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Problems of a longtime strawberry growing in one plot

100%

Lugauskas A., Repeckiene J., Uselis N., Rasimskiene A. B.

Acta Scientiarum Polonorum. Hortorum Cultus

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2003

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tom 02

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nr 2

Long term investigations revealed that cultivation of strawberries (Fragaria magna Thuill.) for 10 years continuously in one plot reduces their vitality: the number of the produced runners decreases by 41%, of leaves – by 30%, form only 28% of inflorescence, the yield reduces by 50% in comparison with strawberries grown for two years in a new plot. Evident decline in the vitality and productivity of strawberries was detected during 4th–6th years of cultivation. Unequal reaction of the tested cultivars upon the durability of cultivation was noticed; strawberries of the cultivar ‘Senga Sengana’ reacted slightly, while the ones of the cultivar ‘Nida’ – strongly. It is related with different sensibility of these cultivars towards the disease agents of root rots. It was determined that long-term cultivation of the Fragaria genus plants results in the accumulation of the parasitic fungi propagules in soil: Ascochyta fragaricola, Cercospora fragariae, Fusarium oxysporum, F. solani, Perenospora fragariae, Phytophthora cactorum, Pythium intermedium, P. ultimum, Plasmodiophora brassicae, Sclerotium rolfsii, Verticillium alboatrum. Therefore, cultivation of strawberries in the same plot for longer time increases the phytopathogenic potential of soil, and short interval (1–2 years) between planting has little significance upon it. The second reason for low productivity of strawberries cultivated for a long in one plot is soil tiredness caused by fungi, synthesising and excreting into surrounding toxic secondary metabolites, widespread in the rhizosphere, especially those belonging to the Penicillium genus: P. janthinellum, P. verruculosum var. verrucosum, P. canescens, P. spinulosum.

2

Preliminary notes on somaclonal variations of strawberry

88%

Simon I., Racz E., Zatyko J. M.

Fruit Science Reports

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1987

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tom 14

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nr 4

3

Plant-microbes interactions: possible outlook

88%

Suslova O., Samojlenko T.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

4

Accelerated strawberry growing under perforated film and needled cloth

88%

Radajewska B.

Folia Horticulturae

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2005

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tom 17

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nr 2

5

Differences in the structure of pollen in the ‘Senga Sengana’ and ‘Selva’ cultivars of Fragaria × ananasa

88%

Borkowska I., Domaciuk M., Bernat M.

Agronomy Science

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2020

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tom 75

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nr 4

6

Production and economic efficiency in the cultivation of strawberry (Fragaria × ananassa Duch.) depending on the method of production - case study

88%

Pawlak J., Wroblewska W., Paszko D.

Agronomy Science

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2022

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tom 77

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nr 1

7

First report of tan-brown rot [Hainesia lythri] on strawberry fruits in Poland

88%

Golebniak B., Jarosz A.

Phytopathologia Polonica

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2004

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tom 31

8

Storage of strawberry pollen

88%

Aslantas R., Pirlak L.

Acta Agrobotanica

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2001

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tom 54

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nr 2

This study was carried out to determine storage ability of strawberry pollen at different temperatures for three different strawberry cultivars 'Aliso', 'Brio', and 'Cruz' . Strawberry pollen was stored at room temperature (22 ± 2 oC), +4 0C, -4 0C and -18 0C in stabile humidity conditions. Strawberry pollen was germinated using the hanging drop method in a 20% sucrose solution. Pollen germination rate increased because of low temperature storage. Pollen stored at room temperature and +4 0C, -4 0C, and -18 0C was kept for 8 months, about one year, and 20 months, respectively. Pollen germination rates decreased as the length of storage period increased. The reaction of all cultivars tested on the duration and temperature of storage was similar.

9

Magnetic resonance imaging [MRI] as a method for determination of freezing injury in strawberry crowns

88%

Nestby R., Gribbestad I., Bjorgum R.

Acta Physiologiae Plantarum

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1997

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tom 19

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nr 4

In an experiment with controlled freezing, strawberry plants were exposed to 0, −8, −12, −16 and −20°C at a freeze and thaw rate of 2 °C/hour in March/April 1996. Crowns from the cultivar ‘Korona’ were examined using magnetic resonance imaging (MRI), showing a gradual increase of signal intensity from the centre of the crowns, as a result of the temperature drop, which might be caused by lipids. The increase in signal intensity was in accordance with the tissue browning of crowns, which increased substantially when the temperature dropped below −12 °C. A similar reaction was shown in a field experiment comparing wintercovered and not wintercovered strawberry plants. The plants which had been exposed to temperatures between −10 and −16 °C were severely injured. This demonstrates that MRI has a potential as an objective method to determine freeze injury in the field, by «calibrating» the MRI instrument to freezing profiles in controlled experiments.

