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Email: cristiana.peano@unito.it
International Food Research Journal 21(3): 1165-1170 (2014)
Journal homepage: http://www.ifrj.upm.edu.my
*
Peano, C., Giuggioli, N. R. and Girgenti,V.
DISAFA, Università degli Studi di Torino, Via Leonardo da Vinci 44, Grugliasco (TO) 10095, Piemonte, Italy
Effect of different packaging materials on postharvest quality of cv. Envie2
strawberry
Abstract
Strawberry fruits require appropriate storage technology to maintain post harvest quality.
In order to improve the shelf-life and to reduce the decrease of qualitative and nutraceutical
characteristics the effects of different packaging conditions were observed comparing biobased
and polypropylene perforated lms. Sample units of 0,250 Kg strawberries cv. Envie2
owpacked have been stored under two different conditions: in cool room at +2°C for 96 hours
(like in an ideal supply chain) and in a cool room at +2°C for 48 h followed by storage at room
temperature (+20°C) up to 96 hours from start. Fruits packed with biobased lm and stored at
+2°C showed the better results to preserve the qualitative traits maintaining the best headspace
composition (%) for all the storage time.
Introduction
Strawberry is a non-climacteric fruit and it must
be harvested at full maturity to achieve the maximum
quality in relation to avour and color. The fruits
have short shelf life and are highly perishable, with
a high rate of respiration, and suffer relatively high
post-harvest losses due to fungal development,
mechanical injury, physiological deterioration and
water loss (Cordenunsi et al., 2005). In the recent
past, avour and appearance were the most important
attributes of fruits and other fresh vegetables, but
nowadays consumers are more concerned about food
safety and nutritional value. The main characteristics
related to the quality of ripe strawberry fruit are
texture, avour (soluble sugars and organic acids)
and color (anthocyanin content). Change in texture
is a consequence of the natural process of senescence
and also of the atmosphere in which the fruit is stored.
Besides the obvious changes in appearance, mold
contamination can also promote undesirable changes
in texture and contribute to reduced strawberry shelf-
life. The increasing demand for dietary compounds
with antioxidant action has focused interest on
fruits as natural sources of these compounds. In this
respect, strawberry is a good source of ascorbic acid
(AA) and avonoid compounds (Wang et al., 1996).
Since fruits are no longer only ‘‘attractive foods’’,
more effort should be made to understand the effects
of treatments to increase shelf-life and improve
nutritional value. Several research works have aimed
to nd the best compromise between extended shelf-
life and maintenance of nutritional value. Modied
atmosphere, which can be produced by increasing
CO
2
level while reducing O
2
, has yielded good
results regarding strawberry preservation. Effective
control of fruit decay in fresh Chinese bayberry,
strawberry and blueberry has been obtained by cold
storage in combination with carbon dioxide-enriched
atmospheres (10–20% CO
2
) (Ceponis and Cappelini,
1983; Li and Kader, 1989; Gil et al., 1997; Shen and
Huang, 2003). Besides the control of O
2
and CO
2
levels inside the cool rooms also other methods are
used to extend the shelf life period and among them
the detection of new food packaging techniques is
gaining many importance, following the increasing
interest of the large scale retail trade about the
fruits and vegetables packaging, useful to preserve
products by external contaminations, to facilitate their
handling and overall helpful to retard the senescence
processes. Many studies have been aimed to nd the
best kind of food packaging optimizing the O
2
and
CO
2
concentrations inside the packages to maintain
fruit and vegetable quality for long time (Gomes et
al., 2010). Moreover actually the trend in the food
packaging leads to the development and diffusion of
biobased lms to solve the problem of the packaging
waste that is causing increasing environmental
concerns (Davis and Song, 2006). So the continuous
increasing of pollution of the environment has recently
given rise to demands for new biobased polymers,
mainly for applications related to food packaging and
agriculture (Arvanitoyannis, 1999). It is important
to consider that one of the most important aspects
Keywords
Envie2
Storage
Film packaging
Shelf life
Nutraceutical
characteristics
Quality
Article history
Received: 30 August 2013
Received in revised form:
14 January 2014
Accepted: 15 January 2014
1166
Peano et al./IFRJ 21(3): 1165-1170
of packaging lms is to preserve the qualitative
characteristics of fruit and vegetables during the
storage period. Some studies have compared the effect
of biobased laminates and lms on the quality of
fresh produce (Makino and Hirata, 1997; Del Nobile
et al., 2006) but until now very few informations
are available on the effectiveness of biobased lm
packaging on microbial and physicochemical quality
during storage of vegetables (Koide and Shi, 2007).
