Impact of maturity stage at harvest on the main physicochemical characteristics, the levels of vitamin C, polyphenols an
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ORIGINAL PAPER
Impact of maturity stage at harvest on the main physicochemical characteristics, the levels of vitamin C, polyphenols and volatiles and the sensory quality of Gariguette strawberry Christophe Aubert1 · Marie Bruaut1 · Guillaume Chalot1 · Valentine Cottet2 Received: 8 June 2020 / Revised: 27 August 2020 / Accepted: 29 August 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract In this study, quality parameters (color, soluble solids content, titratable acidity), levels of sugars, organic acids, vitamin C, polyphenols and volatiles were determined during two successive years in Gariguette strawberries harvested at two stages of maturity (turning stage and fully ripe). Fruits were analyzed at harvest and after 2 days of storage at 10 °C. The descriptive sensory analyses of the samples were also performed by a trained panel. Whether at harvest or after storage, no significant difference was observed for sugars between samples, but strawberries harvested fully ripe had lower organic acids and higher levels of volatiles. Consistent with these results, strawberries harvested fully ripe were significantly noted sweeter and more aromatic than those harvested 75% red. No significant difference was observed for total vitamin C between samples, but strawberries harvested fully ripe were overall richer in polyphenols, particularly in hydroxycinnamic acids. This suggests strawberries harvested fully ripe could potentially have a greater impact on health. Keywords Strawberry · Gariguette · Polyphenols · Volatiles · Vitamin C
Introduction With a global production of about 9 million tons in 2017, among them 40% in China and 16% in U.S.A [1], strawberry (Fragaria ananassa Dutch.) is a very important crop worldwide. In Europe (1.3 million tons), the French production (59,000 tons), mainly located in Nouvelle-Aquitaine, Auvergne-Rhône-Alpes and Provence-Alpes-Côte d’Azur, is ranked 8th far behind Spain (360,000 tons). In France, Gariguette, an early-season strawberry created by INRA in 1976, is still today the most cultivated and the most sold variety (about 30% of sales). In 2009, it was awarded the prestigious French quality mark of distinction “Label Rouge”. In 2010, a national survey conducted by a market
* Christophe Aubert [email protected] 1
Centre Technique Interprofessionnel des Fruits et Légumes (Ctifl), Route de Mollégès, 13210 Saint‑Rémy‑de‑Provence, France
Centre Technique Interprofessionnel des Fruits et Légumes (Ctifl), 751 Chemin de Balandran, 30127 Bellegarde, France
2
research company (LH2) reported Gariguette was known by 73% of French people (N = 1000). Strawberry is a very popular fruit mainly appreciated by consumers for its sweetness and aroma, and also because it is known to be an excellent source of bioactive compounds, such as vitamin C and polyphenols, with beneficial effects on human health. As a non-climacteric fruit, harvesting strawberry at the proper stage of maturity is essential for optimum quality [2, 3]. Berries should be picked when fully ripe (100%
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