Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit
J. Fernando Ayala-Zavalaa, c, Shiow Y. Wangb, Chien Y. Wang , , a and Gustavo A. González-Aguilarc
Lebensmittel-Wissenschaft und-Technologie Volume 37, Issue 7 , November 2004, Pages 687-695
2004
บทคัดย่อ
The antioxidant capacity (measured as oxygen radical absorbance capacity, ORAC), total anthocyanins, total phenolics, aroma compounds, andpostharvestquality of strawberryfruit(Fragaria x ananassa cv. Chandler) kept at 0°C, 5°C, and 10°C were investigated. Strawberryfruitstored at 10°C or 5°C showed higher antioxidant capacity, total phenolics, and anthocyanins than those stored at 0°C. However, thepostharvestlife 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 thepostharvestperiod.