Hong Hung Trieu, Rami Julius, Rychlik Michael, O'Hare Tim J, Netzel Michael E
Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, Brisbane, QLD 4108, Australia.
School of Agriculture and Food Sustainability, The University of Queensland, St Lucia, Brisbane, QLD 4072, Australia.
Foods. 2025 Jan 24;14(3):379. doi: 10.3390/foods14030379.
Strawberries are highly perishable fruits harvested at full ripeness, and their nutritional quality together with their phytochemical composition can be significantly affected by storage duration and temperature. This study investigated the changes in key bioactive compounds, including folate, vitamin C, anthocyanins, quercetin-3-glucoside, ellagic acid, and organic acids, in "Red Rhapsody" strawberries stored at two typical household temperatures (4 °C and 23 °C). While storage duration and temperature did not have a significant impact ( > 0.05) on folate content, significant changes in other phytochemicals were observed. The total anthocyanin content increased significantly ( < 0.05), from 30.0 mg/100 g fresh weight (FW) at Day 0 to 84.4 mg/100 g FW at Day 7 at 23 °C, a 2.8-fold increase. Conversely, the vitamin C content was significantly reduced ( < 0.05), from 54.1 mg/100 g FW at Day 0 to 28.4 mg/100 g FW at Day 7 at 23 °C, while it remained stable at 4 °C. Additionally, the concentrations of quercetin-3-glucoside, ellagic acid, and organic acids underwent significant changes during the storage period. The total folate content fluctuated between 73.2 and 81.6 μg/100 g FW at both temperatures. These results suggest that storage temperature and duration influence the individual phytochemicals and nutrients of strawberries differently, with potential implications for their nutritional value and bioactive compound content.
草莓是在完全成熟时采收的极易腐坏的水果，其营养品质及其植物化学成分会受到储存时间和温度的显著影响。本研究调查了在两个典型的家庭温度（4℃和23℃）下储存的“红狂想曲”草莓中关键生物活性化合物的变化，这些化合物包括叶酸、维生素C、花青素、槲皮素-3-葡萄糖苷、鞣花酸和有机酸。虽然储存时间和温度对叶酸含量没有显著影响（>0.05），但观察到其他植物化学物质有显著变化。总花青素含量显著增加（<0.05），在23℃下，从第0天的30.0毫克/100克鲜重（FW）增加到第7天的84.4毫克/100克FW，增长了2.8倍。相反，维生素C含量显著降低（<0.05），在23℃下，从第0天的54.1毫克/100克FW降至第7天的28.4毫克/100克FW，而在4℃下保持稳定。此外，槲皮素-3-葡萄糖苷、鞣花酸和有机酸的浓度在储存期间发生了显著变化。在两个温度下，总叶酸含量在73.2至81.6微克/100克FW之间波动。这些结果表明，储存温度和时间对草莓中个别植物化学物质和营养成分的影响不同，这可能对其营养价值和生物活性化合物含量产生影响。
