Colour and Quality of Strawberry fruit (Fragaria x ananassa Duch.) at Different Levels of Maturity

Janurianti, Ni Made Defy; Utama, I Made Supartha; Gunam, Ida Bagus Wayan

doi:10.22225/seas.5.1.3166.22-28

Cited by 8 publications

(6 citation statements)

References 16 publications

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“…These results were consistent with the lower pH values detected in half-red strawberries compared to those of the red samples at all the harvest times ( Table 1 ). The decrease in TA with the consequent increase in pH during the ripening has been previously explained by the conversion of organic acids into sugars in the course of the respiration process [ 15 ]. The ripening stage significantly influenced TSS at each harvest time, showing higher values (13.8, 14.5 and 4.4% more in H1, H2 and H3, respectively) in red samples than in half-red ones ( Table 1 ).…”

Section: Resultsmentioning

confidence: 99%

Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries

Cozzolino

Pace

Palumbo

et al. 2021

Foods

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Volatile compounds, quality traits (total phenols and antioxidant capacity) and High-performance liquid chromatography (HPLC)-isolated polyphenols of strawberries, variety Sabrosa, commercially referred to as “Candonga”, harvested at three different times (H1, H2 and H3) and at two different ripening stages, namely half-red (Half-red-H1, Half-red-H2 and Half-red-H3) and red (Red-H1, Red-H2 and Red-H3) were evaluated. Dominant anthocyanins, namely cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside and pelargonidin-3-O-rutinoside, as well as p-coumaryl hexoside increased during harvesting, differently from flavonoids, such as quercetin-3-O-glucoside, kaempferol-3-O-glucoronide and quercetin 3-O-glucoronide, that declined. Samples clustered in different quadrants of the principal component analysis (PCA) performed on volatiles, quality traits and phenolic compounds, highlighting that only the red samples were directly correlated to volatile components, as volatiles clearly increased both in number and amount during ripening. In particular, volatiles with a positive impact on the consumers’ acceptance, including butyl butyrate, ethyl hexanoate, hexyl acetate, nonanal, terpenes and lactones, were positively associated with the Red-H1 and Red-H2 strawberries, while volatiles with negative coefficients related to consumer liking, including isopropyl butyrate, isoamyl butyrate and mesifurane directly correlated with the Red-H3 samples. Accordingly, strawberries harvested at Red-H1 and Red-H2 ripening stages could be preferred by the consumers compared to the Red-H3 fruit. Altogether, these results could help to individuate quality traits as putative markers of the ripening stage, and optimize the process of post-harvesting ripening to preserve or improve the desirable aromatic characteristics of strawberries.

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Section: Resultsmentioning

confidence: 99%

Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries

Cozzolino

Pace

Palumbo

et al. 2021

Foods

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“…In other words, TA resulted to be the chemical attribute more related to IR data and the IR spectra mirrored the behaviour of TA. Generally, TA decreases during ripening due to the conversion of organic acids into sugars [ 29 ], and it is an objective indicator of maturity stage. Consequently, its prediction by ATR-FTIR might be a valid solution for a fast and non-destructive assessment of the ripening stage in strawberries.…”

Section: Resultsmentioning

confidence: 99%

Rapid and Non-Destructive Techniques for the Discrimination of Ripening Stages in Candonga Strawberries

Palumbo

Cozzolino

Laurino

et al. 2022

Foods

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Electronic nose (e-nose), attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy and image analysis (IA) were used to discriminate the ripening stage (half-red or red) of strawberries (cv Sabrosa, commercially named Candonga), harvested at three different times (H1, H2 and H3). Principal component analysis (PCA) performed on the e-nose, ATR-FTIR and IA data allowed us to clearly discriminate samples based on the ripening stage, as in the score space they clustered in distinct regions of the plot. Moreover, a correlation analysis between the e-nose sensor and 57 volatile organic compounds (VOCs), which were overall detected in all the investigated fruit samples by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME/GC-MS), allowed us to distinguish half-red and red strawberries, as the e-nose sensors gave distinct responses to samples with different flavours. Three suitable broad bands were individuated by PCA in the ATR-FTIR spectra to discriminate half-red and red samples: the band centred at 3295 cm−1 is generated by compounds that decline, whereas those at 1717 cm−1 and at 1026 cm−1 stem from compounds that accumulate during ripening. Among the chemical parameters (titratable acidity, total phenols, antioxidant activity and total soluble solid) assayed in this study, only titratable acidity was somehow correlated to ATR-FTIR and IA patterns. Thus, ATR-FTIR spectroscopy and IA might be exploited to rapidly assess titratable acidity, which is an objective indicator of the ripening stage.