The objective of our study was to investigate the
effects of lm packaging and storage temperature on
physical and nutritional status of strawberry fruits
cv.Envie2 harvested at the red ripe stage of maturity
stored for a short time (96 hours).
Materials and Methods
Strawberries cv.Envie2 were manually harvested
at the red ripe stage of maturity from a commercial
orchard (Agrifrutta Soc. Coop. S.R.L. – Italy) at
the end of July. The fruits were selected for color
and size, individually picked in polyethylene
terephthalate (PET) baskets (0,250 Kg) and
immediately transferred to the laboratory under cold
conditions. The baskets were randomly packed using
two different single layer lms (biobased lm and a
polypropylene perforated lm) of 25 microns. The
different packages (treatment), the lm permeability
property and the fruits storage conditions are reported
in Table I. For the owpack equipment, an electronic
horizontal wrapping machine Taurus 800 (Delphin,
Italy) has been used. All fruits were compared with
unpackaged samples (control).
The initial gas composition in the package
headspace was 20.8% O
2
and 0.03% CO
2
. The gases
analysis and weight losses were performed daily
while other quality control were performed after 72
and 96 hours of storage. For each treatment were
used three baskets random (0,750 Kg of strawberry
fruits). Headspace composition were measured with
a portable gas analyzer (PBI Dansensor, Italy) and
expressed as percentages. The same air volume was
maintained in the packages across the trial period,
as the analyzer introduced the same quantity of air
that it removed for the analyses. Calibration was
done by using air (Aday and Caner, 2011). Weight
loss of each basket was measured as percentage of
the initial weight (WL%) using an electronic balance
(SE622, WVR Science Education) with an accuracy
of 10
-2
. The total soluble solids content (TSS) (°Brix)
and titratable acidity (TA) (meq/l) were measured on
juice extracted from a strawberry samples blended at
high speed in a tissue homogeniser using respectively
a digital refractometer (Atago refractometer model
PR-32) and an automatic titrator (Titritino plus 484,
Metrohm, Swiss). Organic acids and ascorbic acid
were determined with a Merck-Hitachi (Tokyo,
Japan.) liquid chromatograph with an L-7455
photodiode detector (DAD) detector, D-7000 system
manager, L7200 autosampler and L-7100 pumps
(Schirra et al., 2008). Simultaneous separation and
determination of organic acids and ascorbic acid were
achieved according to the procedure described by
Yuan and Chen (1999) and by Chinnici et al. (2005)
using a Bio-Rad cation guard column and a Bio-Rad
Aminex HPX-87H Hydrogen form cation exchange
resin-based column (300 mm x 7.8 mm i.d.) at 40°C.
The mobile phase consisted of 0.005 M sulfuric acid
aqueous solution and the samples were isocratically
separated at 0.6 mL/min. Peaks of organic acids
and ascorbic acid were measured at wavelengths of
210 and 245 nm respectively and were identied by
comparing retention times with those of standards
and quantication was carried out using external
standards. Total phenolic content was analyzed
according to the Folin-Ciocalteau colorimetric method
(Singleton and Rossi, 1965) and expressed as gallic
acid equivalent). Antioxidant activity was assessed
using the free radical DPPH, according to Bondet et
al. (1997). The mixture containing 3 mL of a methanol
solution of 0.16 mM DPPH was allowed to react for
15 min in a cuvette. The inhibition percentage of the
absorbance at 515 nm of DPPH solution added with
sample was calculated using the following equation:
Inhibition % = (Abst = 0 – Abst = 15 min)/Abst = 0
x 100. Total anthocyanins content were determined
spectrophotometrically using the pH differential
method (Rapisarda et al., 2000). Color parameters
of juices solution diluted 1/10 with water, were
measured in glass cells of 10 mm path length using
a Varian Cary 50 spectrophotometer equipped with a
Cary Win UV color software. All measurements were
done in triplicate. Three measurements were taken
on each treatment for each qualitative parametre
considered.
