The effect of high CO2 treatment on targeted metabolites of ‘Seolhyang’ strawberry (Fragaria × ananassa) fruits during cold storage
- Authors
- Ahn, Donghee; Kim, Inhwan; Lim, Jeong-Ho; Choi, Jeong Hee; Park, Kee-Jai; Lee, Jihyun
- Issue Date
- May-2021
- Publisher
- Academic Press
- Keywords
- Cold storage; Metabolites; Modified atmosphere; Strawberry fruits; UHPLC-qTOF
- Citation
- LWT, v.143
- Journal Title
- LWT
- Volume
- 143
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/48764
- DOI
- 10.1016/j.lwt.2021.111156
- ISSN
- 0023-6438
1096-1127
- Abstract
- ‘Seolhyang’ strawberries are popular in Asian markets owing to their bright-red color and desirable flavor. However, Seolhyang strawberries have a fragile outer layer and a short shelf-life. Therefore, ‘Seolhyang’ strawberries are often treated with CO2 to prolong their shelf-life. However, the effects of high CO2 treatment on the quality of Seolhyang strawberries are unclear. Herein, the effects of a short-term high CO2 treatment on the decay rate, firmness, color, targeted metabolite profile, and antioxidant activity of Seolhyang strawberries in two ripening stages (i.e., half-red and bright-red) were investigated during a 9-day cold storage period. Targeted metabolites (i.e., sugars, organic acids, and anthocyanins) were investigated using HPLC and/or UHPLC-qTOF. CO2-treated strawberries exhibited lower (although not significantly) decay rates than untreated strawberry samples. The bright-red samples contained higher levels of anthocyanins than the half-red samples, regardless of CO2 treatment, during storage. High CO2-treated half-red and bright-red strawberries exhibited firmness, color, and metabolite profiles similar to those of their controls at the final storage time. Interestingly, CO2-treated half-red strawberry samples showed higher antioxidant activity than the control. Thus, CO2 treatment may prolong the shelf-life of Seolhyang strawberries without loss of quality based on improving their targeted metabolite profiles and antioxidant activity. © 2021 Elsevier Ltd
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