Uman NUH | today: 06/29/2020

Changes of phenolic complex strawberries polka varieti during the storage life

Author(s) Zamorska I.L., Candidate of Agricultural Sciences, Associate professor of Department of Technology of Storage and Processing of Fruits and Vegetables, Uman National University of Horticulture, Ukraine
Category Primary processing of crop products
year 2014 issue №2
pages 51-56 index UDK 634.75:577.1
DOI
Abstract The results of quantitative and qualitative determination of strawberry of Polka variety phenolic complex during cold storage for four days at temperature of 0±1оC and relative humidity of 90-95 % using the method of highly effective liquid chromatography were presented in this paper. The total content of phenolic complex in the berries of Polka variety before storage life was 509,2 mg / 100 g dry weight. Phenolic complex were presented by anthocyanins – 77,6%, flavonols – 7,6 and caffeic acid derivatives – 14,8%. Anthocyanin complex of the berries is mainly presented by pelargonidin-3-О-glucoside (60 % of total anthocyanuns) and pelargonidin-3-О-(6'-acetyl) glucoside (23,6 %). The derivatives of caffeic acid in an amount of 96,8 mg / 100 g dry weight and a flavonols quercetin-3-O-glucuronide – 50,1 mg / 100 g dry weight, based on the quercetin were identified in the strawberry of Polka variety. The content pelargonidin-3-O-glucoside in the berries decreased by 11,5%, and pelargonidin-3-O- (6'-acetyl) glycoside decreased by 7,0% during storage life of the strawberries for four days. Loss pelargonidin-3-O-rutinoside was 11,8% of the amount prior to storage, and cyanidin-3-O-glucoside – 14,7%. The content hidrooxicoric acid and flavonols were slightly increased on the second day of storage life and eventually were remained stable. Loss of anthocyanins not caused visible changes in color of strawberries.
Key words strawberry, storage, phenolics, anthocyanins, flavonols
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