10

Factors influencing marketable yield and berry size in short-day strawberry varieties in two fruiting seasons

88%

Shokaeva D.

Journal of Fruit and Ornamental Plant Research

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2004

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tom 12

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nr Spec.ed.2

11

Sorption properties of osmotically-dehydrated and freeze-dried strawberries

88%

Janowicz M., Lenart A., Idzikowska W.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 1

The study was aimed at determining isotherms and kinetics of water vapour adsorption by osmotically-dehydrated and freeze-dried strawberries. An attempt was also undertaken for mathematical description of both isotherms as well as kinetics of water vapour adsorption. The application of a saccharose solution for 3 h at a temperature of 30°C was found to change the internal structure of raw material and to enable achieving a different result during adsorption of water vapour as compared to the non-hydrated strawberries and dehydrated under different parameters. The Lewicki’s equation enables describing, with a high coefficient of correlation, the shape and elucidating the course of the isotherm of water vapour adsorption by freeze-dried strawberries after initial osmotic dehydration with the use of variable parameters of that process.

12

Ellagic acid content in fruits of selected strawberry cultivars

75%

Bojarska J. E., Zadernowski R., Czaplicki S.

Polish Journal of Natural Sciences

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2011

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tom 26

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nr 2

Ellagic acid is a biologically active compound, regarded as preventive against various diseases and demonstrates anticarcinogenic and antioxidant effects. In Poland, one of the five largest strawberry producers, the supply of these fruits is significant; therefore exploration of this subject and dissemination of the knowledge concerning their nutritional values and health-related properties is important. The aim of the study was to determine the content of ellagic acid in the most popular, selected strawberry cultivars in Poland. Fruits of the strawberry cultivars under examination differed significantly in ellagic acid content. The content of the analysed component ranged from 452.5 mg kg⁻¹ fresh weight (4,575.6 mg kg⁻¹ dry matter) in fruits of the ‘Heros’ cultivar to 1,193.8 mg kg⁻¹ fresh weight (14,215.0 mg kg⁻¹ d.m.) in fruits of the ‘Camarosa’ cultivar. The highly diversified content of ellagic acid in fruits of individual cultivars, grown in similar soil and weather conditions and subjected to the same agricultural treatments, indicates that the content of the analysed phenolic acid depends not only on the fruit species, but also on the cultivar.

13

Shrinkage and mechanical properties of defrosted strawberries dried by convective, vacuum and convective-vacuum methods

75%

Piotrowski D., Golos A., Grzegory P.

Acta Agrophysica

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2014

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tom 21

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nr 2

The mechanical properties are among the most important indicators of the quality of food. They are the most important criteria for acceptance of the raw material by the consumer. Texture of fruits and vegetables is affected by the drying process – closely related to the composition and structure of cell walls – and its parameters. Research material for the study was strawberries of the variety SengaSengana. Axial shrinkage in the vertical plane was determined by linear measurements for 4 strawberries before drying and for the same strawberries after drying, using an electronic caliper. The mechanical properties of dried strawberries were analysed by compression tests (compression curves and maximum compression force). The test was carried out on texture analyser TA-TX2 2i (Stable Micro Systems). In this paper three methods of strawberry drying: convection, vacuum, convectionvacuum in various temperatures are presented. It was found that the largest shrinkage appears in convection drying and the lowest in vacuum drying. Increase of vacuum and convection drying temperature caused lower shrinkage. The curves of maximum compression and the compressive force showed that convection dried strawberries and convectionvacuum dried strawberries are more crisp and hard than strawberries dried by the convection method which are characterised by the lowest values of compression force.

14

Factors affecting the chemical composition of strawberry fruits

75%

Wysocki K., Banaszkiewicz T., Kopytowski J.

Polish Journal of Natural Sciences

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2012

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tom 27

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nr 1

Strawberry fruits (Fragaria x ananassa Duch.) are valued by consumers for their high nutritional qualities, taste and visual values. In this work the literature review was made about the influence of different factors on sugar, organic acids, vitamin C, poliphenols and antocyanins content in strawberry fruits. It was found, that selection of strawberry cultivar combined with agricultural practices have the essential meaning to obtain the required yield parameters.

15

Contents of secondary metabolites at various anatomical parts of three wild strawberry [Fragaria vesca L.] cultivars

75%

Dyduch M., Najda A.

