科研之友
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摘要
Strawberries (Fragaria ananassa Duch.) are harvested at three different maturity stages, stored at 4 degrees C to 25 degrees C. The phytochemical and total phenolic content in strawberries differed among the three maturity stages during the evaluated storage period. Results showed that there was a generally slight increase in TSS and significant decreases in both TTA and TAA after refrigerated and subsequent shelf life at room temperature. With regard to the antioxidant properties, the results showed that less ripe strawberries had higher antioxidant capacity (DPPH, ABTS and FRAP assays) than riper strawberries during storage and strongly correlated to the activities of detoxifying enzymes (SOD, CAT and POX). Due to the efficient antioxidant system, strawberries are beneficial to human health.
