## 3 Results and Discussion
The vitamin C content in FD powders was about 14% lower than in fresh fruit, while in CD powders it was about 78% lower than in FD powders. SD powders had twice as low a content of vitamin C (3.2 mg g\({}^{-1}\) d.m.) as FD; however, it should be taken into account that SD powder consisted of dried juice deprived of some solid components (i.e., stones, seeds) with an additional share of the carrier, maltodextrin, which reduces the content of this compound. The literature lacks data on vitamin C losses in powders obtained from strawberries using the abovementioned methods. Earlier studies by the authors on powders obtained from chokeberry and blackcurrant showed similar relationships regarding vitamin C losses. In the case of blackcurrant powders obtained by the CD method, vitamin C losses in comparison with FD powders were significantly lower than in the case of strawberries, which may have resulted from the different chemical compositions or morphological structures of these fruits [33; 34]. The tested organic strawberries were characterised by a comparable polyphenol content to those obtained in previous studies by [PERSON] et al. (2016) [45]. The studied organic strawberries and the powders obtained by the FD method were characterised by a high content of phenolic compounds, among which anthocyanins, phenolic acids and flavonoids dominated. Comparing the content of phenolic compounds in powders to their content in fresh fruit, it can be seen that, in terms of dry matter content, the content of these compounds, depending on their type, decreased from 18% for FD to about 85% for SD and CD. In the FD powder the total content of phenolic compounds was several times higher than in powders obtained by the SD and CD methods. Even higher differences were observed in the case of the anthocyanin content, which indicates that the use of a long-lasting convective drying process as well as spray drying causes degradation of these compounds. Given the strawberry growing system, organic and conventional, many experiments have shown that organic fruits are richer in biologically active compounds [7; 8; 46]. Considering the above, it can be expected that the obtained content of bioactive ingredients in the tested powders may be higher than in powders that would be obtained from fruit from the conventional system. The content of phenolic compounds and vitamin C determines the antioxidant activity of food. The freeze-drying process, followed by grinding the fruit into its powder form, did not significantly reduce the antioxidant properties of the fresh fruit. CD and SD powders were characterised by reduced, but still quite high, antioxidant activity. The obtained results are consistent with the results of previous studies by [PERSON] et al. (2019) [33; 34], in which powders obtained from chokeberry and blackcurrant were studied using the abovementioned methods, and additionally the fluidised-bed jet milling and drying method (FBJD). Figure 1 shows the values of the sensory attributes obtained after evaluation of the powders prepared as beverages with added sugar. The beverages showed the greatest differences in the values obtained for strawberry flavour. The FD powders were characterised by the highest value of this discriminant. In the case of the texture characteristics, the greatest variation was achieved in the smoothness and uniformity of appearance. The greatest smoothness and the most uniform appearance were observed in beverages prepared from SD powders, which also showed the highest solubility values (WSI) (\(p<0.05\)). The powders studied were characterised by a large variation in colour. CD powders had a significantly different colour, i.e., reddish-brown, in comparison to SD and FD powders, which were rated as light red. A detailed colour analysis of the powders using the instrumental method ('electronic eye') is shown in Figure 2a-c and in Table 3. Analysing the obtained results in the L*a*b* colour space, it can be concluded that the SD powder had a higher value of the colour parameter L*.