Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life

Costantino Fadda, Paolo Antonio Maria Fenu, Giampaolo Usai, Alessandra Del Caro, Yolanda Matia Diez, Anna Maria Sanguinetti and Antonio Piga
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Costantino Fadda: Department of Agriculture, University of Sassari, Sassari, Italy
Paolo Antonio Maria Fenu: Department of Agriculture, University of Sassari, Sassari, Italy
Giampaolo Usai: Department of Agriculture, University of Sassari, Sassari, Italy
Alessandra Del Caro: Department of Agriculture, University of Sassari, Sassari, Italy
Yolanda Matia Diez: Department of Agriculture, University of Sassari, Sassari, Italy
Anna Maria Sanguinetti: Department of Agriculture, University of Sassari, Sassari, Italy
Antonio Piga: Department of Agriculture, University of Sassari, Sassari, Italy

Czech Journal of Food Sciences, 2015, vol. 33, issue 6, 531-536

Abstract: The influence of storage time on a range of quality parameters, in vitro antioxidant activity, and the sensory acceptability of fully ripe strawberry tree fruits packaged into polypropylene trays under plastic film was assessed. Fruits were stored at 0°C for 6, 12 or 18 days and then transferred to shelf life at 20°C for 2 days. The parameters most influenced by cold storage and shelf life were firmness, colour, and antioxidant activity. Firmness decreased significantly during storage and colour parameters showed a decrease in saturation. Significant increases in polyphenols and anthocyanins were registered during storage, with a resulting increase in total antioxidant activity. The sensory analysis demonstrated that fruits maintain an acceptable quality level for up to 1 day under shelf life conditions following 18 days of cold storage.

Keywords: anthocyanins; polyphenols; sensory analysis; texture (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:171-2015-cjfs

DOI: 10.17221/171/2015-CJFS

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