ABSTRACT Strawberries are an economically important crop partly because they are very popular with consumers. Strawberry growers and breeders would benefit from knowing which cultivars and fruit traits consumers would prefer. The objectives of this study were to (1) determine consumer preference for the fruit of once-fruiting and repeat-fruiting strawberry cultivars available to grow in the Mid-Atlantic to help growers select the most suitable strawberry cultivars based on their marketability, critical sensory quality attributes, and physicochemical measurements; and (2) identify interrelationships between sensory attributes and physicochemical measurements to determine which approaches might result in breeding strawberries consumers will find most appealing. Strawberries from 10 cultivars were harvested and evaluated by a trained sensory panel and instrumentally. ‘Flavorfest’ fruits were rated highest of all 10 cultivars, and ‘Albion’ fruits were rated highest of the repeat-fruiting cultivars. Overall quality was correlated with sweetness and strawberry flavor and aroma, but not sourness. Separation of cultivar means for sweetness was better using an instrument to measure, rather than the panel evaluation. Overall appearance was correlated with visual freshness and glossiness. Light orange-red strawberries (higher L* and b*) appeared fresher and more appealing to the panels than darker more purple-red strawberries. Evaluations of strawberry fruits for berry size, juiciness, and texture were less straightforward.

中文翻译：

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十个品种新鲜草莓的消费者偏好及理化分析

摘要草莓是一种重要的经济作物，部分原因是它们很受消费者欢迎。草莓种植者和育种者将从了解消费者喜欢哪些品种和水果特性中受益。本研究的目的是 (1) 确定消费者对可在大西洋中部种植的一次结果和重复结果草莓品种果实的偏好，以帮助种植者根据其适销性、关键感官选择最合适的草莓品种质量属性和理化测量；(2) 确定感官属性和物理化学测量之间的相互关系，以确定哪些方法可能会导致消费者最喜欢培育草莓。来自 10 个品种的草莓被收获并由经过培训的感官小组和仪器进行评估。在所有 10 个品种中，'Flavorfest' 水果的评级最高，而在重复结果品种中，'Albion' 水果的评级最高。总体质量与甜味和草莓风味和香气相关，但与酸味无关。使用仪器测量而不是小组评估更好地分离品种的甜度方法。整体外观与视觉新鲜度和光泽度相关。浅橙红色草莓（更高的 L* 和 b*）比深色的紫红色草莓更新鲜，对小组更有吸引力。草莓果实的浆果大小、多汁性和质地的评估不那么直接。和'Albion' 果实在重复结果品种中被评为最高。总体质量与甜味和草莓风味和香气相关，但与酸味无关。使用仪器测量而不是小组评估更好地分离品种的甜度方法。整体外观与视觉新鲜度和光泽度相关。浅橙红色草莓（更高的 L* 和 b*）比深色的紫红色草莓更新鲜，对小组更有吸引力。草莓果实的浆果大小、多汁性和质地的评估不那么直接。和'Albion' 果实在重复结果品种中被评为最高。总体质量与甜味和草莓风味和香气相关，但与酸味无关。使用仪器测量而不是小组评估更好地分离品种的甜度方法。整体外观与视觉新鲜度和光泽度相关。浅橙红色草莓（更高的 L* 和 b*）比深色的紫红色草莓更新鲜，对小组更有吸引力。草莓果实的浆果大小、多汁性和质地的评估不那么直接。而不是小组评估。整体外观与视觉新鲜度和光泽度相关。浅橙红色草莓（更高的 L* 和 b*）比深色的紫红色草莓更新鲜，对小组更有吸引力。草莓果实的浆果大小、多汁性和质地的评估不那么直接。而不是小组评估。整体外观与视觉新鲜度和光泽度相关。浅橙红色草莓（更高的 L* 和 b*）比深色的紫红色草莓更新鲜，对小组更有吸引力。草莓果实的浆果大小、多汁性和质地的评估不那么直接。