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The present work evaluated the quality and antioxidant characteristics of ‘Osogrande’ and ‘Camino Real’ strawberries at different ripeness stages. Strawberries ( Fragaria x ananassa Duch.) were harvested, selected, graded according to ripeness (green, pink or 3/4 ripe and ripe) and evaluated for pH, total soluble solids, total titratable acidity, sugar/acid ratio, vitamin C, total phenolic compounds, total ellagic acid, total and individual anthocyanins and antioxidant activity by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP). The highest total soluble solid content was found for pink (7.5° Brix) and ripe (7.9° Brix) ‘Osogrande’ strawberries. At pink stage, this cultivar showed higher amounts of total phenolics (2909.48 mg kg −1 FW) and total ellagic acid (454.16 mg kg −1 FW). Pink ‘Camino Real’ strawberries presented the highest content of vitamin C (528.55 mg kg −1 FW). Antioxidant activity was higher for ‘Osogrande’ cultivar, at green stage, according to DPPH (11.91 μmol BHT g −1 FW) and FRAP (36.75 μmol ferrous sulphate g −1 FW) assays and at ripe stage, only for DPPH assay (12.83 μmol BHT g −1 FW). Anthocyanins increased along ripening, with more elevated concentrations in ripe ‘Camino Real’ strawberries (292.9 mg kg −1 FW). Cyanindin-3-glucoside showed a higher concentration for the same treatment (17.23 mg kg −1 FW), which might contribute to a more redish color. Although ripe berries have a better flavor and are more appreciated, higher antioxidant contents and activities were observed at pink stage in which higher amounts of total phenolics, total ellagic acid and vitamin C were noticed for both cultivars. |
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