Herba Polonica

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2009

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tom 55

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nr 3

147-152

Chemical analyses aimed to evaluate the contents of free phenolic acids, flavonoids and tannins at different anatomical parts of three wild strawberry cultivars: ΄Regina`, ΄Rugia` and ΄Baron von Solemacher`, originating from agrotechnical experiments, were carried out at Department of Vegetable and Medicinal Plants, University of Life Sciences in Lublin in 2008–2009. The differentiation of determined biologically active substances depending on a leaf part was observed. Mean contents of phenolic acids and flavonoids were the highest at leaf blades of ΄Rugia` amounting 1.27% and 2.66%, respectively. No significant differences in tannins contents depending on a cultivar were recorded, although leaf blades accumulated significantly higher quantities of tannins than petioles.

16

Effects of various organic substrates and nutrient solution on productivity and fruit quality of strawberry 'Selva' [Fragaria x ananassa Duch.]

75%

Yavari S., Eshghi S., Tafazoli E., Yavari S.

Journal of Fruit and Ornamental Plant Research

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2008

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tom 16

167-178

17

Effect of chilling and accumulative photo-thermal units on flowering of strawberry (Fragaria × ananassa Duch.)

75%

Al-Madhagi I. A. H., Al-Munibary M., Al-Doubibi M.

Journal of Horticultural Research

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2018

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tom 26

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nr 2

18

Physiological properties of dietary ellagitannin-rich preparations obtained from strawberry pomace using different extraction methods

75%

Juskiewicz J., Krol B., Kosmala M., Milala J., Zdunczyk Z., Zary-Sikorska E.

Polish Journal of Food and Nutrition Sciences

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2015

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tom 65

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nr 3

The objective of this study was to establish the composition of strawberry preparations rich in ellagitannins obtained using water or acetone extraction (EF and EP preparation, respectively). Then, biological effect of these extracts was assessed in 4-wk nutritional experiment on Wistar rats. The preparations were applied in cholesterol-containing diets that had equal content of ellagitannins (0.03%). To measure animals response, parameters describing the caecal fermentation (ammonia and short-chain fatty acid concentrations, bacterial enzymes activity), blood serum lipoprotein profile, and TBARS content in selected tissues (heart, liver, kidney) were assessed. Apart from polyphenols, including ellagitannins (7.8 and 7.1%, respectively), the EF preparation contained high quantities of soluble dietary fibre and other carbohydrates (33.3 and 38.9%, respectively), whereas the EP preparation was characterised by 58.9% content of ellagitannins, no dietary fibre and a high content of proanthocyanidins (16.9%). In comparison to EF group, the dietary treatment with EP had a stronger effect on caecal environment as manifested by decreased digesta bulk, ß-glucuronidase activity and total short-chain fatty acid concentration (P<0.05 vs. group C without supplementation). Both preparations lowered lipaemia and glycaemia. It could be concluded that more efficient acetone extraction of strawberry pomace increased the content of both ellagitannins and proanthocyanidins in the polyphenolic preparation, which caused a stronger inhibiting effect on caecal fermentation processes and at the same time lowered blood triacyl-glycerols and glucose level. Considering the equal content of ellagitannins in both supplemented diets, it may be speculated that the above effects were due to the presence of proanthocyanidin fraction.

19

Zbiory truskawek zakonczone - czy warto bylo dbac o plantacje truskawek?

75%

Rydzik A.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

|

1998

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nr 07-08

10-11

20

Influence of pressure in vacuum drying chamber on shrinkage of defrosted dried strawberries

75%

Piotrowski D., Ignaczak M.

Nauki Inżynierskie i Technologie

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2018

|

nr 3(30)

The material were raw or defrosted strawberries of Senga Sengana variety with the diameter of 26-30 mm. Fruits were dried for 16 hours at the temperature of 60°C under constant or variable conditions considering level of pressure. Pressure during the drying process was on a fixed level of: 5, 10 and 15 kPa or a change of pressure was introduced among extreme values. Shrinkage of strawberries was examined with the use of two methods: the volumetric method and measurement of linear dimensions in horizontal and vertical space. Shrinkage obtained under the fixed pressure level was greater for higher values in the drying chamber. Horizontal linear shrinkage of dried fruit was always lower than vertical linear shrinkage. For dried strawberries volumetric shrinkage obtained for defrosted fruits after vacuum drying under variable pressures did not reveal clear differences between respective values of shrinkage. The lowest level of pressure (5 kPa), applied in any phase of vacuum drying under variable pressure, caused a shrinkage decrease in comparison to drying shrinkage after processes under other fixed pressure.

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