Chemical characteristics of two strawberry cultivars and sensory analysis of fruits

Abstract

Strawberry cultivation has great economic importance in the field of family farming. For this reason, studies and experiments have been carried out to improve the management and increase the productivity of this fruit. This work aimed to evaluate the characteristics of fruit quality and sensory analysis between two strawberry varieties, Pircinque and VR10. The strawberries were planted in greenhouses protected with translucent plastic and covered with a lot of white, in order to avoid overheating the surface of the plastic and, therefore, burning the leaves and fruits, also increasing the incidence of light, favoring photosynthesis. Production is located on a property located in Serranópolis do Iguaçu-PR. Chemical properties such as pH, ºBrix, percentage of citric acid and ratio were evaluated, and the Tukey test was used to evaluate the results. In addition, 20 untrained tasters, of both sexes and of different ages, attending the UNIGUAÇU teaching institution, were invited to carry out a sensory analysis. At the end of the experiment, it was concluded that the variety most accepted by the evaluators and with the best performance in terms of chemical properties was Pircinque.