At the end of the 's the musky strawberry Fragaria moschata was also being cultivated in European gardens. At that time, English gardeners worked to raise new varieties from seed and they increased the number of varieties from three to nearly thirty.
Meanwhile, a French spy brought the Chilean strawberry Fragaria chiloensis from Chile to France in This species of strawberry had a quality the others lacked: size. It had fewer but larger flowers and gave rise to larger fruit. However, the Chilean strawberry was not hardy and was difficult to grow inland, away from mild coastal climates. These two New World species of strawberries were crossed in Europe, giving rise to the modern strawberry, Fragaria ananassa.
It was the French who first accidentally pollinated the Chilean strawberry with the Virginia strawberry when pistillate Chilean plants were inter-planted with staminate Virginian plants and natural hybrids were made. The English did most of the early breeding work to develop the ancestors of the varieties we enjoy today. All modern strawberry varieties have descended from this crossing of Virginia and Chilean strawberries. To be more accurate, however, we must consider which part of the plant we are eating.
While vegetables are defined as plants cultivated for their edible parts, the botanical term "fruit" is more specific. It is a mature, thickened ovary or ovaries of a seed-bearing plant, together with accessory parts such as fleshy layers of tissue or "pulp.
As a subcategory of fruits, berries are yet another story. A berry is an indehiscent not splitting apart at maturity fruit derived from a single ovary and having the whole wall fleshy. Berries are not all tiny, and they're not all sweet.
Surprisingly, eggplants, tomatoes and avocados are botanically classified as berries. And the popular strawberry is not a berry at all. When you bring the fruit home from the market, store the strawberries in a lidded container partially closed , preferably in a single layer on a paper towel.
Stash in the refrigerator for up to four days. If you notice any mold, remove the affected berries right away. Strawberries are especially susceptible to moisture, so you shouldn't rinse the strawberries until you're ready to use them. To wash strawberries , place them in a large colander and rinse gently with cool water. Lay strawberries in a single layer on a clean kitchen towel or layer of paper towels and gently pat dry.
You should also wait to hull the berries until it is time to eat or use them in a recipe. To enjoy peak strawberries all year long, freeze some fruit for later. Freezing your strawberries is easy: Hull them, lay in a single layer on a baking sheet, and freeze them until they're solid about 6 hours. Then transfer them to a resealable plastic storage bag and keep them frozen until ready to use.
They'll keep for up to six months. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile.
Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Doubtless God could have made a better berry, but doubtless God never did', said a 17th century writer. This view is shared by many, especially Wimbledon spectators who eat around a million strawberries, ie nearly 30 tons, in a fortnight. Modern cultivated or garden strawberries Fragaria x ananassa are a hybrid species derived from a fortuitous cross between a Chilean and a North American species.
They were first bred in Brittany in France in the s. The strawberries we buy in shops are all cultivars or varieties. Have you ever wondered what makes the colour, taste and smell of strawberries so attractive? Why do the ones you might find growing wild seem tastier?
Is there something in the chemistry? These are questions close to the heart of strawberry producers as they call on science to help them develop their sweetest, juiciest, most fragrant and appealing fruit. The colour of strawberries is due to anthocyanins, mainly pelargonidin 3-glucoside fig 1. Anthocyanins are water soluble pigments found in plant cells.
They are also responsible for the red colour in some autumn leaves. Aside from this, anthocyanins can be used as pH indicators - they are pink in acid, purple in neutral and yellow in alkaline solutions.
Strawberries are highly nutritious. They contain very high levels of vitamin C and anthocyanins are also powerful antioxidants, which give strawberries huge health benefits. Most vitamin C is made from glucose via the so called 'L-galactose pathway'. As consumers, we look for the right combination of sweetness, acidity and flavour in our strawberries.
The flavour depends on the balance between several molecules. When they ripen, the acidity decreases.
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