Antioxidant stability of small fruits in postharvest storage at room and refrigerator temperatures

Piljac-Žegarac, Jasenka; Šamec, Dunja

doi:10.1016/j.foodres.2010.09.039

Cited by 90 publications

(48 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Many authors have studied how phenolic composition, anthocyanin, and TAC in berry may change during storage treatments [49,54,[59][60][61]. Our group [54] also found that the most evident effect of storage (storage for two days at 4 • C one day at room temperature, in the dark) in the cultivars investigated was in folate content, since the levels of folate increased in all the genotype studied.…”

Section: Storage and Processing Effectssupporting

confidence: 53%

“…With regard to the NQ, the total phenolic and anthocyanin content are not affected by storage, as well as vitamin C; on the contrary, the flavonoid concentration is significantly higher in fruits after short-term storage [49,54,[59][60][61]. These results could be due to the fact that during storage an increase in the content of early-eluting polar phenolic antioxidants occur.…”

Section: Storage and Processing Effectsmentioning

confidence: 88%

“…Short-term storage positively affects also the antioxidant capacity of strawberry fruits, since the complex reactions taking place within the fruits during postharvest period may facilitate formation of compounds with enhanced antioxidant capacity, even when fruit attributes, such as taste and smell, have already significantly deteriorated [61]. Generally, during storage TAC can increase [54] or remain stable [60,61], and the higher is the exposure time and temperature of storage the greater is the increase in antioxidant capacity [58,62].…”

Section: Storage and Processing Effectsmentioning

confidence: 99%

See 2 more Smart Citations

The effects of pre-harvest and post-harvest factors on the nutritional quality of strawberry fruits: A review

Álvarez-Suarez

Mazzoni

Forbes-Hernández

et al. 2014

JBR

View full text Add to dashboard Cite

Abstract. In the last years, the nutritional quality of fruits has been widely evaluated and requested by consumers, mainly because of the health effects they provide. As known, these benefits can be due to micronutrients, as vitamins and minerals, but also to phenolic compounds, as flavonoids and ellagitannins. In this context, strawberries represent a very good choice for a diet low in saturated fats and sodium and, at the same time they are rich in fiber, potassium and other minerals, vitamins, and antioxidant phytochemicals: all elements that are currently considered as the essential constituents of a well-balanced diet. However, the nutritional quality of strawberry fruits can be considerably affected by several pre-harvest and post-harvest conditions, which, in most cases, may decrease the nutrient and the phytochemical contents of this fruit.This paper reviews and updates the current knowledge on the nutritional and phytochemical composition of strawberry, paying particular attention on the role played by the genotype, the maturity, the environment, the storage and the processing on the nutritional quality of this fruit.

show abstract

Section: Storage and Processing Effectssupporting

confidence: 53%

Section: Storage and Processing Effectsmentioning

confidence: 88%

Section: Storage and Processing Effectsmentioning

confidence: 99%

See 1 more Smart Citation

The effects of pre-harvest and post-harvest factors on the nutritional quality of strawberry fruits: A review

Álvarez-Suarez

Mazzoni

Forbes-Hernández

et al. 2014

JBR

View full text Add to dashboard Cite

show abstract

“…On the contrary, Piljac-Žegarac and Šamec [2] reported that the marketable quality of strawberries was preserved at 4°C for a prolonged period of time in comparison with storage at room temperature, while higher antioxidant capacity values were maintained at the lower temperatures, as opposed to 25°C. Similarly, storage of strawberries at 1°C together with moisture loss control reduced losses of total ascorbic acid by 7.5-fold compared to fruit stored at 20°C [40].…”

Section: Temperaturementioning

confidence: 96%

“…What's more, due to their high content in antioxidant and bioactive compounds, they can be considered as functional foods. In efect, diferent studies conducted on berry fruits report antioxidant, antimicrobial, antiinlammatory, anticancer, and cardioprotective efects, which were atributed to their high content in bioactive compounds, mainly diferent phenolic compounds [2].…”

Section: Introductionmentioning

confidence: 99%

Postharvest Handling of Berries

Horvitz¹

2017

Postharvest Handling

View full text Add to dashboard Cite

Strawberries, raspberries, and blackberries are highly appreciated fruits due to their unique taste and high content in antioxidant and bioactive compounds. They are rich in phenolic compounds, mostly lavonoids and anthocyanins, which are responsible for fruit color and can exert antioxidant, antimicrobial, anti-inlammatory, anticancer, and cardioprotective efects. However, berries have a short storage life, as a result of their high respiration and softening rate, and susceptibility to mechanical damages and decay. As berries are considered non-climacteric fruit, they must be harvested at, or near to full maturity, because they will not continue to ripen normally once detached. At this stage, the fruit presents appropriate organoleptic atributes but may become softer and more sensitive to mechanical damage. Thus, it is crucial to be extremely careful during harvest and postharvest handling and to sort, grade, and pack the berries in the ield, avoiding excessive manipulation of the fruit. The most extended methods to maintain quality during the postharvest period are prompt precooling and storage at low temperatures. Modiied and controlled atmospheres with up to 20-kPa CO 2 and 5-10-kPa O 2 reduce microbial growth and delay senescence but can afect bioactive compounds with a cultivar-dependent response observed for these technologies.

show abstract

Phytochemical Antioxidants and Health Benefits of Dried Strawberries

Tsao

2013

Dried Fruits

View full text Add to dashboard Cite

Antioxidant stability of small fruits in postharvest storage at room and refrigerator temperatures

Cited by 90 publications

References 34 publications

The effects of pre-harvest and post-harvest factors on the nutritional quality of strawberry fruits: A review

The effects of pre-harvest and post-harvest factors on the nutritional quality of strawberry fruits: A review

Postharvest Handling of Berries

Phytochemical Antioxidants and Health Benefits of Dried Strawberries

Contact Info

Product

Resources

About