BACKGROUND:Genus Fragaria (family - Rosaceae), popular edible berry fruits with delicious flavor and considerable health benefits has many wild relatives in the Himalayan region. OBJECTIVES:The objective of the study was to characterize variability in morphology, physicochemical properties, phytochemicals, and antioxidant activity in wild Himalayan Strawberry, Fragaria nubicola along the ripening stages and among the genotypes. METHOD:Morphological and physicochemical properties, thiamine, carotenes, total phenolic content, phenolic compounds, total flavonoids, flavonols, tannins, anthocyanins, and antioxidant activity (ABTS, DPPH, and FRAP assays) were determined in four ripening stages of berry fruits. RESULTS:Morphological attributes (diameter, length, volume, and fresh weight of berries) have shown considerable variations among the genotypes and increased significantly (p < 0.05) with the ripening stages. The physicochemical properties such as juice content, pH and moisture content also increased with the ripening, however, the pomace content decreased with the ripening. Anthocyanin content increased significantly (p < 0.05) with ripening and reached at maximum level after full ripening. A successive decrease in free and bounded total phenolic, flavonoid, and flavonol contents was observed with the ripening except in total tannin content. However, a reverse trend of these phenolics was observed in juice along with the ripening. The antioxidant activity measured by three in vitro assays increased with the ripening. Phenolics were extracted higher in the acidified methanolic solvent (extracted free and bounded phenolics) as compared to methanolic solvent (extracted free phenolics). Phenolic compounds quantified by RP-HPCL analysis were extracted higher in acidified methanol as compared to methanol, except chlorogenic acid content. CONCLUSION:The results showed quantitative changes in free and bounded phenolics and morphological and functional traits along with the ripening. Also, this important genetic resource exhibited potential utility in the breeding of strawberry improvement programs and as an alternative resource of rich phytonutrients and antioxidants as a functional food.

中文翻译：

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喜马拉雅野草莓（Fragaria nubicola Lindle.）不同成熟阶段果实的理化特性和营养成分

背景：草莓属（科-蔷薇科）是广受欢迎的可食用浆果，味道鲜美，对健康有益，在喜马拉雅地区有许多野生近缘种。目的：本研究的目的是表征野生喜马拉雅草莓、草莓草莓的成熟阶段和基因型在形态、理化特性、植物化学物质和抗氧化活性方面的变异性。方法：测定浆果四个成熟阶段的形态和理化特性、硫胺素、胡萝卜素、总酚含量、酚类化合物、总黄酮、黄酮醇、单宁、花青素和抗氧化活性（ABTS、DPPH 和 FRAP 测定）。结果：形态属性（直径、长度、体积、和浆果鲜重）在基因型之间显示出相当大的差异，并且随着成熟阶段显着增加（p < 0.05）。果汁含量、pH值和水分含量等理化性质也随着成熟而增加，但果渣含量随着成熟而下降。花青素含量随着成熟而显着增加（p < 0.05），并在完全成熟后达到最高水平。除了总单宁含量外，随着成熟观察到游离和结合总酚类、黄酮类和黄酮醇含量的连续下降。然而，随着成熟，在果汁中观察到这些酚类物质的反向趋势。三个体外试验测量的抗氧化活性随着成熟而增加。与甲醇溶剂（提取的游离酚类）相比，在酸化的甲醇溶剂（提取的游离和结合酚类）中提取的酚类物质更高。除了绿原酸含量外，与甲醇相比，通过 RP-HPCL 分析定量的酚类化合物在酸化甲醇中的提取量更高。结论：结果表明，随着成熟的成熟，游离酚和有界酚以及形态和功能性状发生了数量变化。此外，这一重要的遗传资源在草莓改良计划的育种中表现出潜在的实用性，并作为富含植物营养素和抗氧化剂的替代资源作为功能性食品。除了绿原酸含量外，与甲醇相比，通过 RP-HPCL 分析定量的酚类化合物在酸化甲醇中的提取量更高。结论：结果表明，随着成熟的成熟，游离酚和有界酚以及形态和功能性状发生了数量变化。此外，这一重要的遗传资源在草莓改良计划的育种中表现出潜在的效用，并可作为富含植物营养素和抗氧化剂的替代资源作为功能性食品。除了绿原酸含量外，与甲醇相比，通过 RP-HPCL 分析定量的酚类化合物在酸化甲醇中的提取量更高。结论：结果表明，随着成熟的成熟，游离酚和有界酚以及形态和功能性状发生了数量变化。此外，这一重要的遗传资源在草莓改良计划的育种中表现出潜在的实用性，并作为富含植物营养素和抗氧化剂的替代资源作为功能性食品。