hkr.sePublikationer
Ändra sökning
RefereraExporteraLänk till posten
Permanent länk

Direktlänk
Referera
Referensformat
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf
Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries
Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.ORCID-id: 0000-0002-7249-2628
Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
Högskolan Kristianstad, Fakulteten för naturvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).ORCID-id: 0000-0003-2450-066X
Kiviks Musteri.
Visa övriga samt affilieringar
2018 (Engelska)Konferensbidrag, Poster (med eller utan abstract) (Övrigt vetenskapligt)
Abstract [en]

Introduction       

Resistant varieties are important to combat agricultural pathogens and pests in strawberry and other crops. Consequently, plant breeders aim to develop crop varieties with higher resistance in order to increase sustainability. However, plant resistance may affect quality, e.g. sensory properties of the fruits, and thereby consumer acceptance. The development of new varieties may also affect consumer attitudes.

The purpose of this study was to investigate consumers’ preferences and attitudes regarding woodland strawberry.

Methods

Consumer data from a total number of 176 (78% women and 22% men, >18 years) Swedish respondents were collected via a web based survey during two weeks in September 2017. Data were processed using descriptive and analytical statistics.

Results

The most preferred fruits have a significant flavor of woodland strawberry and are high in sweetness. Further, “naturalness” and “free from pesticides” were of importance to the respondents. Women were significantly more concerned of “naturalness”, especially the older women. The younger claimed that “organic production” was more important.

The older consumers were significantly more interested in “healthiness” than the younger, they also found it significantly more important than the younger that strawberries could resist grey mould and pest insects.

All the respondents preferred to eat strawberries fresh.

Discussion

In line with earlier studies, taste and flavor are the most preferred properties for consumers. In woodland strawberry, the compound methyl anthranilate is responsible for the characteristic flavor of the fruit, together with sweetness from saccharides. However, also in accordance with earlier studies, factors such as naturalness, healthiness and organic production are of greatest importance to the consumer. Though it was also apparent that different consumer groups prioritized different factors. However, common for all respondents was a strong preference to eat strawberries fresh!

Ort, förlag, år, upplaga, sidor
2018.
Nyckelord [en]
sensory consumer woodland strawverry
Nationell ämneskategori
Livsmedelsvetenskap
Identifikatorer
URN: urn:nbn:se:hkr:diva-18670OAI: oai:DiVA.org:hkr-18670DiVA, id: diva2:1246342
Konferens
Eurosense 2018
Projekt
Multifunctional resistance : a key to integrated pest management, pollination, and fruit quality
Forskningsfinansiär
Forskningsrådet FormasTillgänglig från: 2018-09-07 Skapad: 2018-09-07 Senast uppdaterad: 2018-09-11Bibliografiskt granskad

Open Access i DiVA

fulltext(5102 kB)26 nedladdningar
Filinformation
Filnamn FULLTEXT01.pdfFilstorlek 5102 kBChecksumma SHA-512
8a4326270ee18374a7b9f3cd082802db056cb992c9123c5116e075bccff9ee0ca02df7daf2ca8df2e86d4f9b989b95651da4343bc79cdb9d0ac92d3b4170ed48
Typ fulltextMimetyp application/pdf

Personposter BETA

Wendin, KarinForsberg, SarahOlsson, Viktoria

Sök vidare i DiVA

Av författaren/redaktören
Wendin, KarinForsberg, SarahOlsson, Viktoria
Av organisationen
Forskningsmiljön Food and Meals in Everyday Life (MEAL)Avdelningen för mat- och måltidsvetenskapFakulteten för naturvetenskap
Livsmedelsvetenskap

Sök vidare utanför DiVA

GoogleGoogle Scholar
Totalt: 26 nedladdningar
Antalet nedladdningar är summan av nedladdningar för alla fulltexter. Det kan inkludera t.ex tidigare versioner som nu inte längre är tillgängliga.

urn-nbn

Altmetricpoäng

urn-nbn
Totalt: 47 träffar
RefereraExporteraLänk till posten
Permanent länk

Direktlänk
Referera
Referensformat
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Annat format
Fler format
Språk
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Annat språk
Fler språk
Utmatningsformat
  • html
  • text
  • asciidoc
  • rtf