Possible Influences of Water Loss and Polyphenol Oxidase Activity on Anthocyanin Content and Discoloration in Fresh Ripe Strawberry (cv. Oso Grande) During Storage at 1 °C |
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| Authors: | M. Cecila N. Nunes Jeffrey K. Brecht Alcinam.M.B. Morais Steve A. Sargent |
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| Affiliation: | Authors Nunes, Brecht, and Sargent are with Horticultural Sciences Dept., Univ. of Florida, 717 Hull Rd., P.O. Box 110690, Gainesville, FL32611–0690, U.S.A. Author Morais is with Escola Superior de Biotecnologia, Univ. Católica Portuguesa, Porto, Portugal. Direct inquiries to author Brecht (E-mail: ). |
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| Abstract: | ABSTRACT: Fresh'Oso Grande'strawberries wrapped in polyvinyl chloride stretch film lost 0.7% of their initial weight during storage for 8 d 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 color of strawberries during shipping and retailing. |
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| Keywords: | weight loss color soluble phenolic content browning index anthocyanin degradation index |
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