Table 1.
Phenolic composition and factors influencing the composition of strawberries.
| Berry | Major Phenolic Compounds | Factors | References |
|---|---|---|---|
| Strawberry | Phenolic compounds | ||
| Cultivar, genotype, variety | [65,66,67,68,69,70,71,72,73] | ||
| Growing location | [65] | ||
| Cultivation techniques (conventional, organic) | [69,74,75,76] | ||
| Cultivation condition (greenhouse, plastic tunnel, open-field, light) | [66,72,77,78,79] | ||
| Growing season, ripening | [66,70,73,78] | ||
| Processing | [80,81,82,83] | ||
| Storage (time, temperature) | [69,83] | ||
| Flavonols | [63,66,80,84,85] | ||
| Kaempferol glycosides (Kaempferol-3-glucoside, Kaempferol-glucuronide, Kaempferol-3-malonylglucoside, Kaempferol-coumaroyl-glucoside) Quercetin glycosides (Quercetin-3-glucuronide, Quercetin-3-malonylglucoside, Quercetin-3-rutinoside = rutin, Quercetin-3-glucoside) |
|||
| Anthocyanins | [63,68,69,71,84,85,86,87,88] | ||
| Cyanidin glycosides (Cyanidin-3-glucoside, Cyanidin-3-rutinoside, Cyanidin-3-galactoside, Cyanidin-3-malonylglucoside) Pelargonidin glycosides (Pelargonidin-3-glucoside, Pelargonidin-3-rutinoside, Pelargonidin-3-galactoside, Pelargonidin-3-arabinoside, Pelargonidin-3-malonylglucoside, Pelargonidin-3-malylglucoside) Peonidin glycosides (Peonidin-3-glucoside) |
|||
| Phenolic acids and Hydrolyzable tannins | [63,71,83,84,85,89] | ||
| Ellagic acid and its glycosides | |||
| Ellagitannins | |||
| Gallic acid | |||
| Gallotannins | |||
| Caffeic acid | |||
| p-coumaric acid and coumaroyl glycosides | |||