Strawberry is an important fruit species whose production is increasing in the world and in our countrydue to its unique taste and aroma. It is known that the yield, taste and other important quality componentsof strawberry fruits are affected by the genetic structure as in many fruit species. In this context, a largeamount of strawberry varieties have been developed as a result of strawberry breeding studies in theworld. Similarly, breeding studies have been carried out at different intensities for many years atÇukurova University. In this study, the genotypes coded ‘33’, ‘36’ and ‘61’, which have becomeprominent as a result of the strawberry breeding program in our department, and commercial varietiessuch as ‘Fortuna’, ‘Rubygem’ and ‘Festival’, which are widely cultivated in the Mediterranean region,were compared in term of the properties such as soluble solids content (SSC), pH, fruit acid content andfirmness during the extensive harvest period (January-May). As a result of the study, small amount ofproduction was obtained in Mediterranean climatic conditions, and the highest SSC and flesh firmnessvalues were obtained in the varieties and genotypes analysed in January. In terms of genotypes; the ‘36’coded attracted attention with its relatively low acid content, as well as being higher than others with itsSSC values varying between 8.0% and 13.1% throughout the season. Despite the strength of thisgenotype in terms of taste, it was found to be quite soft compared to commercial varieties (1.10-1.20lb/inch2) with flesh firmness of 0.63 lb/inch2. It is thought that it is not possible to obtain the best qualityvariety in all aspects due to physiological and genetic reasons. However, strawberry breeders should aimto develop strawberry varieties that consist the characteristics at the highest levels in line with thefundamental goals they set.