Impact of a new postharvest disinfection method based on peracetic acid fogging on the phenolic profile of strawberries

FRANCO VAN DE VELDE; MARY H. GRACE; MARÍA ÉLIDA PIROVANI; MARY ANN LILA

POSTHARVEST BIOLOGY AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2016 vol. 117 p. 197 - 205

0925-5214

Theretentions of fresh strawberry individual phenoliccompounds after fogging using an environmentally friendly sanitizer based on peraceticacid (PAA) (mixture of 5% peracetic acid and 20% hydrogen peroxide) werestudied and modeled as a function of the concentration (3.4, 20.0, 60.0, 100.0 and 116.6 µL PAA L-1 air chamber) and thetreatment time (5.7, 15.0, 37.5, 60.0 and 69.3 min), usingResponse Surface Methodology. Information obtainedfrom high performance liquid chromatography with photodiode array andfluorescence detection in combination with mass spectrometry was used foranalyzing and quantifying the phenolics that naturally occur in strawberries(variety ?Camarosa?) and to study the effects of PAA on them.Results showed that PAA fogging at certain concentrations and timescaused degradation in the phenolicprofile of strawberries. Anthocyanins were the most affected of the phenolic compounds,followed by proanthocyanidins with a low degree of polymerization, hydroxycinnamic acidderivatives, and the ellagitannin Sanguiin H-6. In general, pelargonidin-basedanthocyanins were more susceptible to oxidation than cyanidin-based anthocyaninunder the same PAA fogging conditions. In summary, the stability of strawberry individualphenolic compounds after fogging treatments was dependent on the concentrationand the exposure time of PAA treatments as well as the chemical nature of them.The models developed herein allow to predict retentions of individual phenoliccompounds at different fogging PAA conditions.