Storage Temperature Effects. Strawberry anthocyanin
content and antioxidant capacity were affected
by storage time and temperature (Table 2). Strawberry
anthocyanin content increased an average of 4.3-fold
after 8 days, and the magnitude of the increase was
related to temperature (Figure 2). When strawberries
were stored at 0 °C for 8 days, anthocyanins increased
1.7-fold, while for the same period at 30 °C, the apparent
increase was 6.8-fold. The antioxidant capacity of
strawberry fruit during the 8 day period increased by
an average of 1.5-fold, with the greatest increase occurring
at 10 and 20 °C.
Raspberries were most affected by storage; changes
(P < 0.05) due to storage time and temperature were
observed in all variates measured (Table 2). Raspberry
phenolics and anthocyanins increased by about 1.5- and
2.5-fold, respectively, after 8 days of storage at 20 °C
(Figure 3). Changes in these components were less after
10 and 30 °C storage and least at 0 °C (Figure 3). The
increase in raspberry phenolic and anthocyanin content
at 20 °C was accompanied by an almost 2-fold increase
in antioxidant capacity. During the same period at 20
°C, ascorbate content decreased by 22%. At 30 °C, 46%
of the ascorbate was lost by the end of the storage
period. After the 8 day storage period, particularly at
higher temperatures, raspberry tissues were beginning
to break down and some whole fruits had to be discarded.
In highbush blueberries, only anthocyanins were
significantly affected by storage time (P ) 0.014) and
temperature (P < 0.001) (Table 2). The greatest increase
in anthocyanin content occurred at 20 °C, where after
8 days the level was 1.2-fold higher than immediately
after harvest (Figure 4). Under the same storage conditions,
ORAC increased by 1.2-fold, although there was
no change in the highbush blueberry ORAC after
storage at any other temperature (Figure 4). Lowbush
blueberries were the only fruit where anthocyanin
content did not increase during storage nor were there
changes in total phenolics or antioxidant capacity (Table
2). Ascorbate declined in lowbush blueberries after 8
days of storage at 20 and 30 °C (Table 2; Figure 5).
Storage Temperature Effects. Strawberry anthocyanin
content and antioxidant capacity were affected
by storage time and temperature (Table 2). Strawberry
anthocyanin content increased an average of 4.3-fold
after 8 days, and the magnitude of the increase was
related to temperature (Figure 2). When strawberries
were stored at 0 °C for 8 days, anthocyanins increased
1.7-fold, while for the same period at 30 °C, the apparent
increase was 6.8-fold. The antioxidant capacity of
strawberry fruit during the 8 day period increased by
an average of 1.5-fold, with the greatest increase occurring
at 10 and 20 °C.
Raspberries were most affected by storage; changes
(P < 0.05) due to storage time and temperature were
observed in all variates measured (Table 2). Raspberry
phenolics and anthocyanins increased by about 1.5- and
2.5-fold, respectively, after 8 days of storage at 20 °C
(Figure 3). Changes in these components were less after
10 and 30 °C storage and least at 0 °C (Figure 3). The
increase in raspberry phenolic and anthocyanin content
at 20 °C was accompanied by an almost 2-fold increase
in antioxidant capacity. During the same period at 20
°C, ascorbate content decreased by 22%. At 30 °C, 46%
of the ascorbate was lost by the end of the storage
period. After the 8 day storage period, particularly at
higher temperatures, raspberry tissues were beginning
to break down and some whole fruits had to be discarded.
In highbush blueberries, only anthocyanins were
significantly affected by storage time (P ) 0.014) and
temperature (P < 0.001) (Table 2). The greatest increase
in anthocyanin content occurred at 20 °C, where after
8 days the level was 1.2-fold higher than immediately
after harvest (Figure 4). Under the same storage conditions,
ORAC increased by 1.2-fold, although there was
no change in the highbush blueberry ORAC after
storage at any other temperature (Figure 4). Lowbush
blueberries were the only fruit where anthocyanin
content did not increase during storage nor were there
changes in total phenolics or antioxidant capacity (Table
2). Ascorbate declined in lowbush blueberries after 8
days of storage at 20 and 30 °C (Table 2; Figure 5).
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