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Strawberry

Specifications

Scientific name: Fragaria spp
Popular name: strawberry; milling, in Spanish; strawberry, in English.
Botanical family: Rosaceae
General characteristics: The commercial strawberry we consume is a hybrid of two species, native to America – one in Chile (F. chiloensis), the other in North America (F. virginiana). The fruit is an aquenium, hard, being the edible part a structure constituted by a fleshy receptacle, of red color, consumed to the natural or in the form of many products, such as jellies, sweets, juices, in the culinary and also has medicinal and cosmetic value. Thanks to the improvement work of research institutions such as IAC and Embrapa, there are many adapted varieties that offer fruit at various times of the year and with better post-harvest conservation.
Post-harvest care: As the fruit is perishable, research has been done on its post-harvest conservation, through the use of chitosan, to control diseases and damage, delaying ripening, keeping the fruit with greater firmness and not interfering on its quality. Several cultivars studied show a mass of 17.9 to 24 g, being higher in the Camino Real cultivar. In productions with periods between 8 and 20 weeks were similar. In our market, it is commercialized in greater volume between June and October. In spite of its popularity, there are restrictions to its usual consumption due to the intensive use of agrochemicals. There are organic plantations that guarantee a healthier product, but at a higher price.
Source: DONADIO, L.C.; ZACCARO, R.P. Fruit nutritional value.

NUTRITIONAL VALUE

Minerals – It is richer in potassium, with 184 mg; followed by phosphorus, with 22 mg; magnesium and calcium, with 10 mg each, and only 0.3 mg of iron.
Vitamins – It has good level of vitamin C, above 60 mg, and vitamin A, with up to 100 IU, and medium amounts of riboflavin, thiamine and niacin.
Source: DONADIO, L.C.; ZACCARO, R.P. Fruit nutritional value.

ADDITIONAL INFORMATION
Strawberry (Fragaria x ananassa Duch) is produced and appreciated in the most varied regions of the world, being the species of greater economic expression of the small fruit group. Besides its great natural consumption, it is used in the production of several products, such as juices, jellies, ice creams and yogurts. It has great commercial appreciation for its appearance, aroma and attractive flavor, as well as for its nutritional value. Strawberry is an important food nutritionally, being widely described as a nutraceutical fruit, for its richness in vitamins, mineral salts, besides fibers. It contains bioflavonoids, such as anthocyanin, with antioxidant properties, a substance that has attracted attention for preventive nutrition, because it protects the food constituents against oxidative damage, and can also contribute to the prevention of important pathologies (Prof. Dr. SÉRGIO MIGUEL MAZARO. Universidade Tecnológica Federal do Paraná – Campus Dois Vizinhos).