All statistics were performed using SPSS for
Windows version 17.0. The data obtainend were
treated with one-way analysis of variance (ANOVA),
and the means were separated using the Tuckey test
(P ≤ 0.05). It was possible to perform parametric tests
for the percentages because the sample sizes were
identical.
Results and Discussion
The headspace gases concentrations of
strawberries stored in the biobased lm (treatment
A and D) is showed in Table II. The lm is able to
Peano et al./IFRJ 21(3): 1165-1170
1167
create M.A.P. storage condition maintaining along
all the storage time gas values different from the
normal atmosphere composition (20.8% O
2
and
0.03% CO
2
). In correspondence of the temperature
change (72 hours) differences in O
2
% and CO
2
%
composition were observed among treatments A and
D. Particularly the highest CO
2
concentration (15,0%)
was observed for the treatment D and it was due to
the rapid respiration rates of strawberries increased
by the high temperature (+20°C). The biobased lm
at low temperature (+2°C) (treatment A) showed best
property maintaining the CO
2
concentrations under
5%. Robinson et al. (1975) reported that losses of
6% of the initial value of fresh weight in a soft fruit
should be considered the limit for marketability. WL
% values reported in Table III showed as all treatments
didn’t affect this qualitative parameter. All treatments
showed WL % inferior to 1%. Strawberries are
considered mature with approximately 7% of soluble
solids (Kader, 1999). Strawberry cv.Envie2 at harvest
showed TTS values of 5.4°Brix; for all treatments
were observed an increase in the TSS values probably
not due to conversion of starch to sugars, since
strawberries accumulate very little starch, but due to
solubilization of cell wall pectins as showed by the
increases in anthocyanin (Table IV). The highest TSS
values were observed at 72 hours for the B treatment
(6.3°Brix). The TTA was no affected by storage and
no differences were observed between treatments; all
treatments in fact showed WL% values trascurable
(Table III) and this explain the maintenance of TTA
values near to harvest (2.42 meq/l).
Glucose, fructose and sucrose represent the main
soluble metabolites (Makinen and Soderling, 1980).
Few data are available on changes in sugar content
during the ripening of strawberries (Zabetakis and
Holden, 1997). Fructose and glucose were present
in similar concentrations at harvest (7.09 and 6.69
g/100 ml) while sucrose was present at lower level
(3.59 g /100 ml) (Zabetakis and Holden, 1997).
After 72 hours of storage the highest fructose and
glucose content were found in strawberries stored
with the biobased lm both at +2°C (treatment A)
and at +20 °C (treatment D) while for the sucrose
the highest value (3.71 g/100 ml ) was found in fruits
stored at +2 °C with the perforated lm (treatment
B). Like sugars, organic acids are important avour
components and can affect the formation of off
avour and the gelling properties of pectin. The
highest acid citric values were observed at 72 and 96
hours for fruit maintained with the biobased lm at
+2°C (treatment A) and +20°C (treatment D) while
no differences among treatments were found for the
malic acid which maintained values similar to harvest
(0.20 mg/100 ml). Ascorbic acid has long been
considered an important nutritional component of
strawberry fruit (Shin et al., 2007). The mean values
of fresh fruits (136.19 mg/100 ml) decreased in the
time storage for all samples showing at 72 hours
the lowest value for unpackeged fruits stored at low
temperature (treatment C). Stored fruits showed a
total antioxidant capacity (%) lower than fresh fruits
and the high tempertaure (+20°C) affected the values
decreases more than low temperature (+2°C). The
mechanism by which modied atmosphere storage
prevents the increase in total antioxidant activity is
not clear, but changment in atmosphere conditions
might affect the release of bound phytochemicals
that contribute to antioxidant activity. According to
Kalt et al. (1999) the total anthocyanins on fresh
fruits (99.82 mg/100 g) increased with the storage
time for all treatments and the highest values (139.98
and 139.48 mg/100 g) were observed at 72 hours
respectively for the C and E treatments. According
to Holcroft and Kader (1999) the total anthocyanins
increase was lower in fruit stored in M.A.P. (treatment
A and D) at 72 hours of storage. The accumulation
of anthocyanins in strawberries coincides with
the induction of phenylalanine ammonia-lyase
and uridine diphosphate glucose: avonoid O
3
-
glucosyltransferase enzymes (Given et al., 1988).
