ISHS Acta Horticulturae 939: XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on Emerging Health Topics in Fruits and Vegetables
FROM PRODUCING FIELDS OF HUELVA TO THE MARKET: QUALITATIVE ASSESSMENT OF STRAWBERRY'S ANTIOXIDANT AND NUTRITIONAL PROPERTIES |
| Authors: | A.C. Gálvez, B.A. De la Morena, C. Casal, C. Vílchez, A. Contioso, J.J. Medina, P. Domínguez, C. Soria, J.M. López-Aranda, L. Miranda |
| Keywords: | Fragaria × ananassa Duch., fruit quality, DPPH, maturity index, storage conditions, post-harvest, total phenolics compounds |
| DOI: | 10.17660/ActaHortic.2012.939.48 |
| Abstract:
The main goal of this study has been to perform a qualitative assessment of changes occurring in strawberry fruits from the time they are harvested in field until their arrival to the market. For this purpose, a simulated post-harvest treatment consisting of a storage period for 2 days at 4°C in the dark plus 2 days at room temperature (~20°C) was developed, after which evaluation was carried out. Three strawberry cultivars (‘Camarosa’, ‘Candonga’ and ‘Fuentepina’), representative from those cultivated in the Huelva’s region, were studied. Significant differences among cultivars regarding the anthocyanin and carbohydrate contents, pH, weight loss and maturity indexes in fresh fruits throughout the harvesting season were found. In respect to the antioxidant activity changes, although differences were observed, they were not significant due to the high variability of measurements. In general, post-harvest treatment stimulated a moderate increase in all analyzed parameters except for ‘Fuentepina’ and ‘Camarosa’ carbohydrate contents, which were slightly lower after this period. On the other hand, as expected, maturity indexes decreased for all cultivars after post-harvest treatment, the maturity of Fuentepina’s berries being the highest because of their lowest acidity and highest carbohydrate content. Finally, in a second part of the study, the effect of a one month storage under freezing conditions at -20°C on the content of anthocyanins, carbohydrates and total phenolics compounds was evaluated. It seems that such conditions led to decreases in anthocyanins (except in ‘Camarosa’) and carbohydrates (except in ‘Candonga’), whereas total phenolics compounds increased in all cultivars. | |
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