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{{Short description|Јестиво воће}}
{{Друге употребе}}
{{Друге употребе}}
{{Taxobox
{{Taxobox
Ред 18: Ред 19:
| binomial_authority = (Weston) Duchesne ex Rozier (pro sp.)<ref>{{Cite web |title=''Fragaria'' X ''ananassa'' (Weston) Duchesne ex Rozier (pro sp.) |url=https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24630#null |publisher=ITIS}}</ref>
| binomial_authority = (Weston) Duchesne ex Rozier (pro sp.)<ref>{{Cite web |title=''Fragaria'' X ''ananassa'' (Weston) Duchesne ex Rozier (pro sp.) |url=https://www.itis.gov/servlet/SingleRpt/SingleRpt?search_topic=TSN&search_value=24630#null |publisher=ITIS}}</ref>
}}
}}

'''Баштенска јагода''' или само '''јагода''' ({{јез-лат|Fragaria}} × ''-{ananassa}-'')<ref name="Manganaris2014">{{cite journal |vauthors=Manganaris GA, Goulas V, Vicente AR, Terry LA |title=Berry antioxidants: small fruits providing large benefits|journal=Journal of the Science of Food and Agriculture|volume=94|issue=5|date=март 2014|pmid=24122646|doi=10.1002/jsfa.6432| pages = 825–33}}</ref> врста је зељасте биљке из [[Јагода (род)|истоименог рода]] из породице ружа ([[Rosaceae]]). Јагода је [[хибрид]]на врста најпознатија по свом [[плод]]у који је широко распрострањен. Користи се за производњу разних [[дезерт]]а као што су [[колач]]и, [[сладолед]]и, [[Пита|пите]] и [[Чоколада|чоколаде]]. Највероватније је настала укрштањем врста вирџинијска јагода (''-{[[Fragaria virginiana]]}-'') и чилеанска јагода (''-{[[Fragaria chiloensis]]}-'').<ref>{{Cite web |title=''Fragaria'' x ''ananassa'' - Duchesne. |url=https://pfaf.org/user/Plant.aspx?LatinName=Fragaria+x+ananassa |publisher=Plants For A Future}}</ref><ref>{{Cite web |title=''Fragaria'' × ''ananassa'' (Weston) Duchesne ex Rozier (pro sp.) [''chiloensis'' × ''virginiana''] |url=https://plants.usda.gov/core/profile?symbol=FRAN |publisher=Natural Resources Conservation Service}}</ref>
'''Баштенска јагода''' или само '''јагода''' ({{јез-лат|Fragaria}} × ''-{ananassa}-'')<ref name="Manganaris2014">{{cite journal |vauthors=Manganaris GA, Goulas V, Vicente AR, Terry LA |title=Berry antioxidants: small fruits providing large benefits|journal=Journal of the Science of Food and Agriculture|volume=94|issue=5|date=март 2014|pmid=24122646|doi=10.1002/jsfa.6432| pages = 825–33}}</ref> врста је зељасте биљке из [[Јагода (род)|истоименог рода]] из породице ружа ([[Rosaceae]]). Јагода је [[хибрид]]на врста најпознатија по свом [[плод]]у који је широко распрострањен. Користи се за производњу разних [[дезерт]]а као што су [[колач]]и, [[сладолед]]и, [[Пита|пите]] и [[Чоколада|чоколаде]]. Највероватније је настала укрштањем врста вирџинијска јагода (''-{[[Fragaria virginiana]]}-'') и чилеанска јагода (''-{[[Fragaria chiloensis]]}-'').<ref>{{Cite web |title=''Fragaria'' x ''ananassa'' - Duchesne. |url=https://pfaf.org/user/Plant.aspx?LatinName=Fragaria+x+ananassa |publisher=Plants For A Future}}</ref><ref>{{Cite web |title=''Fragaria'' × ''ananassa'' (Weston) Duchesne ex Rozier (pro sp.) [''chiloensis'' × ''virginiana''] |url=https://plants.usda.gov/core/profile?symbol=FRAN |publisher=Natural Resources Conservation Service}}</ref>
{{рут}}
The garden strawberry was first bred in [[Brittany]], France, in the 1750s via a cross of ''[[Virginia strawberry|Fragaria virginiana]]'' from eastern North America and ''[[Fragaria chiloensis]]'', which was brought from Chile by [[Amédée-François Frézier]] in 1714.<ref>{{cite web |url=http://www.botgard.ucla.edu/html/botanytextbooks/economicbotany/Fragaria/index.html |title=Strawberry, The Maiden With Runners |publisher=Botgard.ucla.edu |url-status=dead |archive-url=https://web.archive.org/web/20100706193324/http://www.botgard.ucla.edu/html/botanytextbooks/economicbotany/Fragaria/index.html |archive-date=6 July 2010 }}</ref> [[Cultivar]]s of ''Fragaria'' × ''ananassa'' <!--N.B. Editors please keep multiplication sign outside quote marks, otherwise it appears italicised on certain browsers-->have replaced, in commercial production, the woodland strawberry (''[[Fragaria vesca]]''), which was the first strawberry species cultivated in the early 17th century.<ref name="welsh1">{{cite web |last=Welsh |first=Martin |url=http://www.nvsuk.org.uk/growing_show_vegetables_1/strawberry.php|archive-url=https://web.archive.org/web/20080802231801/http://www.nvsuk.org.uk/growing_show_vegetables_1/strawberry.php|archive-date=2 August 2008|title=Strawberries |publisher=Nvsuk.org.uk }}</ref>

