Articles
Antioxidant, anthocyanin and total phenolic content of fresh and lyophilized fruit samples of strawberries during ripening stages
Article number
1407_12
Pages
87 – 98
Language
English
Abstract
Antioxidants in fruits and vegetables are regarded as an important protective factor against oxidative stress and its harmful consequences for human health.
Strawberry (Fragaria × ananassa Duch.) is a very popular fruit with its high visual appeal and desirable taste.
It is also a good source of antioxidants mainly due to its high vitamin C and polyphenolic content.
The main factors affecting the physical and chemical properties of strawberries are genetic and environmental conditions.
Harvest maturity and postharvest conditions are some of the factors that can lead to changes in the sensory and nutritional qualities of strawberries.
Strawberries are usually harvested at 3/4 ripe (pink) stage to prevent postharvest losses due to softening and fungal decay.
This study evaluated the quality and antioxidant characteristics of fresh and lyophilized fruits of ‘Rubygem’ and ‘Fortuna’ strawberries at different maturity stages.
Strawberries (Fragaria × ananassa Duch.) were graded according to their ripening stages (green, white, pink and red) and were evaluated in terms of total phenolic content, total anthocyanins and antioxidant activity.
Strawberry (Fragaria × ananassa Duch.) is a very popular fruit with its high visual appeal and desirable taste.
It is also a good source of antioxidants mainly due to its high vitamin C and polyphenolic content.
The main factors affecting the physical and chemical properties of strawberries are genetic and environmental conditions.
Harvest maturity and postharvest conditions are some of the factors that can lead to changes in the sensory and nutritional qualities of strawberries.
Strawberries are usually harvested at 3/4 ripe (pink) stage to prevent postharvest losses due to softening and fungal decay.
This study evaluated the quality and antioxidant characteristics of fresh and lyophilized fruits of ‘Rubygem’ and ‘Fortuna’ strawberries at different maturity stages.
Strawberries (Fragaria × ananassa Duch.) were graded according to their ripening stages (green, white, pink and red) and were evaluated in terms of total phenolic content, total anthocyanins and antioxidant activity.
Authors
İ. Ürün, İ. Oğuz, Ş.H. Attar, G. Nogay, D.A. Sönmez, N.E. Kafkas
Keywords
strawberry, ripeness, quality, polyphenols, antioxidant activity
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