The paper presents the results of the study conducted into the impact made by biochemical composition on sensory appraisal of the fruits of the ʻClery’, ʻJoly’ and ʻDely’ strawberry cultivars in the period 2012–2013. In 2012 a significantly higher content of total sugars was recorded in ʻDely’ and ʻClery’ cultivars, compared to ʻJoly’ cultivar. In 2013, a significantly higher content of total and reduced sugars were determined in the ʻJoly’ and ʻDely’ cultivar compared to ‘Clery’. Within the scope of the two years of research, the highest contents of sucrose was recorded in the ‘Joly’ strawberry cultivar. In the first trial year, the highest content of total acids was recorded in the ‘Clery’ cultivar, whereas in the second trial year the highest total acids content was found in the ‘Joly’ cultivar. A high cumulative grade for the sensory quality of fruit was attained by the ‘Joly’ cultivar, whereas the lowest cumulative grade was given to the ʻClery’ cultivar in both trial years. Considering the best score for the biochemical composition and sensory quality of the fruit, the ‘Joly’ cultivar can be recommended for more intensive use in the production practice.U radu su prikazani rezultati proučavanja uticaja biohemijskog sastava ploda na senzoričku ocenu kvaliteta ploda jagode sorti ʻClery’, ʻJoly’ i ʻDely’ u periodu 2012–2013. godina. Značajno viši sadržaj ukupnih šećera registrovan je kod sorti ʻDely’ i ʻClery’ u poređenju sa sortom ʻJoly’, u 2012. godini. U 2013. godini, značajno viši sadržaj ukupnih i invertnih šećera evidentiran je kod sorti ʻJoly’ i ʻDely’ u odnosu na sortu ‘Clery’. U dvogodišnjem periodu istraživanja, najveća vrednost sadržaja saharoze evidentirana je u plodu jagode sorte ʻJoly’. U prvoj godini istraživanja, najviši sadržaj ukupnih kiselina zabeležen je kod sorte ʻClery’, a u drugoj godini istraživanja kod sorte ʻJoly’. Visoke zbirne ocene za senzorički kvalitet ploda ostvarila je sorta ʻJoly’, a najniže zbirne ocene sorta ʻClery’, u obe godine istraživanja. Najbolje rezultate u pogledu biohemijskog sastava i senzoričkog kvaliteta ploda ostvarila je sorta ʻJoly’, pa se ova sorta može preporučiti za intenzivnije širenje u proizvodnoj praksi
