COLOR QUALITY OF FROZEN STRAWBERRIES: EFFECT OF ANTHOCYANIN, pH, TOTAL ACIDITY AND ASCORBIC ACID VARIABILITY

Wrolstad, Ronald E.; Putnam, Teryl P.; Varseveld, G. W.

doi:10.1111/j.1365-2621.1970.tb00954.x

Cited by 83 publications

(40 citation statements)

References 17 publications

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“…In jams, the anthocyanins were detected only in two samples, in low amounts (0.45 and 1.07 mg/100 g FW), and as pelargonidin glycosides. The loss of anthocyanins and/or formation of brown compounds in strawberry products during processing/storage have been attributed to many factors such as pH, phenolic compounds, sugar degradation products, oxygen, ascorbic acid and also fruit maturity [20,21]. Anthocyanins are unstable, particularly once removed from the native environment which causes loss of protection afforded by the copigmentation.…”

Section: Resultsmentioning

confidence: 99%

Bioactive Compounds and Antioxidant Capacity of Strawberry Jams

Pinto

Lajolo

Genovese

2007

Plant Foods Hum Nutr

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Strawberries represent the main source of ellagic acid derivatives in the Brazilian diet. They are also good sources of flavonoids, mainly anthocyanins, and phenolic acids, to which many beneficial effects have been attributed. However, as the fruit is not available all the year, the objective of this work was to determine whether the jams could also represent a good source of bioactive compounds. In the current study, five different commercially available strawberry jams were characterized in relation to flavonoids, total phenolics, free and total ellagic acid contents, and antioxidant capacity. Anthocyanins were detected only in two jams at very low content. Kaempferol glycosides were the main flavonoids present (from 0.38 to 1.05 mg/100 g fresh weight, FW), while quercetin glycosides were present in the range 0.14-1.20 mg/100 g FW. Free and total ellagic acid content ranged from 0.4 to 2.9 mg/100 g FW, and from 17.0 to 29.5 mg/100 g FW, respectively. Total phenolics varied from 58 to 136 mg/100 g FW, and the antioxidant capacity from 0.55 to 0.76 mumol BHT (Butylhydroxytoluene) equivalents/g FW. Overall, results indicated that jams can also represent a good source of antioxidant compounds, although compared to the fruit important losses seem to occur.

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Section: Resultsmentioning

confidence: 99%

Bioactive Compounds and Antioxidant Capacity of Strawberry Jams

Pinto

Lajolo

Genovese

2007

Plant Foods Hum Nutr

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“…Formation of Pg 3-gl and Cy 3-gl in the Field and in Storage In a study of 18 different strawberry genotypes, the mean total anthocyanin concentration was 573 p.M g-l and mean percentage of Pg 3-gl was 88% (Wrolstad et al 1970). …”

Section: Discussionmentioning

confidence: 99%

“…Pg 3-gl is orangered, while Cy 3-gl is magenta in color (Harborne 1984). The proportion ofPg 3-gl to Cy 3-gl can vary among genotypes of fieldripened strawberries fruit, but is generally about 88% Pg 3-gl (Wrolstad et al 1970 (Wrolstad 1976). …”

mentioning

confidence: 99%

Postharvest color development of strawberries: Influence of maturity, temperature and light

Kalt¹,

Prange²,

Lidster³

1993

Can. J. Plant Sci.

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“…The higher content of cyanidin-3-glucoside and the lower content of pelargonidin-3-glucoside in 'Oso Grande' confirm the visual observation of a more deep-red fruit at the fully red stage compared with the two other cultivars, which showed a more orange-reddish color. Wrolstad et al 49 reported previously that the different proportions of those two pigments affect the color of different strawberry varieties.…”

Section: Chemical Compositionmentioning

confidence: 99%

Physicochemical changes during strawberry development in the field compared with those that occur in harvested fruit during storage

Nunes¹,

Brecht²,

Morais³

et al. 2005

J Sci Food Agric

115

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Chandler', 'Oso Grande' and 'Sweet Charlie' strawberry cultivars were harvested at four stages of color development ranging from color break to full red and stored in the dark for 8 days at 1 • C. Changes in the physical and chemical characteristics of fruit during storage were compared with those occurring during development in the field. Strawberry fruit harvested at the three-quarters colored and full red stages continued their development and ripening during storage. However, fruit harvested at the color break and half-colored stages did not develop like those ripened in the field. Strawberries harvested at the three-quarters colored stage developed the same pH, acidity, soluble solids, ascorbic acid and total phenolics content during storage as the at-harvest levels present in strawberries harvested at the full red stage. In addition, three-quarters colored strawberries were as firm and red after storage as the full red stage fruit were at the time of harvest. Thus, strawberries harvested at the three-quarters colored stage can be stored for a longer period than strawberries harvested full red while retaining better color and firmness.

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COLOR QUALITY OF FROZEN STRAWBERRIES: EFFECT OF ANTHOCYANIN, pH, TOTAL ACIDITY AND ASCORBIC ACID VARIABILITY

Cited by 83 publications

References 17 publications

Bioactive Compounds and Antioxidant Capacity of Strawberry Jams

Bioactive Compounds and Antioxidant Capacity of Strawberry Jams

Postharvest color development of strawberries: Influence of maturity, temperature and light

Physicochemical changes during strawberry development in the field compared with those that occur in harvested fruit during storage

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