Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit

• Published in: Food science & technology Vol. 37; no. 7; pp. 687 - 695
• Main Authors: Ayala-Zavala, J.Fernando, Wang, Shiow Y, Wang, Chien Y, González-Aguilar, Gustavo A
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.11.2004; Elsevier
• Subjects: anthocyanins; Antioxidant; antioxidant activity; Aroma; Aroma and flavouring agent industries; Biological and medical sciences; Food industries; Fruit and vegetable industries; fruit quality; Fundamental and applied biological sciences. Psychology; phenolic compounds; Storage temperature; Strawberries; volatile compounds; ORAC; TE; Strawberries; R-PE; Trolox; AAPH; Storage temperature; Aroma; Antioxidant; Temperature; Fragaria; Fruit; Rosaceae; Temperature effect; Warehousing; Dicotyledones; Strawberry; Angiospermae; Food preservation; Spermatophyta
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2004.03.002

The antioxidant capacity (measured as oxygen radical absorbance capacity, ORAC), total anthocyanins, total phenolics, aroma compounds, and postharvest quality of strawberry fruit ( Fragaria x ananassa cv. Chandler) kept at 0°C, 5°C, and 10°C were investigated. Strawberry fruit stored at 10°C or 5°C showed higher antioxidant capacity, total phenolics, and anthocyanins than those stored at 0°C. However, the postharvest life based on overall quality was longer at 0°C than at 5°C or 10°C. The production of aroma compounds was markedly influenced by storage time and temperature. Individual aroma compounds were affected differently. For example, ethyl hexanoate, hexyl acetate, methyl acetate, and butyl acetate increased, while 3-hexenyl acetate and methyl hexanoate decreased during storage. In general, strawberries stored at 10°C or 5°C produced higher levels of these volatiles than those stored at 0°C. In conclusion, strawberries stored at 0°C retained an acceptable overall quality for the longest storage duration; however, berries stored at temperatures higher than 0°C showed higher content of aroma compounds and antioxidant capacity during the postharvest period.