Journal of Food, Agriculture and Environment

Vol 10, Issue 2,2012
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Quality, bioactive compounds and antioxidant activity of strawberries grown in the Brazilian savannah and stored at different temperatures


Lívia de Lacerda de Oliveira Pineli 1, Celso Luiz Moretti 2, Marileusa Dosolina Chiarello 3

Recieved Date: 2012-01-23, Accepted Date: 2012-04-30


Oxidative stress is a major issue in human health. It is usually associated with an increase in the generation of free radicals and the inability of biological systems to tackle this disequilibrium. Antioxidants from fruits and vegetables are considered an important protection factor against oxidative stress and its deleterious consequences to human health. We evaluated quality and bioactive compounds and antioxidant characteristics of ‘Osogrande’ and ‘Camino Real’ strawberries grown in the Brazilian savannah. Strawberries were harvested, selected, graded and stored at 5oC and 15oC for eight days. Berries were evaluated for vitamin C, total phenolic compounds, total anthocyanins, total ellagic acid, antioxidant activity by DPPH and FRAP assays, decay, mass loss, color, soluble solids and total titratable acidity. An increase in total phenolic compounds content ranging from 64% to 79% was observed for both cultivars at both temperatures between the fourth and the sixth days. ‘Camino Real’ strawberries showed higher contents at 15oC in the sixth day of the experiment. ‘Osogrande’ strawberries had the highest concentrations of total ellagic acid. Vitamin C content increased in all treatments when berries were stored at 15oC. No significant changes in antioxidant activity assayed by DPPH were observed for ‘Osogrande’ strawberries stored at 5oC. Antioxidants of strawberries were comparable to those of fruit grown in other locations. After 2 days of storage only ‘Camino Real’ strawberries at 5oC presented acceptable (>3.0) quality index. For fruits stored at 5oC, decay was dramatically observed between the second and the fourth storage days, when 32% and 40% of ‘Osogrande’ and ‘Camino Real’ fruit surfaces were affected, respectively. Firmness of ‘Camino Real’ strawberries was approximately 2 times higher than ‘Osogrande’ fruits throughout the experimental period. Titratable acidity in ‘Camino Real’ strawberries decreased 19.5% and 17.4% after eight days at 5oC and 15oC, respectively. For ‘Osogrande’ fruits hue angle increased after four days, indicating a decrease in redness. Chroma did not change during storage time for both cultivars. The results of this study showed that antioxidant variables were not good markers of strawberry quality, given that they were positively related to decay variables.


Strawberry, refrigerated storage, quality, color, antioxidants

Journal: Journal of Food, Agriculture and Environment
Year: 2012
Volume: 10
Issue: 2
Category: Food and Health
Pages: 165-171

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