C proved to be superior to others in all respects. The highest shelf life (47.00 days) and ascorbic acid (42.76 mg/100g) after four days of storage was obtained by Camarosa in this condition; whereas the lowest shelf life (2.33 days) and ascorbic acid (10.12 mg/100g) was recorded in BADC Strawberry in plastic punnet package at 25⁰C.

Keywords: Nutritive value, Shelf life, Packaging, Strawberry genotype

Location: Department of Horticulture and Department of Soil Science, Bangabandhu Sheikh Mujibur Rahman Agricultural University, Gazipur

Start Date: 00-01-2012

End Date: 00-04-2012

Program Area: Quality and Nutrition

Commodity: Strawberry

Objectives:

To find out optimum storage conditions for increasing the shelf life and to determine the nutritive value of strawberries under different storage conditions.

Methodology:

The investigation was carried out in the laboratory of the Department of Horticulture and Department of Soil Science, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur during the period from January to April, 2012. The experiment consisted of three factors. Five genotypes - Rabi - 3, Camarosa, BARI Strawberry - 1, BADC Strawberry and Festival were treated as factor A. Three storage conditions - Control or RT, 4 ºC and 12 ºC were treated as factor B. Two packaging conditions - polyethylene package (0.05 mm thickness) and plastic punnet (0.25 mm thickness) were treated as factor C. The experiment was laid out in factorial completely randomized design (CRD) with three replications. Data on ascorbic acid (mg/100g), β - Carotene (IU/ 100g), reducing sugar (g/100g), total sugar (g/100g) and non reducing sugar (g/100g) was recorded immediate after harvesting of the fruits. Calcium (%), Iron (%), Phosphorus (%) and Potassium (%) were determined from the oven dried samples. Shelf life (days) and ascorbic acid (mg/100g) content under different treatments was also recorded. Shelf life (days) of strawberry fruits under different temperatures (4 ºC, 12 ºC, RT) and packaging conditions (polyethylene pack and plastic punnet) were measured by initiation of any objectionable symptom (like microbial infection, colour change, objectionable odor etc.) which was observed by eye estimation. Changes in ascorbic acid content under different temperature and packaging conditions were determined four days after putting into storage. Ascorbic acid content was determined as per the procedure described. For β - Carotene estimation, one gram of sample was crushed and mixed thoroughly with 10 mL acetone: hexane (4:6) solution. This sample was centrifuged and optical density of the supernatant was measured by spectrophotometer (Model no. 200 - 20, Hitachi, Japan) at 663 nanometer, 645 nanometer, 505 nanometer and 453 nanometer. Calculation was done according to the formula of Nagata et al.. Reducing, non - reducing and total sugars were estimated as per the procedure described by Somogyi using Bertrand A, Bertrand B and Bertrand C solutions. Dried plant materials were digested with concentrated HNO₃ and HClO₄ mixture as described for determination of total calcium, iron, phosphorus and potassium content. Calcium, iron and potassium extract readings were taken in atomic absorption spectrophotometer at wavelength of 422.8 nanometer, 248.3 nanometer and 766.5 nanometer respectively. Total phosphorous contain in the extract was determined by Vanadomolybdate yellow colour method. The absorbance was measured at 440 nanometer wavelength by a double beam spectrophotometer. The collected data on various parameters were statistically analyzed using MSTAT - C program and the significance was tested by ANOVA. The means of different parameters were compared by Duncan's Multiple Range Test (DMRT) at 1% or 5% level of probability (Gomez and Gomez 1984).

Source of Information: Asian J. Med. Biol. Res. March 2016, 2(1): 19-26, ISSN 2411-4472

Article Link (Online Journal): DOI: http://dx.doi.org/10.3329/ajmbr.v2i1.27564

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

On the basis of the obtained results, it may be concluded that, nutritional status such as ascorbic acid, carotene, sugar, calcium, iron, and phosphorus of strawberry varied significantly, this might be due to the genotypic and climatic variations. Potassium content was not influenced by genotypes; it was more or less equal in all cases. Strawberries kept in polyethylene packages at 4ºC temperature provided maximum shelf life. Percent loss of ascorbic acid is comparatively lower when strawberries are stored at this temperature in polyethylene packaging.

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