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Sensory Quality, Physicochemical Attributes, Polyphenol Profiles, and Residual Fungicides in Strawberries from Different Disease-Control Treatments
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-06-21 00:00:00 , DOI: 10.1021/acs.jafc.8b02153 Marvin Abountiolas 1 , Katrina Kelly 1 , Yavuz Yagiz 2 , Zheng Li 2 , Gail Mahnken 2 , Wlodzimierz Borejsza-Wysocki 2 , Maurice Marshall 2 , Charles A. Sims 2 , Natalia Peres 3 , Maria Cecilia do Nascimento Nunes 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2018-06-21 00:00:00 , DOI: 10.1021/acs.jafc.8b02153 Marvin Abountiolas 1 , Katrina Kelly 1 , Yavuz Yagiz 2 , Zheng Li 2 , Gail Mahnken 2 , Wlodzimierz Borejsza-Wysocki 2 , Maurice Marshall 2 , Charles A. Sims 2 , Natalia Peres 3 , Maria Cecilia do Nascimento Nunes 1
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Using alternative agricultural practices in combination with proper postharvest handling has become a major goal to improve fresh produce quality. Here, two different strawberry (Fragaria × ananassa) genotypes were used as a model to study the impact of repeated, reduced-fungicide or no-fungicide applications on the sensory quality, physicochemical attributes, polyphenol profiles, and residual fungicide in strawberries. Strawberries grown under reduced-fungicide applications had similar or better physicochemical quality than conventionally and organically grown fruit and lower levels of fungicide residues than conventional fruit. Overall, flavor- and health-related attributes of strawberries from reduced-fungicide applications were intermediate between conventional and organic fruit. Thus, growing strawberries with reduced-fungicide applications can be an alternative to conventional or organic agricultural practices.
中文翻译：
不同疾病控制处理草莓的感官品质，理化特性，多酚谱和残留的杀菌剂
结合其他农业实践和适当的收获后处理已成为提高新鲜农产品质量的主要目标。在这里，两个不同的草莓（草莓×香蕉））以基因型为模型来研究重复施用，减少杀菌剂或不使用杀菌剂对草莓的感官品质，理化特性，多酚谱和残留杀菌剂的影响。在减少杀真菌剂作用下种植的草莓与常规和有机种植的水果相比，具有相似或更好的理化品质，并且与常规水果相比，其杀真菌剂残留量较低。总体而言，减少杀真菌剂施用草莓的风味和健康相关属性介于常规水果和有机水果之间。因此，减少杀真菌剂用量的草莓种植可以替代常规或有机农业实践。
更新日期：2018-06-21
中文翻译：
不同疾病控制处理草莓的感官品质，理化特性，多酚谱和残留的杀菌剂
结合其他农业实践和适当的收获后处理已成为提高新鲜农产品质量的主要目标。在这里，两个不同的草莓（草莓×香蕉））以基因型为模型来研究重复施用，减少杀菌剂或不使用杀菌剂对草莓的感官品质，理化特性，多酚谱和残留杀菌剂的影响。在减少杀真菌剂作用下种植的草莓与常规和有机种植的水果相比，具有相似或更好的理化品质，并且与常规水果相比，其杀真菌剂残留量较低。总体而言，减少杀真菌剂施用草莓的风味和健康相关属性介于常规水果和有机水果之间。因此，减少杀真菌剂用量的草莓种植可以替代常规或有机农业实践。
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