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

Abstract

High pressure liquid chromatographic (HPLC) methods were used for measurement of vitamin C and organic acid changes of two strawberry cultivars (‘Dorit’ and ‘Selva’) during cold storage. Harvested strawberries at the last stage of commercial ripeness were placed in perforated (8 perforations, 10 mm 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.