Abstract
Strawberry fruit is a very rich source of vitamins and phenolic compounds, which determine its nutritional properties. Strawberries are a highly perishable non-climacteric fruit, and their perishable nature can lead to physical and chemical damage during storage. Therefore, the large market of fresh fruit relies on the capacity of fast distribution and marketing under a continuous cold-storage chain. In this study, we applied different cold-storage temperatures (domestic −20 °C and industrial −80 °C) on different treatments (whole fruits and dried fruits) of three strawberry cultivars (Arianna, Francesca, and Silvia), for up to seven months, and evaluated the influence of different storage conditions and lengths on the stability of the fruits’ nutritional compounds (vitamin C, phenolic acids, anthocyanins, and folate). The results show that the nutritional quality of the fruits was significantly affected by storage temperature (with −80 °C storage preserving more nutritional compounds), while storage time did not greatly affect the composition of the nutritional compounds in the whole or dried fruits. Oven drying the fruits dramatically affected their vitamin C content, almost completely degrading this compound (from 731.8 to 23.2 mg/kg at time 0 for fresh Arianna fruit, the cultivar with the highest amount). The amount of folate was increased during storage (from 126.17 at time 0 to 190.61 µg/kg at time 7 for fresh whole Arianna fruit). The interesting results obtained in this study are worth considering in future studies, to better plan fruit-storage conditions and time, for maintaining better fruit nutritional quality.
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Claims 4
Claim · model-written summary
Storage at −80 °C preserved more nutritional compounds than −20 °C storage.
- Taxon
- Strawberry
_single2.jpg?width=60)
Fragaria ×ananassat0 - Treatment
- −80 °C storagee0
- Outcome
- nutritional compoundse0
- Direction
- preserving moree0
- Comparator
- −20 °Ce1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“The results show that the nutritional quality of the fruits was significantly affected by storage temperature (with −80 °C storage preserving more nutritional compounds)”
t0“Strawberry Fruit (Fragaria x ananassa Duch.)”
e1“domestic −20 °C and industrial −80 °C”
Claim · model-written summary
Storage time did not greatly affect nutritional compound composition in whole or dried fruits.
- Taxon
- StrawberryFragaria ×ananassat0
- Organ / stage
- whole or dried fruitse0
- Treatment
- storage timee0
- Outcome
- composition of the nutritional compoundse0
- Direction
- did not greatly affecte0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“storage time did not greatly affect the composition of the nutritional compounds in the whole or dried fruits”
t0“Strawberry Fruit (Fragaria x ananassa Duch.)”
Claim · model-written summary
Oven drying greatly reduced vitamin C content in Arianna fruit, from 731.8 to 23.2 mg/kg at time 0.
- Taxon
- StrawberryFragaria ×ananassat0
- Material
- Ariannae0
- Treatment
- Oven dryinge0
- Outcome
- vitamin C contente0
- Direction
- almost completely degradinge0
- Value
- from 731.8 to 23.2 mg/kge0
- Qualifier
- at time 0e0
- Comparator
- fresh Arianna fruite0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Oven drying the fruits dramatically affected their vitamin C content, almost completely degrading this compound (from 731.8 to 23.2 mg/kg at time 0 for fresh Arianna fruit, the cultivar with the highest amount)”
t0“Strawberry Fruit (Fragaria x ananassa Duch.)”
Claim · model-written summary
Folate increased during storage in fresh whole Arianna fruit from 126.17 at time 0 to 190.61 µg/kg at time 7.
- Taxon
- StrawberryFragaria ×ananassat0
- Material
- Ariannae0
- Organ / stage
- fresh whole Arianna fruite0
- Treatment
- storagee0
- Outcome
- amount of folatee0
- Direction
- increasede0
- Value
- 190.61 µg/kge0
- Qualifier
- time 7e0
- Comparator
- time 0e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The amount of folate was increased during storage (from 126.17 at time 0 to 190.61 µg/kg at time 7 for fresh whole Arianna fruit)”
t0“Strawberry Fruit (Fragaria x ananassa Duch.)”
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