Furanones in Strawberries:  Evolution during Ripening and Postharvest Shelf Life

Furaneol, mesifurane, and furaneol glucoside contents during ripening of four strawberry varieties (Oso Grande, Chandler, Tudla, and I-101) have been analyzed. Patterns of furanone contents were similar for the four varieties, amounts increasing during ripening to reach the highest values at the overripe stage. However, furaneol and derivatives differed quantitatively among varieties. The amount of furaneol shown by Oso Grande at the overripe stage is the highest so far reported (37.05 μg/g fw). The highest content in mesifurane and furaneol glucoside was found in the I-101 variety, at the overripe stage, 23.5 and 13.2 μg/g fw, respectively. Results obtained in eight different varieties, at commercial maturity stage, also showed quantitative differences. Strawberries were stored at 1 °C for 2 days to simulate refrigerated transport and then kept for 7 days at 17 °C to simulate the shelf life period. At 17 °C, the amount of mesifurane and furaneol glucoside increased more than 50% with concomitant loss of furaneol.