Abstract
Carbon dioxide-enriched atmospheres are used to reduce decay incidence and severity and extend the postharvest life of strawberries. However, depending on the cultivar, carbon dioxide concentrations of ≥20% can be detrimental to color (change from red to purple) and flavor (development of off-flavors). Our objective was to determine the effect of elevated carbon dioxide levels on the stability of the anthocyanins and other phenolic compounds to examine their role in color changes of strawberries. Freshly harvested strawberries were placed in jars ventilated continuously with air or air enriched with 10%, 20% or 40% carbon dioxide at 5°C for 10 days. Anthocyanins and other phenolics were extracted at 0, 5, and 10 days from homogenized samples. The samples were purified using Sep-pac C18 cartridges. The purified methanolic extract was injected directly into HPLC coupled to a photodiode array detector. Cyanidin-3-glucoside, pelargonidin-3-glucoside, and pelargonidin-3-rutinoside were identified as the major anthocyanins. After 5 and 10 days in storage there was a reduction in the total amount of anthocyanins. This degradation was lower in air than in carbon dioxide-treated strawberries, but the anthocyanin profile remained the same. Flavonols (e.g., quercetin and kaempferol derivatives) and phenolic acids (e.g., ellagic acid) decreased during storage, and this decrease was exacerbated by elevated carbon dioxide atmospheres. Carbon dioxide-induced changes in the quantities of the previously listed anthocyanins and phenolic compounds may be the cause of color changes from red to purple in strawberries.
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Claims 7
Claim · model-written summary
Total anthocyanins in strawberries decreased after 5 and 10 days of storage.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassae0 - Outcome
- total amount of anthocyaninse1
- Direction
- reductione1
- Qualifier
- After 5 and 10 days in storagee1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“Freshly harvested strawberries were placed in jars ventilated continuously with air or air enriched with 10%, 20% or 40% carbon dioxide at 5°C for 10 days”
e1“After 5 and 10 days in storage there was a reduction in the total amount of anthocyanins”
Claim · model-written summary
Anthocyanin degradation in strawberries was lower in air than in carbon dioxide-treated fruit.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- air enriched with 10%, 20% or 40% carbon dioxidee0
- Outcome
- degradatione2
- Direction
- lowere2
- Comparator
- aire2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Freshly harvested strawberries were placed in jars ventilated continuously with air or air enriched with 10%, 20% or 40% carbon dioxide at 5°C for 10 days”
e2“This degradation was lower in air than in carbon dioxide-treated strawberries, but the anthocyanin profile remained the same”
Claim · model-written summary
The anthocyanin profile of strawberries remained the same during storage.
- Taxon
- strawberriesFragaria ×ananassae0
- Outcome
- anthocyanin profilee2
- Direction
- remained the samee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Freshly harvested strawberries were placed in jars ventilated continuously with air or air enriched with 10%, 20% or 40% carbon dioxide at 5°C for 10 days”
e2“This degradation was lower in air than in carbon dioxide-treated strawberries, but the anthocyanin profile remained the same”
Claim · model-written summary
Cyanidin-3-glucoside, pelargonidin-3-glucoside and pelargonidin-3-rutinoside were identified as the major anthocyanins in strawberries.
- Taxon
- strawberriesFragaria ×ananassae0
- Outcome
- Cyanidin-3-glucoside, pelargonidin-3-glucoside, and pelargonidin-3-rutinosidee3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Freshly harvested strawberries were placed in jars ventilated continuously with air or air enriched with 10%, 20% or 40% carbon dioxide at 5°C for 10 days”
e3“Cyanidin-3-glucoside, pelargonidin-3-glucoside, and pelargonidin-3-rutinoside were identified as the major anthocyanins”
Claim · model-written summary
Flavonols and phenolic acids in strawberries decreased during storage.
- Taxon
- strawberriesFragaria ×ananassae0
- Outcome
- Flavonols (e.g., quercetin and kaempferol derivatives) and phenolic acids (e.g., ellagic acid)e4
- Direction
- decreasede4
- Qualifier
- during storagee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Freshly harvested strawberries were placed in jars ventilated continuously with air or air enriched with 10%, 20% or 40% carbon dioxide at 5°C for 10 days”
e4“Flavonols (e.g., quercetin and kaempferol derivatives) and phenolic acids (e.g., ellagic acid) decreased during storage, and this decrease was exacerbated by elevated carbon dioxide atmospheres”
Claim · model-written summary
The decrease in flavonols and phenolic acids in strawberries was exacerbated by elevated carbon dioxide atmospheres.
- Taxon
- strawberriesFragaria ×ananassae0
- Treatment
- elevated carbon dioxide atmospherese4
- Outcome
- Flavonols (e.g., quercetin and kaempferol derivatives) and phenolic acids (e.g., ellagic acid)e4
- Direction
- exacerbatede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Freshly harvested strawberries were placed in jars ventilated continuously with air or air enriched with 10%, 20% or 40% carbon dioxide at 5°C for 10 days”
e4“Flavonols (e.g., quercetin and kaempferol derivatives) and phenolic acids (e.g., ellagic acid) decreased during storage, and this decrease was exacerbated by elevated carbon dioxide atmospheres”
Claim · model-written summary
CO2-induced changes in anthocyanins and phenolic compounds may cause the red-to-purple colour change of strawberries.
- Taxon
- strawberriesFragaria ×ananassae5
- Compound
- anthocyanins and phenolic compoundse5
- Outcome
- color changes from red to purplee5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Carbon dioxide-induced changes in the quantities of the previously listed anthocyanins and phenolic compounds may be the cause of color changes from red to purple in strawberries”
The same questions in other papers
co2 · quality: phytochemicals · Fragaria x ananassa (strawberry)Results differ
5 papers in the same direction as this paper · 14 in the opposite direction
- positive
- positive
- positive
16 papers more in this group
See all 20 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.