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The Scientific World Journal
Volume 2014 (2014), Article ID 794926, 7 pages
http://dx.doi.org/10.1155/2014/794926
Research Article

Effect of Storage on the Physicochemical and Flavour Attributes of Two Cultivars of Strawberry Cultivated in Northern India

Division of Post Harvest Technology, Indian Agricultural Research Institute, Pusa Campus, New Delhi 110 012, India

Received 26 August 2013; Accepted 8 October 2013; Published 23 January 2014

Academic Editors: K. Ebihara, A. Ferrante, and A. Turrini

Copyright © 2014 Rachna Mishra and Abhijit Kar. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

An attempt was made to understand the changes in physicochemical quality (total soluble solids, titratable acidity, ascorbic acid, total sugars, total phenolics, anthocyanin content, and cupric reducing antioxidant capacity assay) and total volatile/aroma compounds of two cultivars of strawberry (Camarosa and Chandler) during storage at 5°C for 9 days at an interval of three days. Observations indicated a significant quantitative difference both in the physicochemical and in total volatile content among the cultivars indicating the importance of cultivar for determining the postharvest quality and shelf life. At the end of 9 days of storage significant changes in the physicochemical and total volatile/aroma compounds were observed. Total antioxidants and total phenols were found to increase significantly, whereas total soluble solids and total sugars decreased with the advent of storage period for both cultivars. Total anthocyanin contents however remained almost constant throughout the storage period. Titratable acidity in Camarosa reduced with the increase in the storage period whereas it remained almost constant in Chandler. Ascorbic acid increased in Camarosa whereas the same decreased significantly in Chandler. Significantly higher contents of esters and terpenoids in Camarosa indicated a better retention of the typical fruits flavour of strawberry compared to that of Chandler.