The strawberry is not, from a botanical point of view, a [[berry (botany)|berry]]. Technically, it is an [[aggregate fruit|aggregate]] [[accessory fruit|accessory]] fruit, meaning that the fleshy part is derived not from the plant's ovaries but from the [[Receptacle (botany)|receptacle]] that holds the [[Ovary (botany)|ovaries]].<ref name="Esau">Esau, K. (1977). ''Anatomy of seed plants''. John Wiley and Sons, New York. {{ISBN|0-471-24520-8}}.</ref> Each apparent "seed" ([[achene]]) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.<ref name="Esau" />

== Нутријенти ==
{{nutritional value
| name= Исхрана
| image=Garden strawberry (Fragaria × ananassa).jpg
| kJ=136
| fat=0.3 g
| protein=0.67 g
| water=90.95 g
| carbs=7.68 g
| fiber=2 g
| sugars=4.89 g
| calcium_mg=16
| iron_mg=0.41
| magnesium_mg=13
| phosphorus_mg=24
| potassium_mg=154
| sodium_mg=1
| zinc_mg=0.14
| manganese_mg=0.386
| vitC_mg=58.8
| thiamin_mg=0.024
| riboflavin_mg=0.022
| niacin_mg=0.386
| pantothenic_mg=0.125
| vitB6_mg=0.047
| folate_ug=24
| choline_mg=5.7
| vitE_mg=0.29
| vitK_ug=2.2
| source_usda = 0
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/747448/nutrients Link to USDA Database entry]
}}

Raw strawberries are 91% water, 8% [[carbohydrate]]s, 1% [[protein (nutrient)|protein]], and contain negligible fat (table). A 100&nbsp;gram reference amount of strawberries supplies 33 [[kilocalorie]]s, is a rich source of [[vitamin C]] (71% of the [[Daily Value]], DV), a good source of [[manganese]] (18% DV), and provides several other vitamins and dietary minerals in small amounts. Strawberries contain a modest amount of essential [[unsaturated fatty acid]]s in the [[achene]] (seed) oil.<ref name="Giampieri2012" />

== Фитохемикалије ==

Garden strawberries contain the dimeric [[ellagitannin]] agrimoniin which is an isomer of [[sanguiin H-6]].<ref name="Lipinska2014">{{cite journal |vauthors=Lipińska L, Klewicka E, Sójka M |title=The structure, occurrence and biological activity of ellagitannins: a general review|journal=Acta Scientiarum Polonorum. Technologia Alimentaria|volume=13|issue=3|pages=289–99|date=September 2014|pmid=24887944|doi=10.17306/j.afs.2014.3.7|doi-access=free}}</ref><ref name="auto">{{cite journal | last1 = Vrhovsek | first1 = U. | last2 = Guella | first2 = G. | last3 = Gasperotti | first3 = M. | last4 = Pojer | first4 = E. | last5 = Zancato | first5 = M. | last6 = Mattivi | first6 = F. | doi = 10.1021/jf2052256 | title = Clarifying the Identity of the Main Ellagitannin in the Fruit of the Strawberry, ''Fragaria vesca'' and ''Fragaria ananassa'' Duch | journal = Journal of Agricultural and Food Chemistry | volume = 60 | issue = 10 | pages = 2507–16 | year = 2012 | pmid = 22339338}}</ref> Other polyphenols present include [[flavonoid]]s, such as [[anthocyanin]]s, [[flavanol]]s, [[flavonol]]s and [[phenolic acid]]s, such as [[hydroxybenzoic acid]] and [[hydroxycinnamic acid]].<ref name="Giampieri2012">{{cite journal |vauthors=Giampieri F, Tulipani S, Alvarez-Suarez JM, Quiles JL, Mezzetti B, Battino M |title=The strawberry: composition, nutritional quality, and impact on human health|journal=Nutrition|volume=28|issue=1|pages=9–19|date=January 2012|pmid=22153122|doi=10.1016/j.nut.2011.08.009}}</ref> Strawberries contain [[fisetin]] and possess higher levels of this flavonoid than other fruits.<ref name="auto" /><ref name="Khan2013">{{cite journal |vauthors=Khan N, Syed DN, Ahmad N, Mukhtar H |title=Fisetin: a dietary antioxidant for health promotion|journal=Antioxidants & Redox Signaling|volume=19|issue=2|pages=151–62|date=July 2013|pmid=23121441|pmc=3689181|doi=10.1089/ars.2012.4901}}</ref> Although achenes comprise only about 1% of total fresh weight of a strawberry, they contribute 11% of the total polyphenol in the whole fruit; achene phytochemicals include [[ellagic acid]], ellagic acid [[glycoside]]s, and ellagitannins.<ref name="aaby">{{cite journal
| pmid = 15884835
| year = 2005
| last1 = Aaby
| first1 = K
| title = Phenolic composition and antioxidant activities in flesh and achenes of strawberries (''Fragaria ananassa'')
| journal = Journal of Agricultural and Food Chemistry
| volume = 53
| issue = 10
| pages = 4032–40
| last2 = Skrede
| first2 = G
| last3 = Wrolstad
| first3 = R. E.
| doi = 10.1021/jf048001o
}}</ref>

