Fragaria × ananassa

Fragaria × ananassa

Fragaria × ananassa, commonly known as the garden strawberry, is a widely grown hybrid species of the genus Fragaria. It is cultivated worldwide for its fruit, the strawberry. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in prepared foods such as preserves, fruit juice, pies, ice creams, milkshakes, and chocolates.

History

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. 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.

Botany

Fragaria × ananassa is a perennial herbaceous plant that grows low to the ground. It has a fibrous root system and a crown from which leaves, runners, and flowers are produced. The leaves are trifoliate, with serrated edges. The flowers are white, with five petals, and are pollinated by insects.

Fruit

The "fruit" of the strawberry is not a true berry from a botanical standpoint. 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. Each apparent "seed" (achene) on the outside of the fruit is actually one of the ovaries of the flower, with a seed inside it.

Cultivation

Strawberries are grown in a wide range of climates and are adaptable to different soil types. They require a period of cold dormancy, and they are typically planted in the spring or fall. Strawberries are often grown using the matted row system, the hill system, or the plasticulture system.

Pests and Diseases

Strawberries are susceptible to a number of pests and diseases, including gray mold (Botrytis cinerea), powdery mildew, verticillium wilt, and strawberry aphid. Integrated pest management strategies are often employed to control these issues.

Uses

Strawberries are consumed fresh, frozen, or processed into products such as jams, jellies, syrups, and confections. They are also used in cosmetics and aromatherapy due to their fragrance.

Nutrition

Strawberries are a rich source of vitamin C, manganese, folate (vitamin B9), and potassium. They also contain small amounts of several other vitamins and minerals. Strawberries are high in antioxidants and plant compounds, which may have benefits for heart health and blood sugar control.

External Links

• Food and Agriculture Organization
• USDA Agricultural Research Service