Published in

IOS Press, Journal of Berry Research, 1(4), p. 1-10, 2014

DOI: 10.3233/jbr-140068

Links

Tools

Export citation

Search in Google Scholar

The effects of pre-harvest and post-harvest factors on the nutritional quality of strawberry fruits: A review

This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

Full text: Download

Green circle
Preprint: archiving allowed
Green circle
Postprint: archiving allowed
Red circle
Published version: archiving forbidden
Data provided by SHERPA/RoMEO

Abstract

In the last years, the nutritional quality of fruits has been widely evaluated and requested by consumers, mainly because of the health effects they provide. As known, these benefits can be due to micronutrients, as vitamins and minerals, but also to phenolic compounds, as flavonoids and ellagitannins. In this context, strawberries represent a very good choice for a diet low in saturated fats and sodium and, at the same time they are rich in fiber, potassium and other minerals, vitamins, and antioxidant phytochemicals: all elements that are currently considered as the essential constituents of a well-balanced diet. However, the nutritional quality of strawberry fruits can be considerably affected by several pre-harvest and post-harvest conditions, which, in most cases, may decrease the nutrient and the phytochemical contents of this fruit. This paper reviews and updates the current knowledge on the nutritional and phytochemical composition of strawberry, paying particular attention on the role played by the genotype, the maturity, the environment, the storage and the processing on the nutritional quality of this fruit.