=== Color ===
[[Pelargonidin-3-glucoside]] is the major anthocyanin in strawberries and [[cyanidin-3-glucoside]] is found in smaller proportions. Although glucose seems to be the most common substituting sugar in strawberry anthocyanins, rutinose, arabinose, and rhamnose conjugates have been found in some strawberry cultivars.<ref name="Giampieri2012" />

Purple minor pigments consisting of dimeric anthocyanins (flavanol-anthocyanin adducts : catechin(4α→8)pelargonidin 3-O-β-glucopyranoside, epicatechin(4α→8)pelargonidin 3-O-β-glucopyranoside, afzelechin(4α→8)pelargonidin 3-O-β-glucopyranoside and epiafzelechin(4α→8)pelargonidin 3-O-β-glucopyranoside) can also be found in strawberries.<ref>{{cite journal|pages=1421–28|doi=10.1016/j.phytochem.2004.05.003|pmid=15231416|title = Dimeric anthocyanins from strawberry (''Fragaria ananassa'') consisting of pelargonidin 3-glucoside covalently linked to four flavan-3-ols|journal=Phytochemistry|volume=65|issue=10|year = 2004|last1 = Fossen|first1 = Torgils|last2=Rayyan|first2=Saleh|last3=Andersen|first3=Øyvind M}}</ref>

=== Flavor and fragrance ===
[[Image:Furaneol.svg|thumb|left|130px|[[Furaneol]] is an important component of the fragrance of strawberries.]]

As strawberry flavor and [[fragrance]] are characteristics that may appeal to consumers,<ref name="Goodyear">{{cite web |author1=Dana Goodyear |title=How Driscoll's reinvented the strawberry |url=https://www.newyorker.com/magazine/2017/08/21/how-driscolls-reinvented-the-strawberry |work=The New Yorker |access-date=26 June 2019 |date=14 August 2017}}</ref><ref name="Negri">{{cite journal | last1=Negri | first1=Alfredo S. | last2=Allegra | first2=Domenico | last3=Simoni | first3=Laura | last4=Rusconi | first4=Fabio | last5=Tonelli | first5=Chiara | last6=Espen | first6=Luca | last7=Galbiati | first7=Massimo | title=Comparative analysis of fruit aroma patterns in the domesticated wild strawberries ''Profumata di Tortona'' (''F. moschata'') and ''Regina delle Valli'' (''F. vesca'') | journal=Frontiers in Plant Science | volume=6 | date=11 February 2015 | issn=1664-462X | doi=10.3389/fpls.2015.00056 | page=56|pmid=25717332|pmc=4324068| doi-access=free }}</ref><ref>{{cite journal | pmid = 17954736| year = 2007| last1 = Thompson| first1 = J. L.| title = Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States| journal = Journal of Dairy Science| volume = 90| issue = 11| pages = 4974–87| last2 = Lopetcharat| first2 = K| last3 = Drake| first3 = M. A.| doi = 10.3168/jds.2007-0313| doi-access = free}}</ref> they are used widely in a variety of manufacturing, including foods, beverages, [[confection]]s, perfumes and cosmetics.<ref>{{cite web|url=http://io9.com/5958880/how-flavor-chemists-make-your-food-so-addictively-good|title=How Flavor Chemists Make Your Food So Addictively Good|publisher=io9|date=8 November 2012|access-date=26 April 2014}}</ref><ref>{{cite web |last=Cassell |first=D|url=http://www.foodprocessing.com/articles/2014/flavor-trends-yogurt/|publisher=Food Processing|title=2014 Flavor Trends: Yogurt's Fruitful Union|date=2014|access-date=26 April 2014}}</ref>

Sweetness, fragrance and complex flavor are favorable attributes.<ref>{{cite journal|title=Framing the perfect strawberry: An exercise in consumer-assisted selection of fruit crops|journal=Journal of Berry Research|year=2012|volume=2|issue=1|pages=45–61|doi=10.3233/JBR-2011-027|vauthors=Colquhoun TA, etal|doi-access=free}}</ref> In [[plant breeding]] and farming, emphasis is placed on sugars, acids, and [[essential oils|volatile]] compounds, which improve the taste and fragrance of a ripe strawberry.<ref name="UFla">{{cite journal | pmid = 24523895| year = 2014| last1 = Schwieterman| first1 = M. L.| title = Strawberry flavor: Diverse chemical compositions, a seasonal influence, and effects on sensory perception| journal = PLOS ONE| volume = 9| issue = 2| pages = e88446| last2 = Colquhoun| first2 = T. A.| last3 = Jaworski| first3 = E. A.| last4 = Bartoshuk| first4 = L. M.| last5 = Gilbert| first5 = J. L.| last6 = Tieman| first6 = D. M.| last7 = Odabasi| first7 = A. Z.| last8 = Moskowitz| first8 = H. R.| last9 = Folta| first9 = K. M.| author-link9 = Kevin Folta | last10 = Klee| first10 = H. J.| last11 = Sims| first11 = C. A.| last12 = Whitaker| first12 = V. M.| last13 = Clark| first13 = D. G.| doi = 10.1371/journal.pone.0088446| pmc = 3921181| bibcode = 2014PLoSO...988446S| doi-access = free}}</ref> [[Ester]]s, [[terpene]]s, and [[furan]]s are chemical compounds having the strongest relationships to strawberry flavor and fragrance, with a total of 31 out of some 360 volatile compounds significantly correlated to favorable flavor and fragrance.<ref name=UFla /><ref name=Goodyear/><ref name=Negri/> In breeding strawberries for the commercial market in the United States, the volatile compounds, methyl anthranilate and gamma-decalactone prominent in aromatic wild strawberries, are especially desired for their "sweet and fruity" aroma characteristics.<ref name=Goodyear/><ref name=Negri/>

