Phytochemicals, Organic Acid, and Vitamins in Red Rhapsody Strawberry—Content and Storage Stability
2025
Hung Trieu Hong | Julius Rami | Michael Rychlik | Tim J. O’Hare | Michael E. Netzel
Strawberries are highly perishable fruits harvested at full ripeness, and their nutritional quality together with their phytochemical composition can be significantly affected by storage duration and temperature. This study investigated the changes in key bioactive compounds, including folate, vitamin C, anthocyanins, quercetin-3-glucoside, ellagic acid, and organic acids, in &ldquo:Red Rhapsody&rdquo: strawberries stored at two typical household temperatures (4 °:C and 23 °:C). While storage duration and temperature did not have a significant impact (p >: 0.05) on folate content, significant changes in other phytochemicals were observed. The total anthocyanin content increased significantly (p <: 0.05), from 30.0 mg/100 g fresh weight (FW) at Day 0 to 84.4 mg/100 g FW at Day 7 at 23 °:C, a 2.8-fold increase. Conversely, the vitamin C content was significantly reduced (p <: 0.05), from 54.1 mg/100 g FW at Day 0 to 28.4 mg/100 g FW at Day 7 at 23 °:C, while it remained stable at 4 °:C. Additionally, the concentrations of quercetin-3-glucoside, ellagic acid, and organic acids underwent significant changes during the storage period. The total folate content fluctuated between 73.2 and 81.6 &mu:g/100 g FW at both temperatures. These results suggest that storage temperature and duration influence the individual phytochemicals and nutrients of strawberries differently, with potential implications for their nutritional value and bioactive compound content.
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