Table of Contents Author Guidelines Submit a Manuscript
The Scientific World Journal
Volume 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.

Linked References

  1. L. Reddivari, J. Vanamala, S. Chintharlapalli, S. H. Safe, and J. C. Miller Jr., “Anthocyanin fraction from potato extracts is cytotoxic to prostate cancer cells through activation of caspase-dependent and caspase-independent pathways,” Carcinogenesis, vol. 28, no. 10, pp. 2227–2235, 2007. View at Publisher · View at Google Scholar · View at Scopus
  2. J. He and M. M. Giusti, “Anthocyanins: natural colorants with health-promoting properties,” Annual Review of Food Science and Technology, vol. 1, pp. 163–187, 2010. View at Google Scholar · View at Scopus
  3. C. Pelayo, S. E. Ebeler, and A. A. Kader, “Postharvest life and flavor quality of three strawberry cultivars kept at 5°C in air or air + 20 kPa CO2,” Postharvest Biology and Technology, vol. 27, no. 2, pp. 171–183, 2003. View at Publisher · View at Google Scholar · View at Scopus
  4. E. Kafkas and S. Paydas, “Evaluation and Identification of volatile Compounds of Some Promising Strawberry Genotypes Using HS-SPME Technique by GC/MS,” World Journal of Agricultural Sciences, vol. 3, no. 2, pp. 191–195, 2007. View at Google Scholar
  5. M. I. Gil, D. M. Holcroft, and A. A. Kader, “Changes is strawberry anthocyanins and other polyphenols in response to carbon dioxide treatments,” Journal of Agricultural and Food Chemistry, vol. 45, no. 5, pp. 1662–1667, 1997. View at Google Scholar · View at Scopus
  6. H. Wang, G. Cao, and R. L. Prior, “Total antioxidant capacity of fruits,” Journal of Agricultural and Food Chemistry, vol. 44, no. 3, pp. 701–705, 1996. View at Google Scholar · View at Scopus
  7. I. M. Heinonen, A. S. Meyer, and E. N. Frankel, “Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation,” Journal of Agricultural and Food Chemistry, vol. 46, no. 10, pp. 4107–4112, 1998. View at Google Scholar · View at Scopus
  8. K. Robards, P. D. Prenzler, G. Tucker, P. Swatsitang, and W. Glover, “Phenolic compounds and their role in oxidative processes in fruits,” Food Chemistry, vol. 66, no. 4, pp. 401–436, 1999. View at Publisher · View at Google Scholar · View at Scopus
  9. B. R. Cordenunsi, J. R. Oliveira do Nascimento, M. I. Genovese, and F. M. Lajolo, “Influence of cultivar on quality parameters and chemical composition of strawberry fruits grown in Brazil,” Journal of Agricultural and Food Chemistry, vol. 50, no. 9, pp. 2581–2586, 2002. View at Publisher · View at Google Scholar · View at Scopus
  10. C. Han, C. Lederer, M. McDaniel, and Y. Zhao, “Sensory evaluation of fresh strawberries (Fragaria ananassa) coated with chitosan-based edible coatings,” Journal of Food Science, vol. 70, no. 3, pp. S172–S178, 2005. View at Google Scholar · View at Scopus
  11. K. Manning, “Soft fruits,” in Biochemistry of Fruit Ripening, G. B. Seymour, J. E. Taylor, and G. A. Tucker, Eds., pp. 347–373, Chapman & Hall, London, UK, 1996. View at Google Scholar
  12. J. K. Fellman, T. W. Miller, D. S. Mattinson, and J. P. Mattheis, “Factors that influence biosynthesis of volatile flavor compounds in apple fruits,” HortScience, vol. 35, no. 6, pp. 1026–1033, 2000. View at Google Scholar · View at Scopus
  13. G. Lester, “Consumer preference quality attributes of melon fruits,” Acta Horticulturae, vol. 712, pp. 175–181, 2006. View at Google Scholar · View at Scopus
  14. AOAC, Official Methods of Analysis, Association of Official Analytical Chemists, Washington, DC, USA, 17th edition, 2002.