The concentration of total phenolics of strawberry
fruit can be maintained or changed during storage
(Kalt et al., 1999; Ayala-Zavala et al., 2004). In our
study all stored samples showed lower values than
fresh fruits according to Cordenunsi et al. (2005).
Table 1. Different packages and storage conditions of
strawberries cv. Envie2
Treatment
Storage conditions
Film
packaging
O
2
TR
(ASTM F2622-08)
at
23°C and 50% RH
CO
2
TR
(ASTM F2476-05)
at
23°C and 50% RH
A
B
C
D
E
F
+2 °C (24, 48, 72, 96 h)
+2 °C (24, 48, 72, 96 h)e
+2 °C (24, 48, 72, 96 h)
+2 °C (48 h) +20°C ( 7 2 , 9 6 h )
+2 °C (48h) +20°C ( 7 2 , 9 6 h )
+2 °C (48 h) +20°C ( 7 2 , 9 6 h )
Biobased ( fr om s t a rc h c o r n)
P e r f o r a t e d ( P P w i t h 6 m m h o l e s )
Control (unpackaged)
Biobased ( fr om s t a rc h c o r n)
P e r f o r a t e d ( P P w i t h 6 m m h o l e s )
Control (unpackaged)
2000
-
-
2000
-
-
44500
-
-
44500
-
-
Table 2. Headspace composition of strawberries cv.
Envie2 stored with the biobased lm at different
temperature
Gas (%)
Treatment
Storage time (hours)
24
48
72
96
O
2
A
19.4
±
0.2
13.7
±
0.1
18.3
±
0.2
17.2
±
0.1
D
19.0
±
0.1
13.7
±
0.1
1.8
±
0,1
1.0
±
0.1
CO
2
A
1.8
±
0.0
3.9
±
0.1
4.9
±
0.1
4.5
±
0.2
D
1.8
±
0.0
3.9
±
0.1
15.0
±
0.1
18.0
±
0.1
Average and S.D. s were calculated for 3 replicates
Table 3. WL (%) of strawberries cv. Envie2 stored with
different lm
Treatment
Storage time (hours)
24
48
72
96
A
0.2±0.00
0.2±0.00
0.3±0.00
0.4±0.00
B
0.5±0.00
0.6±0.10
0.9±0.10
1.1±0.10
C
1.0±0.10
1.6±0.20
2.2±0.40
-
D
1.6±0.10
0.1±0.00
0.1±0.00
0.1±0.00
E
1.7±0.20
0.1±0.00
-
-
F
1.4±0.10
0.5±0.05
-
-
1168
Peano et al./IFRJ 21(3): 1165-1170
Conclusion
Strawberry represents one of the most important
sources of bioactive compounds showing high
antioxidant capacity, together with other berries,
especially blackcurrants (Kevers et al., 2007; Battino
et al., 2009). Several genetic and environmental
factors were reported to affect the production and
accumulation of bioactive compounds in strawberry
(Olsson et al., 2004), and few genotypes were well
characterized for these important features (Tulipani
et al., 2008). In this study, we have studied, with the
same tests, various postharvest parameters than can
inuence the antioxidant capacity and the phenolic
content of strawberry. The precise results revealed the
importance of genetic background for the antioxidant
capacity and for the content of total phenolics (with
up to 3.3-fold variations). Various researchers
indicated that the effect of the genotype on strawberry
antioxidant capacity and phenolic content is stronger
than that of the environmental factors (Capocasa
et al., 2008; Crespo et al., 2010). Moreover, in
this study, storage temperature and packaging
appeared also to be very important, more important
than genotype. Regardless of its environmental or
physiological drivers, point source variation in fruit
phytonutrient contents may be a relevant interest in
health-related studies (Cheplick et al., 2010). It may
impact the nutritional benets to consumers and
affect the quality advantages associated with direct-
marketed fruits. The biobased lm is therefore able to
replace traditional plastic lms, because the quality
parameters are very similar to each other. About the
qualitative fruits characteristics, nutritional, esthetic
and organoleptic quality have been well maintained
by the biobased lm. Moreover, the biobased lm
allowed to achieve modied atmospheres in the packed
trays with values very similar to those suggested by
the literature (10% O
2
e 10% CO
2
Van der Steen et
al., 2001) to store strawberries in the medium period.
