Variation in Nutritional Quality and Chemical Composition of Fresh Strawberry Fruit: Combined Effect of Cultivar and Storage.

Auteur(s) :
Dragisic Maksimovics J., Poledica M., Mutavdzic D., Mojovic M., Radivojevic D., Milivojevic J.
Date :
Jan, 2015
Source(s) :
Plant foods for human nutrition. # p
Adresse :
Institute for Multidisciplinary Research, University of Belgrade, Kneza Višeslava 1a, 11000, Belgrade, Serbia, draxy@imsi.bg.ac.rs

Sommaire de l'article

Bioclimatic air ionisation system (BI) works by neutralising air pollutants and microorganisms by means of oxidation with "activated oxygen". We investigated the effects of storage on changes in weight loss, chemical and sensory fruit properties in eight cultivars of strawberries (Fragaria x ananassa Duch.). All cultivars were evaluated for their standard parameters of quality (soluble solids content, total acidity, vitamin C content, total antioxidant activity – TAC, total phenolic and anthocyanins content) at different store conditions: fresh fruits-control, cold stored (at 4 °C) fruits without controlled atmospheres and cold stored (at 4 °C) fruits in BI. The present study outlines that anthocyanins of the strawberries stored in BI were subjected to significant degradation. These strawberries have prolonged shelf-life accompanied by weight loss reduction, TAC increment, and sensory properties improvement in tested cultivars, retaining other nutritional fruit qualities.

Source : Pubmed
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