Session

Agriculture, Food Science and Technology

Description

Strawberries (Fragaria x Ananassa Duch.) are appreciated and important in our diet for their sensory and nutritional characteristics because of their high content of essential nutrients is beneficial for biological activity in human health. The aim of this research was to analysis nutritional quality by chemical parameter of fresh strawberry samples from plantation in Kosovo area at the ripe stage. The following quality parameters were determined in the strawberry’s fruits: pH, dry matter, total soluble solids (TSS/◦Brix), total acidity (TA), TSS/TA ratio, Total sugars, reducing sugars, sucrose, vitamin C, protein, and lipids. Our results can be used to inform potential strawberry farmers about the nutritional qualities and consumer preferences for strawberries. The rich nutritional composition of the studied fruits make them a very special food. A high consumption of plant foods, such as strawberries, appears to decrease the risk of obesity, diabetes, heart disease, and overall mortality. It can also promote a healthy complexion, increased energy, and overall lower weight. All statistical analysis performed using the MS Excel program and SPSS 22.0 statistics software.

Keywords:

Strawberry, nutrient quality, fruits

Session Chair

Valon Durguti

Session Co-Chair

Mufail Salihu

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-550-19-2

Location

Pristina, Kosovo

Start Date

26-10-2019 3:30 PM

End Date

26-10-2019 5:00 PM

DOI

10.33107/ubt-ic.2019.428

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Oct 26th, 3:30 PM Oct 26th, 5:00 PM

Determination of nutritional quality of strawberries (Fragaria x Ananassa Duch.) from plantation in Kosovo area

Pristina, Kosovo

Strawberries (Fragaria x Ananassa Duch.) are appreciated and important in our diet for their sensory and nutritional characteristics because of their high content of essential nutrients is beneficial for biological activity in human health. The aim of this research was to analysis nutritional quality by chemical parameter of fresh strawberry samples from plantation in Kosovo area at the ripe stage. The following quality parameters were determined in the strawberry’s fruits: pH, dry matter, total soluble solids (TSS/◦Brix), total acidity (TA), TSS/TA ratio, Total sugars, reducing sugars, sucrose, vitamin C, protein, and lipids. Our results can be used to inform potential strawberry farmers about the nutritional qualities and consumer preferences for strawberries. The rich nutritional composition of the studied fruits make them a very special food. A high consumption of plant foods, such as strawberries, appears to decrease the risk of obesity, diabetes, heart disease, and overall mortality. It can also promote a healthy complexion, increased energy, and overall lower weight. All statistical analysis performed using the MS Excel program and SPSS 22.0 statistics software.