Chemicals present in the fragrance of strawberries include:
{{div col|colwidth=18em}}
* [[methyl acetate]]
* (''E'')-2-hexen-1-ol
* (''E'')-2-hexenal
* (''E'')-2-pentenal
* (''E'',''E'')-2,4-hexadienal
* (''Z'')-2-hexenyl acetate
* (''Z'')-3-hexenyl acetate
* [[1-hexanol]]
* [[2-heptanol]]
* [[2-heptanone]]
* 2-methyl butanoic acid
* 2-methylbutyl acetate
* [[alpha-terpineol]]
* [[amyl acetate]]
* [[amyl butyrate]]
* [[benzaldehyde]]
* [[benzyl acetate]]
* [[butyl acetate]]
* [[butyl butyrate]]
* butyl hexanoate
* [[butyric acid]]
* [[Caprylic acid|octanoic acid]]
* decyl acetate
* decyl butyrate
* [[d-limonene]]
* ethyl 2-methylbutanoate
* ethyl 3-methylbutanoate
* [[ethyl acetate]]
* [[ethyl benzoate]]
* [[ethyl butyrate]]
* [[ethyl decanoate]]
* [[ethyl hexanoate]]
* [[ethyl octanoate]]
* [[ethyl pentanoate]]
* [[Ethyl propionate|ethyl propanoate]]
* ethyl-2-hexenoate
* [[farnesene|α-farnesene]]
* [[farnesene|β-farnesene]]
* [[furaneol]]
* [[gamma-Decalactone|γ-decalactone]]<ref name=Goodyear/><ref name=Negri/>
* γ-dodecalactone
* [[heptanoic acid]]
* [[hexanal|''n''-hexanal]]
* [[hexanoic acid]]
* [[hexyl acetate]]
* [[isoamyl acetate]]
* isoamyl hexanoate
* [[isopropyl acetate]]
* isopropyl butanoate
* isopropyl hexanoate
* [[linalool]]
* mesifurane
* [[methyl anthranilate]]<ref name=Goodyear/><ref name=Negri/>
* [[methyl butyrate]]
* [[methyl hexanoate]]
* methyl isovalerate
* methyl octanoate
* [[methyl pentanoate]]
* [[Methyl propionate|methyl propanoate]]
* [[Nerolidol|(''E'')-nerolidol]]
* [[nonanal]]
* [[nonanoic acid]]
* ocimenol
* [[octyl acetate]]
* octyl butyrate
* octyl hexanoate
* octyl isovalerate
* propyl butyrate
* [[propyl hexanoate]]<ref>{{cite journal|last1=Jouquand|first1=Celine|first2= Craig|last2=Chandler | first3=Anne | last3=Plotto |first4=Kevin |last4=Goodner|title=A Sensory and Chemical Analysis of Fresh Strawberries Over Harvest Dates and Seasons Reveals Factors that Affect Eating Quality|journal=J. Am. Soc. Hort. Sci.|year=2008|volume=133|issue=6|pages=859–67|url=http://journal.ashspublications.org/content/133/6/859.full.pdf|doi=10.21273/JASHS.133.6.859|doi-access=free}}</ref>
{{Div col end}}

