Zs. Lálity¹, É. Borsos², Zs. Papp³, Gy. Végvári⁴, I. Jócsák⁵, B. Horváthné Kovács⁶ and G. Simon^1
1 Hungarian University of Agriculture and Life Sciences, Faculty of Horticultural Science, Department of Fruit Science, Budapest, Hungary
² University of Novi Sad, Teacher Training Faculty in Hungarian in Subotica, Serbia
³ Megatrend University, Faculty of Biofarming, Bačka Topola, Serbia
⁴ Eszterházy Károly Catholic University, Faculty of Natural Sciences, Institute Viticulture and Oenology, Eger, Hungary
⁵ Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, Faculty of Agricultural and Environmental Sciences, Institute of Plant Science, Kaposvár, Hungary
⁶ Hungarian University of Agriculture and Life Sciences, Kaposvár Campus, Faculty of Economic Science, Institute of Methodology, Kaposvár, Hungary

SUMMARY The strawberry is one of the first seasonal fruits that appear in the markets in spring. Their nutritional properties have become major targets. In the case of new strawberry varieties neither their needs are known in production nor their real capabilities, so they have to be compared with older, standard, control varieties. The manuals of the breeders usually give references only about the criteria of cultivation, but for the complete characterization of the variety it is necessary to have additional facts which are based on objective testing results. In this work three cultivars were analysed from which ‘Clery’ is a control variety, ‘Joly’ and ‘Dely’ are new, prospective varieties in Serbia. Furthermore, two cultivation methods were used and compared: open field and Agryl technology. HPLC analysis and acid analysis were performed on the major sugar compounds, including fructose, glucose, and sucrose. It was determined that fructose is the predominant sugar in all examined strawberry kinds, and its content increased the most throughout ripening. The amount of the other sugar compounds varied in high scale depending on cultivar, cultivation technology and harvest time. The cultivars ‘Joly’ and ‘Dely’ showed better results using open field technology than the cultivar ‘Clery’. They produce the best results in the third harvest time. Keywords Agryl technology, Fragaria × ananassa cultivars, HPLC, open field technology, Serbia, sugar content

Significance of this study What is already known on this subject? Neither the needs of new strawberry cultivars are known nor their real capabilities; the manuals of the growers give references only about the criteria of cultivation. What are the new findings? In this work three cultivars were analysed from which ‘Clery’ as a control, ‘Joly’ and ‘Dely’ as new cultivars. Two cultivation methods were used: OF and AT. What is the expected impact on horticulture? Strawberry growers are better able to plan in advance the cultivation technology and choose varieties that meet the needs of the market.

E-mail: vegvari.gyorgy@uni-eszterhazy.hu  

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Received: 12 December 2020 | Accepted: 22 September 2022 | Published: 12 September 2023 | Available online: 12 September 2023