[Data set] The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars

The effect of cultivar on color (CIELab values, anthocyanin content and % polymeric color), chemical composition (vitamin C, total phenolic content) and enzyme activities during thermal processing and subsequent storage (35 °C for 14 days) as well as their suitability for puree processing was evaluated for twelve strawberry cultivars. Degradation of anthocyanins, color (based on a* and C* values) and total phenols during thermal processing (95 °C, 1 min) was cultivar dependent whereas vitamin C decreased similarly in all cultivars. Despite different levels of POD and PPO activity observed in fresh purees of the different cultivars, these enzymes were completely inactivated in all cultivars after pasteurization. Anthocyanin degradation, which was accompanied by a fade in red color, and loss of vitamin C were remarkable during a 14-day storage period, but the rate differed among the cultivars. In contrast, polymeric color formation was unaffected by the cultivar. Despite the differences in initial chemical composition, Rendezvous, Senga Sengana and 6082 were the cultivars exhibiting the highest anthocyanin stabilities and lowest % polymeric color values after storage, being good candidates for processing, and suggesting that some intrinsic factors (e.g. copigments) in these cultivars could affect anthocyanin stability.

本研究以12个草莓栽培品种为试材，评估了栽培品种对热加工及后续35℃贮藏14天期间果实色泽（CIELab值、花青素含量及聚合色占比）、化学成分（维生素C、总酚含量）与酶活性的影响，同时评价了各品种用于果泥加工的适配性。热加工（95℃，1分钟）过程中，花青素、色泽（基于a*与C*值）及总酚的降解表现出品种依赖性，而所有品种的维生素C降幅均较为接近。尽管不同品种的新鲜果泥中POD（过氧化物酶）与PPO（多酚氧化酶）活性存在差异，但经巴氏杀菌后，所有品种的这两类酶均被完全灭活。14天贮藏期内，伴随红色褪变的花青素降解与维生素C损失现象显著，但不同品种的降解速率存在差异。与之相反，聚合色的形成不受栽培品种的影响。尽管初始化学成分存在差异，但Rendezvous、Senga Sengana与6082这三个品种在贮藏后仍表现出最高的花青素稳定性与最低的聚合色占比，是适宜加工的优良候选品种，这表明这些品种内的某些内在因子（例如辅色素）可能影响花青素的稳定性。