Determination of Vitamin C and Organic Acid Changes in Strawberry by HPLC During Cold Storage

Koyuncu M. A. , Dilmacunal T.

NOTULAE BOTANICAE HORTI AGROBOTANICI CLUJ-NAPOCA, vol.38, no.3, pp.95-98, 2010 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 38 Issue: 3
  • Publication Date: 2010
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.95-98


High pressure liquid chromatographic (HPLC) methods were used for measurement of vitamin C and organic acid changes of two strawberry cultivars ( Dont and Selva) during cold storage Harvested strawberries at the last stage of commercial ripeness were placed in perforated (8 perforations 10 min diameter) plastic boxes and stored at 0 C temperature and 90 95% relative humidity for 10 days Vitamin C content decreased in both cultivars but no significant differences were found in Dorit from the beginning to the end of the storage The highest share of total acids was contributed by citric acid It decreased with Increase in storage time in both cultivars Malic acid content of cultivars also decreased with storage time Tartaric oxalic and fumaric acid contents fluctuated during storage but at the end of cold storage these organic acids had decreased in comparison to initial values