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“…The color values of the strawberry fruit are an important quality criterion in the evaluation of the quality and ripening time (Janurianti et al, 2021; Petriccione et al, 2015). The change in color values during storage in the coated and uncoated strawberry samples was found statistically significant ( p < .05).…”

Section: Resultsmentioning

confidence: 99%

“…There was a decrease in the C * value, approximately 12 units in uncoated strawberries, about 9 units in CMC‐coated strawberries, and around 6 units in strawberries coated with CMC/PSO‐0.1‐3 at the end of the storage period. It was reported that the chroma value indicates the color intensity (saturation) of the sample and the development of the dark, pigmented compounds, which tend to mask color (Athmaselvi et al, 2013; Janurianti et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

“…Although, the L* values of the samples coated with CMC/ PSO-2 and CMC/PSO-3 at the end of the 16 days of the storage period were determined as 20.15 ± 0.17 and 20.65 ± 0.42, respectively, there was little difference from 0 day.There was a decrease in the C* value, approximately 12 units in uncoated strawberries, about 9 units in CMC-coated strawberries, and around 6 units in strawberries coated with CMC/PSO-0.1-3 at the end of the storage period. It was reported that the chroma value indicates the color intensity (saturation) of the sample and the development of the dark, pigmented compounds, which tend to mask color(Athmaselvi et al, 2013;Janurianti et al, 2021).During the storage period, a significant reduction in the h° values of the uncoated samples was found, while the increase in the PSO F I G U R E 7 Effect of CMC and CMC/PSO coatings on the sensory evaluations of the strawberries…”

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confidence: 99%

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Development and characterization of edible films based on carboxymethyl cellulose enriched with pomegranate seed oil and the coating of strawberries

Melikoğlu

Hayatioğlu

Hendekçi

et al. 2022

Food Processing Preservation

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The cellulose‐based polysaccharide edible film enriched with pomegranate seed oil was characterized and used for the coating of strawberries to determine the effects on their quality over shelf life. Edible bioactive films were prepared with carboxymethyl cellulose (CMC) which contained different concentrations (0.1, 1, 2, and 3%) of pomegranate seed oil (PSO). It was found that the opacity and roughness of films increased with the increasing concentration of PSO. The FTIR spectra results with a lower transmittance of the –OH stretching band at around 3350 cm−1, showed that the hydrophobic nature of the films increased where the moisture absorption of the bioactive films decreased with the addition of pomegranate seed oil. The weight loss of the coated strawberries decreased 35% less than the control at the end of the 16 d of storage period at 5 ± 1°C. The total phenolic content of the strawberries was preserved with the coating process at the level of 70%. Pomegranate seed oil‐enriched CMC edible coatings showed promise as a tool for quality maintenance of strawberries. Practical applications Edible films and coatings are bio‐based, environmentally friendly technologies that have the potential to extend the shelf life of fruits and vegetables, reduce microbial spoilage, and preserve their unique flavor. CMC is a colorless, tasteless, non‐toxic, non‐allergenic, and odorless anionic polysaccharide and is widely used as an edible coating material. Strawberries, which are potential raw materials for edible coating applications, have a very short shelf life. Various applications such as cold storage, chemical preservatives, and modified environmental packaging have been developed to preserve the quality of strawberry fruit and extend its shelf life. However, many of these uses have a detrimental effect on aroma, color, texture, or flavor. For this reason, the use of CMC is an alternative to increase the shelf life of strawberries and to preserve their quality properties during storage. In addition, the use of various essential oils will increase the effectiveness of the application.

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Colour and Quality of Strawberry fruit (Fragaria x ananassa Duch.) at Different Levels of Maturity

Cited by 8 publications

References 16 publications

Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries

Profiles of Volatile and Phenolic Compounds as Markers of Ripening Stage in Candonga Strawberries

Rapid and Non-Destructive Techniques for the Discrimination of Ripening Stages in Candonga Strawberries

Development and characterization of edible films based on carboxymethyl cellulose enriched with pomegranate seed oil and the coating of strawberries

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