Paras Wani BUMS GOLDMEDALIST MD(Communit Medcine) CONTINUED FROM PAPER I INTRODUCTION
The strawberries are appreciated more for its aroma than table fruit in the world.Its arrroma and red colour are specific consumption both as fresh and preserved table fruits or in various forms ,Its ue in milk juices ,creams and shakes is of great value.
The artificial strwberry aroma is also now in use.With organic flavours and natural product in demand these flavours are harmfull thus giving a renewed emphasis on natural ones.
This paper summarizes some fact on strawberries .This was the extract of a speech by the senior author on FARMERS CO-OPERATIVE MOVEMENT CONFERENCE AT Lal mundi,Srinagar,Kashmir.
The function was presided over by Honorable minister for agriculture ,Mr Ghulam HASSAN MIR OF J&k state,and Dr Sharma honnorable minister for cooperative,horticulture and health,J&k,india.
The first part of this discussion is published in this web ,this is thus a 2nd part of the series as indicated.Here we shall discuss the composition of the strawberry and evaluvate its nutritional significance.It has been a crop or false fruit of temperate climatic conditions how it overcome the climatic and continental barriers can be seen from its production distribution in the world.Various aspects shall also be discussed in this paper.
Classification
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Rosales
Family: Rosaceae
Genus: Fragaria
Strawberry output in 2007
World strawberry production in tonne
Country 2005 2006 2007
Egypt 100,000 100,000 104,000
Germany 146,500 173,230 158,658
Italy 146,769 131,305 57,670
Japan 196,200 190,700 193,000
Mexico 162,627 191,843 176,396
Morocco 118,600 112,000 100,000
Poland 184,627 193,666 174,578
Russia 221,000 227,000 230,400
Korea, South 201,995 205,307 203,227
Spain 320,853 333,485 263,900
Turkey 200,000 211,127 250,316
United Kingdom 68,600 73,900 87,200
USA 1,053,242 1,090,436 1,133,703
Total world 3,782,906 3,917,140 3,824,678
Thus the production of strawberries have trasspassed the climatic barriers across the contenets and is a recognized crop /false fruit of the world now.Please note its production from middle east,Aferica to Asia ,EU,North and south America.
Agronomy of the crop/fruit
Strawberries are now grown anywhere in the world. The best thing to do is to buy a plant in early to middle spring. Place the plant preferably in full sun, and in somewhat sandy soil. Strawberries are a strong plant that will survive many conditions, but during the time that the plant is forming fruit, it is important for it to get enough water. Strawberries can also be grown as a potted plant, and will still produce fruit.Various methods of cultivation have been described. Main uses In addition to being consumed fresh, strawberries can be frozen, or dried and used in such things as cereal bars.
Strawberries are a popular addition to dairy products, as in strawberry flavored ice cream, milkshakes, smoothies and yogurts. Strawberries with milk creams a Strawberry pigment extract can be used as a natural acid/base indicator due to the different color of the conjugate acid and conjugate base of the pigment too.
NUTRITIVE VALUE (ref garden strawberry from world wivikipedia from which the following content are referred and proper refererences are given there of)
One cup (144 g) of strawberries contains approximately 45 calories (188 kJ) and is an excellent source of vitamin C and flavonoids.[23][24][25] Category Nutrient Units 1 cup (144 g) whole Proximates Water g 132 Energy kcal 43 Energy kJ 181 Protein g 0.88 Total lipid (fat) 0.53 Carbohydrate, by difference 10.1 Fibre, total dietary 3.3 Ash 0.62 Minerals Calcium mg 20 Iron 0.55 Magnesium 14 Phosphorus 27 Potassium 240 Sodium 1.44 Zinc 0.19 Copper 0.07 Manganese 0.42 Selenium g 1.01 Vitamins Vitamin C, ascorbic acid mg 82 Thiamin 0.03 Riboflavin 0.1 Niacin 0.33 Pantothenic acid 0.49 Vitamin B-6 0.09 Folate g 25 Vitamin B-12 g 0 Vitamin A, IU IU 39 Vitamin A, RE g RE 4.3 Vitamin E mg ATE 0.20 Lipids Fatty acids, saturated g 0.03 16:0 0.02 18:0 0.006 Fatty acids, monounsaturated 0.075 16:1 0.001 18:1 0.073 Fatty acids, polyunsaturated 0.27 18:2 0.16 18:3 0.11 Cholesterol mg 0 Phytosterols 17 Amino acids Tryptophan g 0.01 Threonine 0.027 Isoleucine 0.02 Leucine 0.045 Lysine 0.036 Methionine 0.001 Cystine 0.007 Phenylalanine 0.026 Tyrosine 0.030 Valine 0.026 Arginine 0.037 Histidine 0.017 Alanine 0.045 Aspartic acid 0.20 Glutamic acid 0.13 Glycine 0.035 Proline 0.027 Serine 0.033
Allergy
Some people experience an anaphylactoid reaction to the consumption of strawberries.The most common form of this reaction is oral allergy syndrome, but symptoms may also mimic hay fever or include dermatitis or hives, and in severe cases may cause breathing problems.
Some research suggests that the allergen may be tied to a protein involved in the ripening of fruits which was named Fra a1 (Fragaria allergen1). Homologous proteins are found in birch and apple, which suggests that people may develop cross-reactivity to all three species. White-fruited strawberry cultivars, lacking Fra a1, may be an option for strawberry allergy sufferers. Since they lack a protein necessary for normal ripening, they do not produce the flavonoids that turn the mature berries of other cultivars red. They ripen but remain white, pale yellow or "golden", appearing like immature berries; this also has the advantage of making them less attractive to birds. A virtually allergen-free cultivar named 'Sofar' is available.
NOTE The references to the nutritive value and other contents can be seen from viwikipedia cited.
