Impact of minimal processing and storage on strawberry functional and nutritional quality

Strawberry (Fragaria spp.) is a widely consumed fruit valued not only for its attractive color, aroma and taste but also as a good source of biologically active compounds, such as vitamin C, flavonoids, namely anthocyanins, and other polyphenols. The consumption of strawberries has been associated to human health benefits due to their antioxidant, anticancer, Anti-Inflammatory and Anti-Neurodegenerative properties. Strawberries are presented in the market as fresh whole fruits or processed, as Readyto-Eat Fresh-Cut fruit or incorporated in processed foods and beverages. Lifestyles of modern consumers, along with the demand for natural, fresh, flavorful, convenient and high quality products, with health benefits, have raised the production and consumption of processed strawberry. Processed strawberries represent a convenient alternative to supply the dietary needs of fresh food, but Processing-Induced wounding can enhance quality loss, changes in bioactive compounds contents and consequently in antioxidant capacity. Processing and storage factors affecting strawberry physiological and nutritional quality may result in the ingestion of nutritionally altered fruit. The knowledge and control of minimal processing and storage conditions of strawberries allows modulation of their nutritional and functional quality. This chapter surveys the postharvest minimal processing factors and storage conditions that affect strawberry phytochemical and functional quality, with focus on biologically active compounds, and emphasizes how processing technologies impact these compounds.