== Генетика ==
Modern strawberries are [[octaploid|octoploid]] (8 sets of [[chromosome]]s).<ref>{{cite journal
| pmid = 24282021
| year = 2014
| last1 = Hirakawa
| first1 = H
| title = Dissection of the octoploid strawberry genome by deep sequencing of the genomes of fragaria species
| journal = DNA Research
| volume = 21
| issue = 2
| pages = 169–81
| last2 = Shirasawa
| first2 = K
| last3 = Kosugi
| first3 = S
| last4 = Tashiro
| first4 = K
| last5 = Nakayama
| first5 = S
| last6 = Yamada
| first6 = M
| last7 = Kohara
| first7 = M
| last8 = Watanabe
| first8 = A
| last9 = Kishida
| first9 = Y
| last10 = Fujishiro
| first10 = T
| last11 = Tsuruoka
| first11 = H
| last12 = Minami
| first12 = C
| last13 = Sasamoto
| first13 = S
| last14 = Kato
| first14 = M
| last15 = Nanri
| first15 = K
| last16 = Komaki
| first16 = A
| last17 = Yanagi
| first17 = T
| last18 = Guoxin
| first18 = Q
| last19 = Maeda
| first19 = F
| last20 = Ishikawa
| first20 = M
| last21 = Kuhara
| first21 = S
| last22 = Sato
| first22 = S
| last23 = Tabata
| first23 = S
| last24 = Isobe
| first24 = S. N.
| doi = 10.1093/dnares/dst049
| pmc = 3989489
}}</ref> The [[genome]] sequence of the garden strawberry was published in 2019.<ref>{{Cite journal|last1=Edger|first1=Patrick P.|last2=Poorten|first2=Thomas J.|last3=VanBuren|first3=Robert|last4=Hardigan|first4=Michael A.|last5=Colle|first5=Marivi|last6=McKain|first6=Michael R.|last7=Smith|first7=Ronald D.|last8=Teresi|first8=Scott J.|last9=Nelson|first9=Andrew D. L.|last10=Wai|first10=Ching Man|last11=Alger|first11=Elizabeth I.|date=March 2019|title=Origin and evolution of the octoploid strawberry genome|journal=Nature Genetics|language=en|volume=51|issue=3|pages=541–547|doi=10.1038/s41588-019-0356-4|pmid=30804557|pmc=6882729|issn=1546-1718|doi-access=free}}</ref> In many entry level [[Biology]] classes, strawberries are used to demonstrate the extraction of [[DNA]]. It has been speculated that this is due octoploidy and the increased amount of DNA per cell, but it may also be facilitated by the ease of breaking the cell walls in the fleshy [[Receptacle (botany)|receptacle]].

== Алергија ==
Some people experience an [[anaphylactoid reaction]] to eating strawberries.<ref>{{cite web |url=http://www.cpmc.org/advanced/pediatrics/patients/topics/food-allergies.html|title=Children and food allergies|publisher=California Pacific Medical Center|date=2013|access-date=27 April 2014}}</ref> 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.<ref>{{cite journal
| pmid = 19940506
| year = 2010
| last1 = Patiwael
| first1 = J. A.
| title = Occupational allergy in strawberry greenhouse workers
| journal = International Archives of Allergy and Immunology
| volume = 152
| issue = 1
| pages = 58–65
| last2 = Vullings
| first2 = L. G.
| last3 = De Jong
| first3 = N. W.
| last4 = Van Toorenenbergen
| first4 = A. W.
| last5 = Gerth Van Wijk
| first5 = R
| last6 = De Groot
| first6 = H
| doi = 10.1159/000260084
| url = http://repub.eur.nl/pub/28314
| hdl = 1765/28314
| s2cid = 31952236
| hdl-access = free
}}</ref> [[Proteomic]] studies indicate that the allergen may be tied to a protein for the red anthocyanin biosynthesis expressed in strawberry ripening, named Fra a1 (Fragaria allergen1).<ref name="Munoz">{{cite journal
| pmid = 19969523
| year = 2010
| last1 = Muñoz
| first1 = C
| title = The strawberry fruit Fra a allergen functions in flavonoid biosynthesis
| journal = Molecular Plant
| volume = 3
| issue = 1
| pages = 113–24
| last2 = Hoffmann
| first2 = T
| last3 = Escobar
| first3 = N. M.
| last4 = Ludemann
| first4 = F
| last5 = Botella
| first5 = M. A.
| last6 = Valpuesta
| first6 = V
| last7 = Schwab
| first7 = W
| doi = 10.1093/mp/ssp087
| doi-access = free
}}</ref> [[Homology (biology)|Homologous]] proteins are found in [[birch]] [[pollen]] and apple, suggesting that people may develop [[cross-reactivity]] to all three species.

White-fruited strawberry [[cultivar]]s, lacking Fra a1, may be an option for strawberry allergy sufferers. Since they lack a protein necessary for normal ripening by anthocyanin synthesis of red pigments, they do not turn the mature berries of other cultivars red.<ref name=Munoz /> 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.<ref>{{cite journal |vauthors=Hjernø K, Alm R, Canbäck B, Matthiesen R, Trajkovski K, Björk L, Roepstorff P, Emanuelsson C |title=Down-regulation of the strawberry Bet v 1-homologous allergen in concert with the flavonoid biosynthesis pathway in colorless strawberry mutant |journal=Proteomics |volume=6 |issue=5 |pages=1574–87 |year=2006|pmid=16447153 | doi=10.1002/pmic.200500469|s2cid=29423198 }}</ref><ref>{{cite web|author=Idea TV GmbH |url=http://www.innovations-report.com/html/reports/medicine_health/report-45626.html |title=The chemistry of strawberry allergy (includes 'Sofar' reference) |publisher=Innovations-report.com |date=21 June 2005 |access-date=9 March 2013}}</ref>


== Референце ==
== Референце ==
Ред 24: Ред 284:


== Спољашње везе ==
== Спољашње везе ==
{{Commonscat|Fragaria ananassa}}
{{Commons category multi|Strawberries|Fragaria × ananassa}}
{{Wikispecies|Fragaria ananassa}}
{{Wikispecies|Fragaria ananassa}}
* [https://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?244 ''Fragaria'' × ''ananassa'' data from GRIN Taxonomy Database]
{{клица-биљке}}
* {{cite AmCyc |last=Thurber |first=George |wstitle=Strawberry|short=x}}
* {{cite EB1911|wstitle=Strawberry |short=x}}
* {{YouTube|mdCbB0XfW9M|Demonstration of strawberry growth lifecycle timelapse}}


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Верзија на датум 20. март 2022. у 15:40

За друге употребе погледајте страницу Јагода (вишезначна одредница).

