2.11.2007

Horticultural Systems – from fork to farm

© ETH Zürich

Strawberries

Salomeh Ahmadi Abhari, Diana Niklaus, Daniel Fröhlich

2.11.2007 ECONOMICS AND MANAGEMENT OF THE AGRI-FOOD CHAIN15.11.2007 POLICY INSTRUMENTS FOR SUSTAINABILITY IN ECOSYSTEM SERVICES8. Mai 2008 Horticultural Systems 22

Overview

Introduction

Consumers

Material and Methods

Results

Conclusion and Discussion

References

Overview Introduction Consumers Materials and Methods Results Conclusion and Discussion References

2.11.2007 ECONOMICS AND MANAGEMENT OF THE AGRI-FOOD CHAIN15.11.2007 POLICY INSTRUMENTS FOR SUSTAINABILITY IN ECOSYSTEM SERVICES8. Mai 2008 Horticultural Systems 33

Introduction

Botanical classification: family of Rosaceae

Origin

Romans → cultivation of woodland strawberry (Fragaria

vesca)

→ small fruits

New World → new varieties from north- and southamerica

→ bigger fruits

Our garden strawberry (Fragaria x ananassa)

Cultivation: soil culture or soilless-cultures

More than 1‘000 varieties with different characteristics

Overview Introduction Consumers Materials and Methods Results Conclusion and Discussion References

2.11.2007 ECONOMICS AND MANAGEMENT OF THE AGRI-FOOD CHAIN15.11.2007 POLICY INSTRUMENTS FOR SUSTAINABILITY IN ECOSYSTEM SERVICES8. Mai 2008 Horticultural Systems 44

Consumers

On demand: Taste > without chemical residues > health value

But also appearance (brightness, size, colour)

Recent trends: Appearance, storability, transportability, agronomic

parameters have been improved

But: Sensory quality hasn’t been improved

Our focus: Link parameters from lab analysis with consumer

panels to improve the sensory quality.

Overview Introduction Consumers Materials and Methods Results Conclusion and Discussion References

2.11.2007 ECONOMICS AND MANAGEMENT OF THE AGRI-FOOD CHAIN15.11.2007 POLICY INSTRUMENTS FOR SUSTAINABILITY IN ECOSYSTEM SERVICES8. Mai 2008 Horticultural Systems 55

Materials and Methods

Material

Code Retailer Price per Kg (CHF) Number of

strawberries in each

batch

A MIGROS 2.80 18

B Carrefour 1 2.50 28

C Carrefour 2 2.50 31

D PAM 3.20 26

Overview Introduction Consumers Materials and Methods Results Conclusion and Discussion References

2.11.2007 ECONOMICS AND MANAGEMENT OF THE AGRI-FOOD CHAIN15.11.2007 POLICY INSTRUMENTS FOR SUSTAINABILITY IN ECOSYSTEM SERVICES8. Mai 2008 Horticultural Systems 66

Materials and Methods

Firmness → Penetrometer

Sugar content → Refractometer

Acidity → pH-Meter (Titration)

Hedonic consumer test with categorisation:

Scale of the sensory quality score (SQS) from 1 (very bad) to 9

(excellent).

Penetrometer.3gp

Acidity.3gp

Refractrometer.3gp

Overview Introduction Consumers Materials and Methods Results Conclusion and Discussion References

2.11.2007 ECONOMICS AND MANAGEMENT OF THE AGRI-FOOD CHAIN15.11.2007 POLICY INSTRUMENTS FOR SUSTAINABILITY IN ECOSYSTEM SERVICES8. Mai 2008 Horticultural Systems 77

Results - Sensory quality scores of different cultivars of

strawberries Significant differences

Variations for 2006 > 2007

2006: Best → MB / Worst → Ma

2007: Best → Ca / Worst → Da

Sen

sory

qua

lity

scor

e

1

2

3

4

5

6

7

8

9MB Ca Pe El Ml Ma

2006 (n=115)

a ab bc cd d e

1

2

3

4

5

6

7

8

9Ca MB Ma Ra Da

2007 (n=117)

a a a b b

Ca=Carezza, Da=Darselect, El=Elsanta,

MB=Mara des Bois, Ml=Madeleine,

Ma=Marmolada, Pe=Pegasus, Ra=Rauricar

Overview Introduction Consumers Materials and Methods Results Conclusion and Discussion References

2.11.2007 ECONOMICS AND MANAGEMENT OF THE AGRI-FOOD CHAIN15.11.2007 POLICY INSTRUMENTS FOR SUSTAINABILITY IN ECOSYSTEM SERVICES8. Mai 2008 Horticultural Systems 88

Results – Consumers vs. Lab analysis

Sugar content ↑ → SQS ↑

Acidity → SQS?

Volatile compounds↑ → SQS↑

CTC 2006 Sensory quality score 3 4 5 6 7 8 9

Soluble solids (°Brix)

Titrable acidity

Volatile compounds

6.4

7.2

0.38

6.6

6.7

0.35

7.2

7.0

0.33

7.4

6.8

0.58

7.7

6.9

0.77

8.3

6.9

0.94

8.4

6.6

0.97

Soluble solids (°Brix)

Titrable acidity

Volatile compounds

7.1

6.8

1.07

6.8

7.4

0.85

7.7

7.0

1.13

8.0

6.6

1.13

9.1

7.3

1.56

9.5

7.0

1.75

9.8

6.6

1.87

Overview Introduction Consumers Materials and Methods Results Conclusion and Discussion References

2.11.2007 ECONOMICS AND MANAGEMENT OF THE AGRI-FOOD CHAIN15.11.2007 POLICY INSTRUMENTS FOR SUSTAINABILITY IN ECOSYSTEM SERVICES8. Mai 2008 Horticultural Systems 99

Results – Our Lab analysis

Firmness ↑ → Acceptability ↑ >>>> Migros is the best

Sugar content: 8 °Brix for good quality >>>> Bad quality same

range

Acidity: Highest: Migros and lowest for Carrefour 2

Type Firmness Sugar content Acidity

 

Durofel 50 S CV °Brix mI NaOH g acid/I juice

A 79 5 6 6.5 13.65 8.73

B 73 9 12 6.7 11.19 7.16

C 67 16 23 6.2 10.41 6.66

D 62 8 12 6.2 11.80 7.55

Overview Introduction Consumers Materials and Methods Results Conclusion and Discussion References

2.11.2007 ECONOMICS AND MANAGEMENT OF THE AGRI-FOOD CHAIN15.11.2007 POLICY INSTRUMENTS FOR SUSTAINABILITY IN ECOSYSTEM SERVICES8. Mai 2008 Horticultural Systems 1010

Conclusion and Discussion

Sensory quality score can vary from year to year within a cultivar

There’s a positive correlation for both the sugar content and

volatile

compounds with sensory quality score.

There’s no clear correlation between acidity and sensory quality

score.

Measurements in the lab reveals the sugar content is very low

due

to the fact that they were imported from Spain.

The NIR as a non-destructive method enables to receive results

faster and catches more fruit characteristics.

Overview Introduction Consumers Materials and Methods Results Conclusion and Discussion References

2.11.2007 ECONOMICS AND MANAGEMENT OF THE AGRI-FOOD CHAIN15.11.2007 POLICY INSTRUMENTS FOR SUSTAINABILITY IN ECOSYSTEM SERVICES8. Mai 2008 Horticultural Systems 1111

References

C- Carlen, A. M. P

Overview Introduction Consumers Materials and Methods Results Conclusion and Discussion References