Possible influences of water loss and polyphenol oxidase activity on anthocyanin content and discoloration in fresh ripe strawberry (cv. Oso Grande) during storage at 1°C

M. Cecila N. Nunes; Jeffrey K. Brecht; Alcina M.M.B. Morais; Steve A. Sargent

doi:10.1111/j.1365-2621.2005.tb09069.x

Possible influences of water loss and polyphenol oxidase activity on anthocyanin content and discoloration in fresh ripe strawberry (cv. Oso Grande) during storage at 1°C

M. Cecila N. Nunes, Jeffrey K. Brecht^*, Alcina M.M.B. Morais, Steve A. Sargent

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

97 Citations (Scopus)

Abstract

Fresh 'Oso Grande' strawberries wrapped in polyvinyl chloride stretch film lost 0.7% of their initial weight during storage for 8 d at 1°C, whereas unwrapped fruit lost 11%. Greater water loss was associated with darker and less red fruit, lower concentrations of anthocyanins and other soluble phenolics, and higher polyphenol oxidase (PPO) activity. Anthocyanin degradation and oxidation of soluble phenolic compounds, caused possibly by increased PPO activity as a result of water loss, contributed to the development of strawberry surface browning during storage. Proper handling to reduce water loss during postharvest operations should be used to maintain acceptable color of strawberries during shipping and retailing.

Original language	English
Pages (from-to)	S79-S84
Journal	Journal of Food Science
Volume	70
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.2005.tb09069.x
Publication status	Published - 1 Jan 2005

Keywords

Anthocyanin degradation index
Browning index
Color
Soluble phenolic content
Weight loss

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10.1111/j.1365-2621.2005.tb09069.x

http://hdl.handle.net/10400.14/6746

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title = "Possible influences of water loss and polyphenol oxidase activity on anthocyanin content and discoloration in fresh ripe strawberry (cv. Oso Grande) during storage at 1°C",

abstract = "Fresh 'Oso Grande' strawberries wrapped in polyvinyl chloride stretch film lost 0.7% of their initial weight during storage for 8 d at 1°C, whereas unwrapped fruit lost 11%. Greater water loss was associated with darker and less red fruit, lower concentrations of anthocyanins and other soluble phenolics, and higher polyphenol oxidase (PPO) activity. Anthocyanin degradation and oxidation of soluble phenolic compounds, caused possibly by increased PPO activity as a result of water loss, contributed to the development of strawberry surface browning during storage. Proper handling to reduce water loss during postharvest operations should be used to maintain acceptable color of strawberries during shipping and retailing.",

keywords = "Anthocyanin degradation index, Browning index, Color, Soluble phenolic content, Weight loss",

author = "Nunes, {M. Cecila N.} and Brecht, {Jeffrey K.} and Morais, {Alcina M.M.B.} and Sargent, {Steve A.}",

year = "2005",

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doi = "10.1111/j.1365-2621.2005.tb09069.x",

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Possible influences of water loss and polyphenol oxidase activity on anthocyanin content and discoloration in fresh ripe strawberry (cv. Oso Grande) during storage at 1°C. / Nunes, M. Cecila N.; Brecht, Jeffrey K.; Morais, Alcina M.M.B. et al.
In: Journal of Food Science, Vol. 70, No. 1, 01.01.2005, p. S79-S84.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Possible influences of water loss and polyphenol oxidase activity on anthocyanin content and discoloration in fresh ripe strawberry (cv. Oso Grande) during storage at 1°C

AU - Nunes, M. Cecila N.

AU - Brecht, Jeffrey K.

AU - Morais, Alcina M.M.B.

AU - Sargent, Steve A.

PY - 2005/1/1

Y1 - 2005/1/1

N2 - Fresh 'Oso Grande' strawberries wrapped in polyvinyl chloride stretch film lost 0.7% of their initial weight during storage for 8 d at 1°C, whereas unwrapped fruit lost 11%. Greater water loss was associated with darker and less red fruit, lower concentrations of anthocyanins and other soluble phenolics, and higher polyphenol oxidase (PPO) activity. Anthocyanin degradation and oxidation of soluble phenolic compounds, caused possibly by increased PPO activity as a result of water loss, contributed to the development of strawberry surface browning during storage. Proper handling to reduce water loss during postharvest operations should be used to maintain acceptable color of strawberries during shipping and retailing.

AB - Fresh 'Oso Grande' strawberries wrapped in polyvinyl chloride stretch film lost 0.7% of their initial weight during storage for 8 d at 1°C, whereas unwrapped fruit lost 11%. Greater water loss was associated with darker and less red fruit, lower concentrations of anthocyanins and other soluble phenolics, and higher polyphenol oxidase (PPO) activity. Anthocyanin degradation and oxidation of soluble phenolic compounds, caused possibly by increased PPO activity as a result of water loss, contributed to the development of strawberry surface browning during storage. Proper handling to reduce water loss during postharvest operations should be used to maintain acceptable color of strawberries during shipping and retailing.

KW - Anthocyanin degradation index

KW - Browning index

KW - Color

KW - Soluble phenolic content

KW - Weight loss

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DO - 10.1111/j.1365-2621.2005.tb09069.x

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SN - 0022-1147

VL - 70

SP - S79-S84

JO - Journal of Food Science

JF - Journal of Food Science

IS - 1

ER -

Possible influences of water loss and polyphenol oxidase activity on anthocyanin content and discoloration in fresh ripe strawberry (cv. Oso Grande) during storage at 1°C

Abstract

Keywords

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