Variation in Nutritional Quality and Chemical Composition of Fresh Strawberry Fruit: Combined Effect of Cultivar and Storage


Bioclimatic air ionisation system (BI) works by neutralising air pollutants and microorganisms by means of oxidation with “activated oxygen”. We investigated the effects of storage on changes in weight loss, chemical and sensory fruit properties in eight cultivars of strawberries (Fragaria x ananassa Duch.). All cultivars were evaluated for their standard parameters of quality (soluble solids content, total acidity, vitamin C content, total antioxidant activity - TAC, total phenolic and anthocyanins content) at different store conditions: fresh fruits—control, cold stored (at 4 °C) fruits without controlled atmospheres and cold stored (at 4 °C) fruits in BI. The present study outlines that anthocyanins of the strawberries stored in BI were subjected to significant degradation. These strawberries have prolonged shelf-life accompanied by weight loss reduction, TAC increment, and sensory properties improvement in tested cultivars, retaining other nutritional fruit qualities.

This is a preview of subscription content, access via your institution.

Fig. 1
Fig. 2


  1. 1.

    Torun AA, Kaçar YA, Biçen B, Erdem N, Serçe S (2014) In vitro screening of octoploid Fragaria chiloensis and Fragaria virginiana genotypes against iron deficiency. Turk J Agric For 38:169–179

    Article  Google Scholar 

  2. 2.

    FAO (2012) Food Agriculture and Organization of the United Nations.

  3. 3.

    Battino M, Beekwilder J, Denoyes-Rothan B, Laimer M, McDougall GJ, Mezzetti B (2009) Bioactive compounds in berries relevant to human health. Nutr Rev 67:S145–S150

    Article  Google Scholar 

  4. 4.

    Tulipani S, Mezzetti B, Capocasa F, Bompadre S, Beekwilder J, de Vos CHR, Capanoglu E, Bovy A, Battino M (2008) Antioxidants, phenolic compounds, and nutritional quality of different strawberry genotypes. J Agric Food Chem 56:696–704

    Article  CAS  Google Scholar 

  5. 5.

    Da Silva PM, Lajolo FM, Genovese MI (2007) Bioactive compounds and antioxidant capacity of strawberry jams. Plant Foods Hum Nutr 62:127–131

    Article  Google Scholar 

  6. 6.

    Paredes-López O, Cervantes-Ceja M, Vigna-Pérez M, Hernández-Pérez T (2010) Berries: improving human health and healthy aging, and promoting quality life-a review. Plant Foods Hum Nutr 65:299–308

    Article  Google Scholar 

  7. 7.

    Jacxsens L, Devlieghere F, Van der Steen C, Debevere J (2001) Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce. Int J Food Microbiol 71:197–210

    Article  CAS  Google Scholar 

  8. 8.

    Pérez AG, Sanz C (2001) Effect of high-oxygen and high-carbon-dioxide atmospheres on strawberry flavor and other quality traits. J Agric Food Chem 49:2370–2375

    Article  Google Scholar 

  9. 9.

    Jouki M, Dadashpour A (2012) Comparison of physicochemical changes in two popular strawberry cultivars grown in Iran (cvs. Kurdistan and Selva) during storage time at 4 °C. Genetika 44:679–688

    Article  Google Scholar 

  10. 10.

    Pantelidis GE, Vasilakakis M, Manganaris GA, Diamantidis G (2007) Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem 102:777–783

    Article  CAS  Google Scholar 

  11. 11.

    Arnao MB, Cano A, Acosta M (1999) Methods to measure the antioxidant activity in plant material. A comparative discussion. Free Radic Res 31:89–96

    Article  Google Scholar 

  12. 12.

    Singleton VL, Rossi JAJ (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144–158

    CAS  Google Scholar 

  13. 13.

    Cheng GW, Breen PJ (1991) Activity of phenylalanine ammonia-lyase (PAL) and concentrations of anthocyanins and phenolics in developing strawberry fruit. J Am Soc Hortic Sci 116:865–869

    CAS  Google Scholar 

  14. 14.

    UPOV (2012) International union for the protection of new varieties of plants. Guidelines for the conduct of test for distinctness, uniformity and stability-Strawberry (Fragaria L.). UPOV publication TG/22/10 Rev, Geneva, Switzerland.

  15. 15.

    Mitcham EJ, Crisosto CH, Kader AA (1996) Produce facts. Strawberries. Recommendations for maintaining postharvest quality. Perishable Handling Newsletter 87:21–22

    Google Scholar 

  16. 16.

    Scalzo J, Politi A, Pellegrini N, Mezzetti B, Battino M (2005) Plant genotype affects total antioxidant capacity and phenolic contents in fruit. Nutrition 21:207–213

    Article  CAS  Google Scholar 

  17. 17.

    Szajdek A, Borowska EJ (2008) Bioactive compounds and health-promoting properties of berry fruits: a review. Plant Foods Hum Nutr 63:147–156

    Article  CAS  Google Scholar 

  18. 18.

