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ARS Home » Research » Publications at this Location » Publication #67894


item Maas, John
item Galletta, Gene
item Wang, Shiow

Submitted to: North American Strawberry Growers Association Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 2/17/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary: No Interpretive Summary require for Review article

Technical Abstract: Strawberry fruit and leaves contain 30-120 and 320-435 mg vitamin C per 100 g fresh weight, respectively. The amount of vitamin C and other secondary metabolites, such as the putative anticarcinogen ellagic acid, in strawberry fruits and leaves is governed by physiological and nutritional status of the plant and by genetic factors. Vitamin C biosynthesis is strongly stimulated by light, but full expression of vitamin C biosynthesis is a highly heritable trait. Thus, reports of fruit vitamin C content vary with season, location, and management practices. Heritability of vitamin C content is not straight forward because two biosynthesis pathways are involved and there is no correlation between vitamin C content of fruit and that of leaves. In addition, the vitamin C accumulated in cells is in excess of that required for immediate metabolic need as an antioxidant or as a hydrolyzing agent. Strawberry breeders generally test fruit new varieties for adequate vitamin C content, but there have been few efforts to genetically increase the vitamin C content of fruit. The vitamin C content of varieties developed recently has not increased appreciably compared those commonly grown 50 years ago.