The estimation of dependency of fresh berries physico-chemical properties on storage and processing conditions

Abstract

In this article are elucidated the results of the experimental research connected with the oxido-reducing state of strawberries and raspberries in different level of ripeness. Here are presented: physico-chemical composition of the investigated samples, dry matter content, pH, anthocyanin content, polyphenols, ascorbic acid and K coefficient, which evidence oxido-reducing state of berries. It has been studied, also, the oxido-reducing state of this berries during storage condition. It was found that berries are rich in bioantioxidants. From physico-chemical point of view these fruits are in a reduced state, characterized by high values of index K. Biological value expressed by the oxidation-reducing state of berries depends on the ripeness level. Samples spectral analysis showed that depreciation of strawberries aspect and appearance of brown color is determined by anthocyans and polyphenols degradation and brown compounds formation.