Јагода
Јагода
Пресек јагоде
Научна класификација
Царство:
Plantae
Дивизија:
Magnoliophyta
Класа:
Magnoliopsida
Ред:
Rosales
Породица:
Rosaceae
Потпородица:
Rosoideae
Племе:
Potentilleae
Род:
Fragaria
Врста:
F. × ananassa
Биномно име
Fragaria × ananassa
(Weston) Duchesne ex Rozier (pro sp.)[1]

Баштенска јагода или само јагода (лат. Fragaria × ananassa)[2] врста је зељасте биљке из истоименог рода из породице ружа (Rosaceae). Јагода је хибридна врста најпознатија по свом плоду који је широко распрострањен. Користи се за производњу разних дезерта као што су колачи, сладоледи, пите и чоколаде. Највероватније је настала укрштањем врста вирџинијска јагода (Fragaria virginiana) и чилеанска јагода (Fragaria chiloensis).[3][4]

The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis, which was brought from Chile by Amédée-François Frézier in 1714.[5] Cultivars of Fragaria × ananassa have replaced, in commercial production, the woodland strawberry (Fragaria vesca), which was the first strawberry species cultivated in the early 17th century.[6]

The strawberry is not, from a botanical point of view, a berry. Technically, it is an aggregate accessory fruit, meaning that the fleshy part is derived not from the plant's ovaries but from the receptacle that holds the ovaries.[7] Each apparent "seed" (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.[7]

Нутријенти

Исхрана
Нутритивна вредност на 100 g (3,5 oz)
Енергија136 kJ (33 kcal)
7,68 g
Шећери4,89 g
Прехрамбена влакна2 g
0,3 g
0,67 g
Витамини
Тиамин (Б1)
(2%)
0,024 mg
Рибофлавин (Б2)
(2%)
0,022 mg
Ниацин (Б3)
(3%)
0,386 mg
Витамин Б5
(3%)
0,125 mg
Витамин Б6
(4%)
0,047 mg
Фолат (Б9)
(6%)
24 μg
Холин
(1%)
5,7 mg
Витамин Ц
(71%)
58,8 mg
Витамин Е
(2%)
0,29 mg
Витамин К
(2%)
2,2 μg
Минерали
Калцијум
(2%)
16 mg
Гвожђе
(3%)
0,41 mg
Магнезијум
(4%)
13 mg
Манган
(18%)
0,386 mg
Фосфор
(3%)
24 mg
Калијум
(3%)
154 mg
Натријум
(0%)
1 mg
Цинк
(1%)
0,14 mg
Остали конституенти
Вода90,95 g
Link to USDA Database entry
Проценти су грубе процене засноване на америчким препорукама за одрасле.
Извор: NDb USDA

Raw strawberries are 91% water, 8% carbohydrates, 1% protein, and contain negligible fat (table). A 100 gram reference amount of strawberries supplies 33 kilocalories, is a rich source of vitamin C (71% of the Daily Value, DV), a good source of manganese (18% DV), and provides several other vitamins and dietary minerals in small amounts. Strawberries contain a modest amount of essential unsaturated fatty acids in the achene (seed) oil.[8]

Фитохемикалије

Garden strawberries contain the dimeric ellagitannin agrimoniin which is an isomer of sanguiin H-6.[9][10] Other polyphenols present include flavonoids, such as anthocyanins, flavanols, flavonols and phenolic acids, such as hydroxybenzoic acid and hydroxycinnamic acid.[8] Strawberries contain fisetin and possess higher levels of this flavonoid than other fruits.[10][11] Although achenes comprise only about 1% of total fresh weight of a strawberry, they contribute 11% of the total polyphenol in the whole fruit; achene phytochemicals include ellagic acid, ellagic acid glycosides, and ellagitannins.[12]

Color

Pelargonidin-3-glucoside is the major anthocyanin in strawberries and cyanidin-3-glucoside is found in smaller proportions. Although glucose seems to be the most common substituting sugar in strawberry anthocyanins, rutinose, arabinose, and rhamnose conjugates have been found in some strawberry cultivars.[8]

Purple minor pigments consisting of dimeric anthocyanins (flavanol-anthocyanin adducts : catechin(4α→8)pelargonidin 3-O-β-glucopyranoside, epicatechin(4α→8)pelargonidin 3-O-β-glucopyranoside, afzelechin(4α→8)pelargonidin 3-O-β-glucopyranoside and epiafzelechin(4α→8)pelargonidin 3-O-β-glucopyranoside) can also be found in strawberries.[13]

Flavor and fragrance

Furaneol is an important component of the fragrance of strawberries.

