Postharvest color development of strawberries: Influence of maturity, temperature and light

Strawberries (cv. Blomidon) that were either completely white or red at harvest were stored up to 8 d under various temperature and light conditions to examine the effects of storage conditions on postharvest color development. Strawberries, stored at 5, 10, 20 or 30 °C and at light levels of 0, 100 or 200 μmol m −2 s −1 , were sampled for anthocyanin concentration, surface color, total soluble solids, titratable acidity, pH of the berry surface, and berry weight loss after 0, 1, 2, 5 and 8 d of storage. Anthocyanin concentration and surface color increased during storage with greater changes in the white-harvested than red-harvested fruit. Temperature, and to a lesser extent light, affected the rate of strawberry color development during storage. After 8 d, the proportions of the two major strawberry anthocyanins, pelargonidin 3-glucoside and cyanidin 3-glucoside, were different in red-harvested fruit and white fruit that became red during storage, compared to field-ripened fruit at harvest.