  15. V. L. Singleton, R. Orthofer, and R. M. Lamuela-Raventós, “Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent,” Methods in Enzymology, vol. 299, pp. 152–178, 1998. View at Publisher · View at Google Scholar · View at Scopus
  16. R. E. Wrolstad, R. W. Durst, and J. Lee, “Tracking color and pigment changes in anthocyanin products,” Trends in Food Science and Technology, vol. 16, no. 9, pp. 423–428, 2005. View at Publisher · View at Google Scholar · View at Scopus
  17. R. Apak, K. Güçlü, M. Özyürek, and S. E. Karademir, “Novel total antioxidant capacity index for dietary polyphenols and vitamins C and E, using their cupric ion reducing capability in the presence of neocuproine: CUPRAC method,” Journal of Agricultural and Food Chemistry, vol. 52, no. 26, pp. 7970–7981, 2004. View at Google Scholar · View at Scopus
  18. B. R. Cordenunsi, J. R. O. Nascimento, and F. M. Lajolo, “Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage,” Food Chemistry, vol. 83, no. 2, pp. 167–173, 2003. View at Publisher · View at Google Scholar · View at Scopus
  19. S. K. Lee and A. A. Kader, “Preharvest and postharvest factors influencing vitamin C content of horticultural crops,” Postharvest Biology and Technology, vol. 20, no. 3, pp. 207–220, 2000. View at Publisher · View at Google Scholar · View at Scopus
  20. B. R. Cordenunsi, M. I. Genovese, J. R. Oliveira Do Nascimento, N. M. Aymoto Hassimotto, R. José Dos Santos, and F. M. Lajolo, “Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars,” Food Chemistry, vol. 91, no. 1, pp. 113–121, 2005. View at Publisher · View at Google Scholar · View at Scopus
  21. I. Castro, O. Gonçalves, J. A. Teixeira, and A. A. Vicentesc, “Comparative study of Selva and Camarosa strawberries for the commercial market,” Journal of Food Science, vol. 67, no. 6, pp. 2132–2137, 2002. View at Google Scholar · View at Scopus
  22. W. Kalt and J. E. McDonald, “Chemical composition of lowbush blueberry cultivars,” Journal of the American Society for Horticultural Science, vol. 121, no. 1, pp. 142–146, 1996. View at Google Scholar · View at Scopus
  23. J. F. Ayala-Zavala, S. Y. Wang, C. Y. Wang, and G. A. González-Aguilar, “Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit,” LWT-Food Science and Technology, vol. 37, no. 7, pp. 687–695, 2004. View at Publisher · View at Google Scholar · View at Scopus
  24. L. Y. Foo and L. J. Porter, “The structure of tannins of some edible fruits,” Journal of the Science of Food and Agriculture, vol. 32, pp. 711–716, 1981. View at Google Scholar
  25. R. L. Prior, X. Wu, and K. Schaich, “Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements,” Journal of Agricultural and Food Chemistry, vol. 53, no. 10, pp. 4290–4302, 2005. View at Publisher · View at Google Scholar · View at Scopus
  26. A. G. Pérez, C. Sanz, and J. M. Olías, “Partial purification and some properties of alcohol acyltransferase from strawberry fruits,” Journal of Agricultural and Food Chemistry, vol. 41, no. 9, pp. 1462–1466, 1993. View at Google Scholar · View at Scopus
  27. V. de Boishebert, L. Urruty, J.-L. Giraudel, and M. Montury, “Assessment of Strawberry Aroma through Solid-Phase Microextraction-Gas Chromatography and Artificial Neuron Network Methods. Variety Classification versus Growing Years,” Journal of Agricultural and Food Chemistry, vol. 52, no. 9, pp. 2472–2478, 2004. View at Publisher · View at Google Scholar · View at Scopus
  28. L. Re, B. Maurer, and G. Ohloff, “4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) einem aromabestandteil und erdbeere,” Helvetica Chimica Acta, vol. 56, pp. 1882–1894, 1973. View at Google Scholar
  29. G. L. Hunter, W. A. Bucek, and T. Radford, “Volatile components of canned alphonso mango,” Journal of Food Science, vol. 39, pp. 900–903, 1974. View at Google Scholar
  30. M. Larsen and L. Poll, “Odour thresholds of some important aroma compounds in strawberries,” Zeitschrift für Lebensmittel-Untersuchung und -Forschung, vol. 195, no. 2, pp. 120–123, 1992. View at Publisher · View at Google Scholar · View at Scopus