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Possible influences of water loss and polyphenol oxidase activity on anthocyanin content and discolouration in fresh ripe strawberry (cv. Oso Grande) during storage at 1 °C.

Author(s) : NUNES M. C. N., BRECHT J. K., MORAIS A. M. M. B., et al.

Type of article: Article

Summary

Fresh 'Oso Grande' strawberries wrapped in polyvinyl chloride stretch film lost 0.7% of their initial weight during storage for 8 days at 1 °C, whereas unwrapped fruit lost 11%. Greater water loss was associated with darker and less red fruit, lower concentrations of anthocyanins and other soluble phenolics, and higher polyphenol oxidase (PPO) activity. Anthocyanin degradation and oxidation of soluble phenolic compounds, caused possibly by increased PPO activity as a result of water loss, contributed to the development of strawberry surface browning during storage. Proper handling to reduce water loss during postharvest operations should be used to maintain acceptable colour of strawberries during shipping and retailing.

Details

  • Original title: Possible influences of water loss and polyphenol oxidase activity on anthocyanin content and discolouration in fresh ripe strawberry (cv. Oso Grande) during storage at 1 °C.
  • Record ID : 2005-2008
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 70 - n. 1
  • Publication date: 2005/01

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