Stability of Strawberry Fruit (Fragaria x ananassa Duch.) Nutritional Quality at Different Storage Conditions

Strawberry fruit is a very rich source of vitamins and phenolic compounds, which determine its nutritional properties. Strawberries are highly perishable non-climacteric fruit, their nature can lead to physical chemical damage during storage. Therefore, the large market fresh relies on capacity fast distribution marketing under continuous cold-storage chain. In this study, we applied different temperatures (domestic −20 °C industrial −80 °C) treatments (whole fruits dried fruits) three strawberry cultivars (Arianna, Francesca, Silvia), for up seven months, evaluated influence storage conditions lengths stability fruits’ compounds (vitamin C, acids, anthocyanins, folate). The results show that quality was significantly affected by temperature (with preserving more compounds), while time did not greatly affect composition in whole or fruits. Oven drying dramatically vitamin C content, almost completely degrading compound (from 731.8 23.2 mg/kg at 0 Arianna cultivar with highest amount). amount folate increased 126.17 190.61 µg/kg 7 fruit). interesting obtained study worth considering future studies, better plan fruit-storage time, maintaining quality.