PHYSICAL AND CHEMICAL PROPERTIES OF STRAWBERRY FRUIT AT HARVEST MATURITY AND POSSIBILITIES OF CAPITALIZING ON THEM.

Strawberry (Fragaria viridis) is a plant with tonic, tasty and aromatic fruits, rich in potassium, phosphorus, calcium, magnesium, iron, sodium, vitamins (C, B1, B2, E), salicylic acid, pantothenic acid, proteins, sugars, flavonoids, volatile oils, tannins and antioxidant polyphenols. Therefore, in the present paper we have proposed the elaboration of the recipe and the technological manufacturing scheme for obtaining a finished strawberry product according to the evolution of the main chemical characteristics of the strawberries during the processing and also according to the consumers' requirements regarding the presence of the seeds in the fruit of strawberry. The strawberry paste is a finely-cut product with a delicate taste, balanced and delicate texture. The aroma is an intense sweet characteristic of strawberry fruit. The color of the product is dark red specific to the raw material. [ABSTRACT FROM AUTHOR]