Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit

The antioxidant capacity (measured as oxygen radical absorbance capacity, ORAC), total anthocyanins, total phenolics, aroma compounds, and postharvest quality of strawberry fruit (Fragaria x ananassa ev. Chandler) kept at 0degreesC, 5degreesC, and 10degreesC were investigated. Strawberry fruit stored at 10 C or 5 C showed higher antioxidant capacity, total phenolics, and anthocyanins than those stored at 0degreesC. However, the postharvest life based on overall quality was longer at 0degreesC than at 5degreesC or 10degreesC. The production of aroma compounds was markedly influenced by storage time and temperature. Individual aroma compounds were affected differently. For example, ethyl hexanoate, hexyl acetate, methyl acetate, and butyl acetate increased, while 3-hexenyl acetate and methyl hexanoate decreased during storage. In general, strawberries stored at 10degreesC or 5degreesC produced higher levels of these volatiles than those stored at 0degreesC. In conclusion, strawberries stored at 0degreesC retained an acceptable overall quality for the longest storage duration; however, berries stored at temperatures higher than 0degreesC showed higher content of aroma compounds and antioxidant capacity during the postharvest period. Published by Elsevier Ltd. on behalf of Swiss Society of Food Science and Technology.