Antioxidant Activity and Sensory Changes of Strawberry Tree Fruits during Cold Storage and Shelf Life

作者：Fadda Costantino; Fenu Paolo Antonio Maria; Usai Giampaolo; Del Caro Alessandra; Diez Yolanda Matia; Sanguinetti Anna Maria; Piga Antonio^*

来源：Czech Journal of Food Sciences, 2015, 33(6): 531-536.

• anthocyanins
• polyphenols
• sensory analysis
• texture

The influence of storage time on a range of quality parameters, in vitro antioxidant activity, and the sensory acceptability of fully ripe strawberry tree fruits packaged into polypropylene trays under plastic film was assessed. Fruits were stored at 0 degrees C for 6, 12 or 18 days and then transferred to shelf life at 20 degrees C for 2 days. The parameters most influenced by cold storage and shelf life were firmness, colour, and antioxidant activity. Firmness decreased significantly during storage and colour parameters showed a decrease in saturation. Significant increases in polyphenols and anthocyanins were registered during storage, with a resulting increase in total antioxidant activity. The sensory analysis demonstrated that fruits maintain an acceptable quality level for up to 1 day under shelf life conditions following 18 days of cold storage.

• 出版日期2015