Pulse Brain · Growing Health Evidence Index
Peer-reviewed

Strawberry Production in Soilless Culture Systems: A Comparative Analysis of Volatile Metabolites, Quality, and Sensory Traits in Three Cultivars

Malorni L, Di Renzo T, Matarazzo C, Petriccione M, Ferrara E, Capriolo G, Baruzzi G, Sbrighi P, Cozzolino R

Foods · 2026

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Summary

Strawberry aroma and flavor are key determinants of consumer acceptance and market value, yet their relationship with physico-chemical and functional traits remains complex and cultivar-dependent. This study aimed to characterize the volatile profile, quality parameters, antioxidant capacity, microbial load, and sensory attributes of three strawberry cultivars (‘Rossetta’, ‘Melissa’, and ‘Gioelita’) grown in soilless culture systems and harvested at the commercial ripening stage. ‘Melissa’ showed significantly higher total soluble solids (8.65 °Brix) than ‘Rossetta’ (7.78 °Brix) and ‘Gioelita’ (7.47 °Brix), while titratable acidity was highest in ‘Gioelita’ (4.97 mg CA/L). Regarding phytochemical traits, ‘Melissa’ exhibited the greatest total polyphenol, flavonoid, and antioxidant capacity

Source type
Peer-reviewed study
DOI
10.3390/foods15061072
Catalogue ID
BImvhaibh2-8n1275
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