International Journal of Food and Nutritional Science International Journal of Food and Nutritional Science International Journal of Food and Nutritional Science International Journal of Food and Nutritional Science 2377-0619Ommega Online PublishersNew Jersey, USA151710.15436/2377-0619.17.1517Research ArticlePhysiological and Quality Changes of Postharvest Strawberries at Different Storage Temperature and Their Relationships to Fruit DiscolorationPhysiological and Quality Changes of Postharvest Strawberries at Different Storage Temperature and Their Relationships to Fruit DiscolorationLitao Peng 1Key Laboratory of Environment Correlative Dietology Ministry of Education College of food science and technology Huazhong Agricultural University Wuhan 430070 China 2Guelph Food Research Centre Agriculture and Agri-Food Canada N1G 5C9 Canada 3Key Laboratory of Horticultural Plant Biology Ministry of Education Huazhong Agricultural University Wuhan 430070 China 4Zhengzhou Fruit Research Institute Chinese Academy of Agricultural Sciences Zhengzhou 450009 China Editor* E-mail: penglt12@mail.hzau.edu.cn
The authors have declared that no competing interests exist.
20170212201742IJFNS-17-RA-151709052017090520172017Creative Commons Attribution LicenseThis is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. nbsp emsp emsp The changes in fruit color development fruit quality reactive oxygen species ROS metabolism and phenolic metabolism of strawberries during storage at 15 deg C 25 deg C and 35 deg C were evaluated to explore the key internal factors resulting in the fruit discoloration The high storage temperatures aggravated fruit discoloration as indicated by the decrease of L a and b values and accelerated weight loss of postharvest strawberry fruit The fruit under higher temperature treatments induced more productions of superoxide anion O2 bull - and hydrogen peroxide content H2O2 more accumulation of Malondialdehyde MDA and lower antioxidant enzyme activities including Superoxide Dismutase SOD and Catalase CAT For phenolic metabolism the high storage temperature increased the levels of anthocyanins total flavonoids and phenolics and enhanced the activities of relative enzymes including Polyphenol Oxidase PPO and Peroxidase POD in postharvest strawberry fruit Further data correlation analysis indicates that anthocyanins accumulation was the most important factor leading to fruit discoloration of post harvest strawberries followed by ROS and weight loss Based on present study the results suggest that fruit color of post harvest strawberry could be maintained through the ways including delay of the anthocyanins accumulation maintenance of antioxidant activity and reduction of the water loss during storage 10