As strawberry flavor and fragrance are characteristics that may appeal to consumers,[14][15][16] they are used widely in a variety of manufacturing, including foods, beverages, confections, perfumes and cosmetics.[17][18]

Sweetness, fragrance and complex flavor are favorable attributes.[19] In plant breeding and farming, emphasis is placed on sugars, acids, and volatile compounds, which improve the taste and fragrance of a ripe strawberry.[20] Esters, terpenes, and furans are chemical compounds having the strongest relationships to strawberry flavor and fragrance, with a total of 31 out of some 360 volatile compounds significantly correlated to favorable flavor and fragrance.[20][14][15] In breeding strawberries for the commercial market in the United States, the volatile compounds, methyl anthranilate and gamma-decalactone prominent in aromatic wild strawberries, are especially desired for their "sweet and fruity" aroma characteristics.[14][15]

Chemicals present in the fragrance of strawberries include:

Генетика

Modern strawberries are octoploid (8 sets of chromosomes).[22] The genome sequence of the garden strawberry was published in 2019.[23] In many entry level Biology classes, strawberries are used to demonstrate the extraction of DNA. It has been speculated that this is due octoploidy and the increased amount of DNA per cell, but it may also be facilitated by the ease of breaking the cell walls in the fleshy receptacle.

Алергија

Some people experience an anaphylactoid reaction to eating strawberries.[24] 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.[25] Proteomic studies indicate that the allergen may be tied to a protein for the red anthocyanin biosynthesis expressed in strawberry ripening, named Fra a1 (Fragaria allergen1).[26] Homologous proteins are found in birch pollen and apple, suggesting 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 by anthocyanin synthesis of red pigments, they do not turn the mature berries of other cultivars red.[26] 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.[27][28]

