Effect of strawberry fruit phytochemical composition on color stability of thermal processed puree after long-term storage under ambient and refrigeration conditions

The key to obtain high quality processed products with improved appeal for the consumer and/or added value for new market sectors is to use raw materials with high sensorial and nutritional traits. Fruit puree is commonly treated by thermal pasteurisation, although the major limitation of this treatment is the effect on the stability of the nutrients and those compounds related to aroma and colour. Flasks of processed fruit products were stored in dark at 4 degrees C (fridge) and at 25 degrees C (ambient). Fruit and puree sensorial (soluble solid content, pH, colorimetric index) and polyphenols nutritional parameters (total antioxidant capacity, phenol and anthocyanin contents) were analyzes before and immediately after processing (time 0) and after 30, 60, 120, 180 days of ambient and fridge storage. The data demonstrate that the genotypes with specific phytochemical compositions (high ACY and TPH content) showed greater stability for fruit colour and phenolic composition. Two cultivars ('Romina' and 'Syria') and 2 new breeding selections (An1 and An7) showed higher stability even after 6 months of ambient storage, which represents the worst storage conditions for such a product. Puree of the same genotypes and of 'Romina' showed the highest stability at fridge storage.