Fruits packed with biobaseds lms showed lower
weight losses for a lower water vapor transpiration.
About other qualitative parameters like TSS and the
titratable acidity results of the sample stored with
biobased lms showed good characteristics. These
considerations show the possibility for the biobased
Table 4. Changes in total soluble solids, titratable acidity and total carbohydrates of strawberries cv. Envie2
stored in different conditions
Hours
Treatments
TSS
(°Brix)
TTA
(meq/l)
Fructose
(g/100 ml)
Glucose
(g/100 ml)
Sucrose
(g/100 ml)
0
Harvest
5.4
±
0.10
2.42
±
0.03
7.09
±
0.03
6.69
±
0.10
3.59
±
0.10
72
A
5.5
±
0.10
2.42
±
0.02
6.92
±
0.13
6.57
±
0.15
3.28
±
0.07
B
6.3
±
0.20
2.39
±
0.03
6.88
±
0.13
6.30
±
0.20
3.71
±
0.23
C
5.7
±
0.10
2.37
±
0.03
6.97
±
0.03
5.67
±
0.03
2.60
±
0.09
D
5.1
±
0.10
2.39
±
0.02
7.01
±
0.10
6.35
±
0.07
3.44
±
0.06
E
5.4
±
0.20
2.31
±
0.03
6.84
±
0.05
5.73
±
0.14
1.86
±
0.24
F
-
±
-
-
±
-
-
±
-
-
±
-
-
±
-
96
A
6.1
±
0.10
2.36
±
0.03
6.50
±
0.04
5.45
±
0.11
1.60
±
0.13
B
5.8
±
0.20
2.28
±
0.02
6.52
±
0.17
5.75
±
0.17
2.00
±
0.15
C
-
±
-
-
±
-
-
±
-
-
±
-
-
±
-
D
5.5
±
0.10
2.41
±
0.01
6.28
±
0.11
5.94
±
0.16
2.61
±
0.08
E
-
±
-
-
±
-
-
±
-
-
±
-
-
±
-
F
-
±
-
-
±
-
-
±
-
-
±
-
-
±
-
Average and S.D. s were calculated for 3 replicates
Table 5. Organic acids, antioxidant activity, anthocyanins
and total phenolic compounds of strawberries cv. Envie2
stored in different conditions
Variable
Treatment
Stotage time (hours)
72
96
Citric acid
Harvest
2.34±0.02
(g/100 ml)
A
2.25 a
a
2.04 b
B
2.09 c
1.92 c
C
2.03 d
-
D
2.13 b
2.22 a
E
1.93 e
-
F
-
-
Malic acid
Harvest
0.20 ±0.00
(mg/100 ml)
A
0.19 n.s.
0.17 n.s.
B
0.19
0.17
C
0.18
-
D
0.18
0.17
E
0.19
-
F
-
-
Ascorbic acid
Harvest
136.19±0.8
(mg/100 ml)
A
123.47 c
122.57 b
B
132.11 a
127.13 a
C
110.83 d
-
D
126.97 b
121.25 b
E
127.84 b
-
F
-
-
Antioxidants
Harvest
149.36 ± 1.70
(% inhibition)
A
134.56 a
72.75 c
B
137.07 a
82.10 b
C
136.05 a
-
D
91.91 b
87.98 a
E
87.71 c
-
F
-
-
Total anthocyanins
Harvest
99.82 ±1.95
mg/100 g
A
117.16 b
130.33 a
B
119.75 b
124.56 c
C
139.98 a
-
D
119.60 b
126.9 b
E
139.48 a
-
F
-
-
Total phenols
Harvest
549.69±2.87
(g/100 ml)
A
517.00 a
429.40 c
B
504.77 a
481.92 a
C
483.67 bc
-
D
510.57 a
459.23 b
E
464.32c
-
F
-
-
Peano et al./IFRJ 21(3): 1165-1170
1169
lm of replacing the traditional packaging plastic
lms improving the strawberry shelf life.
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