Biochemical Dynamics and Quality Attributes of Strawberry Fruits across Maturity Stages with Respect to Different Preservation Methods : Biochemical Dynamics and Quality Attributes

Mian Muhammad Ahmed; Muhammad Asim; Asif Ali Kaleri; Danish Manzoor; Aatif Ali Rajput; Rabia Laghari; Sajjad Ali Khaki; Abdul Musawwir; Zia Ullah; Waqar Ahmad

doi:10.54393/fbt.v4i01.98

Authors

Mian Muhammad Ahmed Institute of Horticulture, University of Agriculture Faisalabad, Faisalabad, Pakistan
Muhammad Asim Institute of Horticulture, University of Agriculture Faisalabad, Faisalabad, Pakistan
Asif Ali Kaleri Department of Agronomy, Sindh Agriculture University, Tandojam, Pakistan
Danish Manzoor Department of Agronomy, Sindh Agriculture University, Tandojam, Pakistan
Aatif Ali Rajput Department of Agronomy, Sindh Agriculture University, Tandojam, Pakistan
Rabia Laghari Department of Agronomy, Sindh Agriculture University, Tandojam, Pakistan
Sajjad Ali Khaki Department of Agronomy, Sindh Agriculture University, Tandojam, Pakistan
Abdul Musawwir Department of Soil Science, Baluchistan Agriculture College, Quetta, Pakistan
Zia Ullah Department of Soil Science, Baluchistan Agriculture College, Quetta, Pakistan
Waqar Ahmad Department of Chemistry, Government Degree College Ama Khel, Tank, Pakistan

DOI:

https://doi.org/10.54393/fbt.v4i01.98

Keywords:

Fragaria ananassa, Phytochemicals, Maturity Stages, Antioxidants

Abstract

Strawberry is nutritious but perishable, and it is susceptible to quality flaws and infections after harvest. Objective: To examine strawberry biochemical changes with harvest maturity and preservation methods. Methods: The experiment was factorial with a completely randomized design (CRD). Strawberry cv. Chandler fruit was harvested at three color-based maturation phases (M1: 0% red, M2: 50% red, and M3: 100% red), frozen, and freeze-dried and analyzed for quality. Total soluble solids (TSS), titratable acidity (TA), vitamin C, total phenolic content (TPC), total antioxidant capacity, SOD, POD, CAT, and organoleptic characteristics were assessed for quality. Results: Due to harvest maturity, completely ripe strawberries displayed higher biochemical properties such as total soluble solids (TSS), titratable acidity (TA), and TSS/TA than 50% and 0% of red strawberries. 100% red strawberries also had greater TPC and POD. Compared to strawberries picked during the green stage (0% red color), strawberries harvested at 100% and 50% red color had better aroma, color, and flavor. TSS, TSS/TA, Vitamin C, antioxidants, total phenolic content, and peroxidase were better in freeze-dried strawberries than frozen strawberries. Conclusions: The superior fruit aroma and color rating made frozen strawberries more popular than freeze-dried ones. The preserved fruit retained these qualities better for 7 months in dried storage. This study found that strawberry fruit should be harvested at 100% red and freeze-dried for commercial use.

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