Референце

  1. ^ „Fragaria X ananassa (Weston) Duchesne ex Rozier (pro sp.)”. ITIS. 
  2. ^ Manganaris GA, Goulas V, Vicente AR, Terry LA (март 2014). „Berry antioxidants: small fruits providing large benefits”. Journal of the Science of Food and Agriculture. 94 (5): 825—33. PMID 24122646. doi:10.1002/jsfa.6432. 
  3. ^ „Fragaria x ananassa - Duchesne.”. Plants For A Future. 
  4. ^ „Fragaria × ananassa (Weston) Duchesne ex Rozier (pro sp.) [chiloensis × virginiana]”. Natural Resources Conservation Service. 
  5. ^ „Strawberry, The Maiden With Runners”. Botgard.ucla.edu. Архивирано из оригинала 6. 7. 2010. г. 
  6. ^ Welsh, Martin. „Strawberries”. Nvsuk.org.uk. Архивирано из оригинала 2. 8. 2008. г. 
  7. ^ а б Esau, K. (1977). Anatomy of seed plants. John Wiley and Sons, New York. ISBN 0-471-24520-8.
  8. ^ а б в Giampieri F, Tulipani S, Alvarez-Suarez JM, Quiles JL, Mezzetti B, Battino M (јануар 2012). „The strawberry: composition, nutritional quality, and impact on human health”. Nutrition. 28 (1): 9—19. PMID 22153122. doi:10.1016/j.nut.2011.08.009. 
  9. ^ Lipińska L, Klewicka E, Sójka M (септембар 2014). „The structure, occurrence and biological activity of ellagitannins: a general review”. Acta Scientiarum Polonorum. Technologia Alimentaria. 13 (3): 289—99. PMID 24887944. doi:10.17306/j.afs.2014.3.7 Слободан приступ. 
  10. ^ а б Vrhovsek, U.; Guella, G.; Gasperotti, M.; Pojer, E.; Zancato, M.; Mattivi, F. (2012). „Clarifying the Identity of the Main Ellagitannin in the Fruit of the Strawberry, Fragaria vesca and Fragaria ananassa Duch”. Journal of Agricultural and Food Chemistry. 60 (10): 2507—16. PMID 22339338. doi:10.1021/jf2052256. 
  11. ^ Khan N, Syed DN, Ahmad N, Mukhtar H (јул 2013). „Fisetin: a dietary antioxidant for health promotion”. Antioxidants & Redox Signaling. 19 (2): 151—62. PMC 3689181 Слободан приступ. PMID 23121441. doi:10.1089/ars.2012.4901. 
  12. ^ Aaby, K; Skrede, G; Wrolstad, R. E. (2005). „Phenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananassa)”. Journal of Agricultural and Food Chemistry. 53 (10): 4032—40. PMID 15884835. doi:10.1021/jf048001o. 
  13. ^ Fossen, Torgils; Rayyan, Saleh; Andersen, Øyvind M (2004). „Dimeric anthocyanins from strawberry (Fragaria ananassa) consisting of pelargonidin 3-glucoside covalently linked to four flavan-3-ols”. Phytochemistry. 65 (10): 1421—28. PMID 15231416. doi:10.1016/j.phytochem.2004.05.003. 
  14. ^ а б в г д Dana Goodyear (14. 8. 2017). „How Driscoll's reinvented the strawberry”. The New Yorker. Приступљено 26. 6. 2019. 
  15. ^ а б в г д Negri, Alfredo S.; Allegra, Domenico; Simoni, Laura; Rusconi, Fabio; Tonelli, Chiara; Espen, Luca; Galbiati, Massimo (11. 2. 2015). „Comparative analysis of fruit aroma patterns in the domesticated wild strawberries Profumata di Tortona (F. moschata) and Regina delle Valli (F. vesca)”. Frontiers in Plant Science. 6: 56. ISSN 1664-462X. PMC 4324068 Слободан приступ. PMID 25717332. doi:10.3389/fpls.2015.00056 Слободан приступ. 
  16. ^ Thompson, J. L.; Lopetcharat, K; Drake, M. A. (2007). „Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States”. Journal of Dairy Science. 90 (11): 4974—87. PMID 17954736. doi:10.3168/jds.2007-0313 Слободан приступ. 
  17. ^ „How Flavor Chemists Make Your Food So Addictively Good”. io9. 8. 11. 2012. Приступљено 26. 4. 2014. 
  18. ^ Cassell, D (2014). „2014 Flavor Trends: Yogurt's Fruitful Union”. Food Processing. Приступљено 26. 4. 2014. 
  19. ^ Colquhoun TA, et al. (2012). „Framing the perfect strawberry: An exercise in consumer-assisted selection of fruit crops”. Journal of Berry Research. 2 (1): 45—61. doi:10.3233/JBR-2011-027 Слободан приступ. 
  20. ^ а б Schwieterman, M. L.; Colquhoun, T. A.; Jaworski, E. A.; Bartoshuk, L. M.; Gilbert, J. L.; Tieman, D. M.; Odabasi, A. Z.; Moskowitz, H. R.; Folta, K. M.; Klee, H. J.; Sims, C. A.; Whitaker, V. M.; Clark, D. G. (2014). „Strawberry flavor: Diverse chemical compositions, a seasonal influence, and effects on sensory perception”. PLOS ONE. 9 (2): e88446. Bibcode:2014PLoSO...988446S. PMC 3921181 Слободан приступ. PMID 24523895. doi:10.1371/journal.pone.0088446 Слободан приступ. 
  21. ^ Jouquand, Celine; Chandler, Craig; Plotto, Anne; Goodner, Kevin (2008). „A Sensory and Chemical Analysis of Fresh Strawberries Over Harvest Dates and Seasons Reveals Factors that Affect Eating Quality” (PDF). J. Am. Soc. Hort. Sci. 133 (6): 859—67. doi:10.21273/JASHS.133.6.859 Слободан приступ. 
  22. ^ Hirakawa, H; Shirasawa, K; Kosugi, S; Tashiro, K; Nakayama, S; Yamada, M; Kohara, M; Watanabe, A; Kishida, Y; Fujishiro, T; Tsuruoka, H; Minami, C; Sasamoto, S; Kato, M; Nanri, K; Komaki, A; Yanagi, T; Guoxin, Q; Maeda, F; Ishikawa, M; Kuhara, S; Sato, S; Tabata, S; Isobe, S. N. (2014). „Dissection of the octoploid strawberry genome by deep sequencing of the genomes of fragaria species”. DNA Research. 21 (2): 169—81. PMC 3989489 Слободан приступ. PMID 24282021. doi:10.1093/dnares/dst049. 
  23. ^ Edger, Patrick P.; Poorten, Thomas J.; VanBuren, Robert; Hardigan, Michael A.; Colle, Marivi; McKain, Michael R.; Smith, Ronald D.; Teresi, Scott J.; Nelson, Andrew D. L.; Wai, Ching Man; Alger, Elizabeth I. (март 2019). „Origin and evolution of the octoploid strawberry genome”. Nature Genetics (на језику: енглески). 51 (3): 541—547. ISSN 1546-1718. PMC 6882729 Слободан приступ. PMID 30804557. doi:10.1038/s41588-019-0356-4 Слободан приступ. 
  24. ^ „Children and food allergies”. California Pacific Medical Center. 2013. Приступљено 27. 4. 2014. 
  25. ^ Patiwael, J. A.; Vullings, L. G.; De Jong, N. W.; Van Toorenenbergen, A. W.; Gerth Van Wijk, R; De Groot, H (2010). „Occupational allergy in strawberry greenhouse workers”. International Archives of Allergy and Immunology. 152 (1): 58—65. PMID 19940506. S2CID 31952236. doi:10.1159/000260084. hdl:1765/28314 Слободан приступ. 
  26. ^ а б Muñoz, C; Hoffmann, T; Escobar, N. M.; Ludemann, F; Botella, M. A.; Valpuesta, V; Schwab, W (2010). „The strawberry fruit Fra a allergen functions in flavonoid biosynthesis”. Molecular Plant. 3 (1): 113—24. PMID 19969523. doi:10.1093/mp/ssp087 Слободан приступ. 
  27. ^ Hjernø K, Alm R, Canbäck B, Matthiesen R, Trajkovski K, Björk L, Roepstorff P, Emanuelsson C (2006). „Down-regulation of the strawberry Bet v 1-homologous allergen in concert with the flavonoid biosynthesis pathway in colorless strawberry mutant”. Proteomics. 6 (5): 1574—87. PMID 16447153. S2CID 29423198. doi:10.1002/pmic.200500469. 
  28. ^ Idea TV GmbH (21. 6. 2005). „The chemistry of strawberry allergy (includes 'Sofar' reference)”. Innovations-report.com. Приступљено 9. 3. 2013. 

Спољашње везе

Strawberries и Fragaria × ananassa на Викимедијиној остави.
Викиврсте имају више информација о чланку Јагода.
Преузето из „https://sr.wikipedia.org/w/index.php?title=Јагода&oldid=24443718”