    Dragišić Maksimović JJ, Milivojević JM, Poledica MM, Nikolić MD, Maksimović VM (2013) Profiling antioxidant activity of two primocane fruiting red raspberry cultivars (Autumn bliss and Polka). J Food Compos Anal 31:173–179

    Article  Google Scholar 

  19. 19.

    Michalczyk M, Macura R, Matuszak I (2009) The effect of air-drying, freeze-drying and storage on the quality and antioxidant activity of some selected berries. J Food Process Preserv 33:11–21

    Article  CAS  Google Scholar 

  20. 20.

    Capocasa F, Scalzo J, Mezzetti B, Battino M (2008) Combining quality and antioxidant attributes in the strawberry: The role of genotype. Food Chem 111:872–878

    Article  CAS  Google Scholar 

  21. 21.

    Hakala M, Lapveteläinen A, Huopalahti R, Kallio H, Tahvonen R (2003) Effects of varieties and cultivation conditions on the composition of strawberries. J Food Compos Anal 16:67–80

    Article  CAS  Google Scholar 

  22. 22.

    Häkkinen SH, Törrönen AR (2000) Content of flavonols and selected phenolic acids in strawberries and Vaccinium species: influence of cultivar, cultivation site and technique. Food Res Int 33:517–524

    Article  Google Scholar 

  23. 23.

    Sri Harsha PSC, Khan MI, Prabhakar P, Giridhar P (2013) Cyanidin-3-glucoside, nutritionally important constituents and in vitro antioxidant activities of Santalum album L. berries. Food Res Int 50:275–281

    Article  CAS  Google Scholar 

  24. 24.

    Holcroft DM, Kader AA (1999) Carbon dioxide − induced changes in color and anthocyanin synthesis of stored strawberry fruit. Hortscience 34:1244–1248

    CAS  Google Scholar 

  25. 25.

    Kalt W, Forney CF, Martin A, Prior RL (1999) Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. J Agric Food Chem 47:4638–4644

    Article  CAS  Google Scholar 

  26. 26.

    Milivojević J, Rakonjac V, Fotirić Akšić M, Bogdanović Pristov J, Maksimović V (2013) Classification and fingerprinting of different berries based on biochemical profiling and antioxidant capacity. Pesqu Agropecu Bras 48:1285–1294

    Google Scholar 

  27. 27.

    Ruenroengklin N, Yang B, Lin H, Chen F, Jiang Y (2009) Degradation of anthocyanin from litchi fruit pericarp by H2O2 and hydroxyl radical. Food Chem 116:995–998

    Article  CAS  Google Scholar 

  28. 28.

    Tiwari BK, O’Donnell CP, Cullen PJ (2009) Effect of non thermal processing technologies on the anthocyanin content of fruit juices. Trends Food Sci Technol 20:137–145

    Article  CAS  Google Scholar 

  29. 29.

    Tiwari BK, O’Donnell CP, Patras A, Brunton N, Cullen PJ (2009) Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice. Food Chem 113:1119–1126

    Article  CAS  Google Scholar 

  30. 30.

    Sondheimer E, Kertesz ZI (1952) The kinetics of the oxidation of strawberry anthocyanin by hydrogen peroxide. J Food Sci 17:288–298

    Article  CAS  Google Scholar 

  31. 31.

    Woodward G, Kroon P, Cassidy A, Kay C (2009) Anthocyanin stability and recovery: implications for the analysis of clinical and experimental samples. J Agric Food Chem 57:5271–5278

    Article  CAS  Google Scholar 

  32. 32.

    Amarowicz R, Troszyñska A, Barylko-Pikielna N, Shahidi F (2004) Polyphenolic extracts from legume seeds: correlations between total antioxidant activity, total phenolics content, tannins content and astringency. J Food Lipids 11:278–286

    Article  CAS  Google Scholar 

  33. 33.

    Giannakoula A, Ilias IF, Dragišić Maksimović J, Maksimović V, Živanović B (2012) Does overhead irrigation with salt affect growth, yield, and phenolic content of lentil plants? Arch Biol Sci 64:539–547

    Article  Google Scholar 

  34. 34.

    de Resende JTV, Camargo LK, Argandoña EJ, Marchese A, Camargo CK (2008) Sensory analysis and chemical characterization of strawberry fruits. Hortic Bras 26:371–374

    Article  Google Scholar 

Download references


This work was supported by the Serbian Ministry of Education, Science and Technological Development (grants 46008 and 173040).

Conflict of Interest

The authors declare that they have no conflict of interest.

Author information



Corresponding author

Correspondence to Jelena Dragišić Maksimović.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Dragišić Maksimović, J., Poledica, M., Mutavdžić, D. et al. Variation in Nutritional Quality and Chemical Composition of Fresh Strawberry Fruit: Combined Effect of Cultivar and Storage. Plant Foods Hum Nutr 70, 77–84 (2015).

Download citation


  • Anthocyanins
  • Bioclimatic air ionisation system (BI)
  • Cold storage
  • Electron paramagnetic resonance (EPR)
  • Phenolics
  • Total antioxidant capacity