Strawberries: Cultivation, Antioxidant Properties and Health Benefits


Nathan Malone (Editor)

Series: Nutrition and Diet Research Progress, Agriculture Issues and Policies
BISAC: HEA017000

Strawberries are among the most widely consumed fruits in the world and its cultivation is increasing worldwide. It is a microclimatic crop, which means that its behaviour may vary considerably depending on many agronomical and environmental factors such as temperature, light, moisture, soil type, etc. Strawberry production requires the input of large amounts of water because of its shallow rooting system, its high leaf area and the large water content of the fruit. This book discusses the cultivation of strawberries as well as the antioxidant properties and health benefits of consuming them. (Imprint: Nova)

Table of Contents

Table of Contents


Chapter 1 – Cropping Strawberry for Improving Productivity and Environmental Sustainability (pp. 1-20)
E. Martínez-Ferri, M. T. Ariza, P. Domínguez, J. J. Medina, L. Miranda, J. L. Muriel, P. Montesinos, J. A. Rodríguez-Díaz and C. Soria (IFAPA. Centro de Churriana. Cortijo de la Cruz, Churriana, Málaga, Spain, and others)

Chapter 2 – Impact of Processing on Nutritional and Functional Properties of Strawberry (pp. 21-38)
Ana Oliveira and Manuela Pintado (Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Porto, Portugal)

Chapter 3 – Anthocyanins Constituents, Antioxidant and Anti-Inflammatory Activity of Strawberries: Comparison with Other Berry Fruits (pp. 39-54)
Concepción Pérez, María Luisa Ruiz del Castillo, Carmen Gil, Gracia Patricia Blanch and Gema Flores (Instituto de Química Médica, Consejo Superior de Investigaciones Científicas (IQM-CSIC), Madrid, Spain, and others)

Chapter 4 – Impact of Minimal Processing and Storage on Strawberry Functional and Nutritional Quality (pp. 55-72)
A. L. Amaro, M. J. Pereira, G. Colelli and M. Pintado (Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Centro Regional do Porto da Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, Porto, Portugal, and others)

Chapter 5 – Traditional and Emerging Technologies for Strawberry Processing (pp. 73-92)
Elisabete M. C. Alexandre, Cristina L. M. Silva and Teresa R. S. Brandão (CBQF – Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Dr. António Bernardino Almeida, Porto, Portugal)

Chapter 6 – Strawberry Micropropagation and Somaclonal Variation (pp. 93-108)
Samir C. Debnath (Atlantic Cool Climate Crop Research Centre (ACCCRC)

Chapter 7 – Epidemiology and Management of Strawberry Fruit Rot Diseases in North America: A Review (pp. 109-120)
Rishi R. Burlakoti, Pragyan Burlakoti and Neal Evans (Weather INnovations Consulting LP, Chatham, ON, Canada, and others)

Chapter 8 – Strawberry: Factors of High Yield (pp. 121-188)
Ana Selamovska (Institute of Agriculture, University “Ss. Cyril and Methodius”, Skopje, Republic of Macedonia)

Chapter 9 – Strawberries: Antioxidant Properties, Health Benefits and Innovative Technologies (pp. 189-214)
Jorge Moreno, Guillermo Petzold, Constanza Pavez and Pamela Zúñiga (Department of Food Engineering, Universidad del Bío-Bío, Chillán, Chile)

Chapter 10 – Wild and Cultivated Strawberries: Diversity, Pigments and Metabolic Changes (pp. 215-238)
M. E. Arias, A. C. Luque, L. F. Fernández-Dattoli and M. A. Debes (Facultad de Ciencias Naturales e I.M.L. – Universidad Nacional de Tucumán. Argentina, and others)

Chapter 11 – Nutrient Management in Strawberry: Effects on Yield, Quality and Plant Health (pp. 239-268)
Libia I. Trejo-Téllez and Fernando C. Gómez-Merino (Colegio de Postgraduados Campus Montecillo, Carretera México-Texcoco, Montecillo, State of Mexico, Mexico, and others)

Chapter 12 – Effect of Minimal Processing on Bioactive Compounds of Fresh-Cut Strawberries (pp. 269-282)
Franco Van de Velde, Andrea M. Piagentini and María E. Pirovani (Instituto de Tecnología de Alimentos – Facultad de Ingeniería Química – Universidad Nacional del Litoral, Argentina)

Chapter 13 – Postharvest Technologies for Fresh and Minimally Processed Strawberry Conservation (pp. 283-308)
Henriqueta Talita Guimarães Barboza, Alexandra Mara Goulart Nunes Mamede, Antonio Gomes Soares, Luiz Carlos do Carmo Motta and Elen Vasques Pacheco

Chapter 14 – Vertically-Moving Cultivation and Local Environment Control for High Strawberry Yield (pp. 309-342)
Kota Hidaka, Yuta Miyoshi, Eiji Ito and Masaharu Kitano (NARO Kyushu Okinawa Agricultural Research Center, National Agriculture and Food Research Organization (NARO), Kurume, Fukuoka, Japan, and others)

Chapter 15 – Effects of Substrate Medium and Container Type in Hydroponically Grown Strawberries (pp. 343-358)
Nikos Tzortzakis (Department of Agricultural Sciences, Biotechnology and Food Science, Faculty of Geotechnical Sciences and Environmental Management, Cyprus University of Technology, Limassol, Cyprus)

Chapter 16 – Strawberries: Antioxidant Properties and Preservation Processes (pp. 359-382)
Wafa Hajji,·Tamara Allaf, Sihem Bellagha and Karim Allaf (Sciences, Economy and Food Technology Laboratory, Tunisian National Institute of Agronomy INAT, Tunis Mahrajene, Tunisia, and others)


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