To prepare the fruit extract, 5 g s

To prepare the fruit extract, 5 g samples from each replica were homogenized with 5 mL of precooled 95% ethanol containing 3% formic acid (v/v), and after centrifugation at 10,000 × g for 15 min (4 ◦C), another 15 mL of 80% ethanol containing 5% formic acid (v/v) was used to extract the residue again. The supernatant was combined tomake thefinal volume of 25 mL for analysis. Total phenolics content in strawberry fruit extracts was determined according to the Folin-Ciocalteu procedure (Slinkard and Singleton, 1977). The results were expressed as milligrams of gallic acid per gram of tissue.