Changes of phenolic complex strawberries polka varieti during the storage life
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
Primary processing of crop products
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.