Czech J. Food Sci., 2015, 33(6):531-536 | DOI: 10.17221/171/2015-CJFS

Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf lifeFood Technology and Economy, Engineering and Physical Properties

Costantino Fadda, Paolo Antonio Maria Fenu, Giampaolo Usai, Alessandra Del Caro, Yolanda Matia Diez, Anna Maria Sanguinetti, Antonio Piga
Department of Agriculture, University of Sassari, Sassari, Italy

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°C for 6, 12 or 18 days and then transferred to shelf life at 20°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.

Keywords: anthocyanins, polyphenols, sensory analysis, texture

Published: December 31, 2015  Show citation

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Fadda C, Fenu PAM, Usai G, Del Caro A, Diez YM, Sanguinetti AM, Piga A. Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life. Czech J. Food Sci. 2015;33(6):531-536. doi: 10.17221/171/2015-CJFS.
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