SciELO - Scientific Electronic Library Online

vol.16 issue1Effect of Heat Treatment on Quality of Refrigerated Fresh-cut Cherry PeppersEmerging Chemical Agents for Microbiological Control of Tatsoi Sprouts author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand



Related links


Agrociencia (Uruguay)

Print version ISSN 1510-0839On-line version ISSN 2301-1548


LADO, Joanna et al. Fruit Quality and Consumer Liking of Different Strawberry Cultivars. Agrociencia Uruguay [online]. 2012, vol.16, n.1, pp.51-58. ISSN 1510-0839.

The strawberry production system in the north of Uruguay is primarily done under low and high tunnels with the objective of obtaining fruit during autumn, winter and spring. The aim of INIA’s breeding program is to obtain varieties adapted to local environmental conditions, resistant to pests and diseases, with high fruit quality, good flavour and extended postharvest life. The aim of this work was to evaluate fruit quality of six strawberry cultivars (INIA Yvahé, INIA Guenoa, Yurí, Earlibrite, SGK50.4 and SGJ37.2) throughout harvest season and the sensory evaluation of the three INIA cultivars available in the market. Three replicates per cultivar were analyzed at harvest for external and internal quality for each date considered (June, September and October). Three cultivars were selected (INIA Yvahé, INIA Guenoa, Yurí) for sensory evaluation with consumers in the October harvest. Yurí showed the highest fruit quality, being the cultivar with the higher fruit firmness throughout harvest season (20-55 % ). The three selected cultivars showed high consumer overall and flavour acceptability scores. According to consumer’s perception, clear differences on sensory attributes existed between cultivars, mainly in sweetness, acidity, size, firmness and shape. Yurí was perceived by consumers sweeter and firmer than INIA Guenoa and INIA Yvahé. It is possible to conclude that fruit quality is dependent on harvest date and that the cultivars considered were highly accepted by Uruguayan consumers.


        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )


Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License