Bioactive compounds in strawberry fruit exposed to optimum and sub-optimum relative humidity

Humidity and temperature are particularly critical in minimizing the difference in water vapor pressure between produce and environment.
The relative humidity (RH) of the surrounding environment should be maintained at a level that minimizes the water vapor pressure deficit.
Therefore, when RH is too low, transpiration is enhanced, resulting in loss of moisture.
Loss of moisture from strawberry is a major cause of deterioration as it may result in a significant reduction of the overall fruit quality and in a decrease in the levels of bioactive compounds specifically.
The objective of this study was to evaluate the impact of the surrounding RH on the degradation of the main bioactive compounds in strawberry. ‘Strawberry Festival’ and ‘Florida Radiance’ strawberries were harvested, packed, held for 7 days at 2°C and 40, 60, 70, 80, and 90% RH and evaluated for moisture loss and total ascorbic acid, phenolic and anthocyanin contents.
Results from this study showed that loss of moisture was significant (>10%) when fruit were stored in RHs below 80% resulting in a sharp reduction in the content of bioactive compounds.
Losses in bioactive compounds were significantly correlated with loss of moisture but were also cultivar dependent.
In general, losses in ascorbic acid, phenolic, and anthocyanin contents were highest in both cultivars stored in 40% RH and lowest in fruit stored in 90% RH. Storage at 2°C and 90% RH limited water loss below 6-7% and was favorable in retaining strawberry bioactive compounds.

XXIX International Horticultural Congress on Horticulture: Sustaining Lives, Livelihoods and Landscapes (IHC2014): II International Berry Fruit Symposium: Interactions! Local and Global Berry Research and Innovation

M.C.N. Nunes, S. Dea

ascorbic acid, total phenolics, anthocyanins

https://doi.org/10.17660/ActaHortic.2016.1117.37