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Title: EFFECT OF PLANT GROWTH TEMPERATURE ON ANTIOXIDANT CAPACITY IN STRAWBERRY

Author
item Wang, Shiow
item ZHENG, W - ZHEJIANG UNIV CHINA
item Maas, John

Submitted to: Acta Horticulture Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 11/2/2002
Publication Date: 12/29/2002
Citation: Wang, S.Y., Zheng, W., Maas, J.L. 2002. Effect of plant growth temperature on antioxidant capacity in strawberry. Acta Horticulture Proceedings. 626:57-63.

Interpretive Summary: Strawberries contain high levels of antioxidant compounds which are beneficial to human health. However, little information is available on the effect of environmental factors such as the growing temperature on the antioxidant capacity of strawberries against harmful oxygen radicals. The present study evaluated different day/night growing temperatures on the antioxidant activities of strawberries against active oxygen species. We found that an increase in growing temperature resulted in increases of the phenolic and anthocyanin content and the antioxidant capacity. Strawberry growers can use this information to grow strawberries under elevated temperatures environment to enhance antioxidant values and health benefits of the fruit. Therefore, this research has potential to benefit growers and consumers. The information can also help other researchers elucidate the mechanisms of the relationship between temperature and antioxidant capacity in other fruits.

Technical Abstract: The influence of four day/night growing temperature combinations (18/12, 25/12, 25/22, 30/22 oC) on phenolic acid, flavonol, and anthocyanin content and their antioxidant activities against peroxyl radicals (ROO .), superoxide radicals (O2 -), hydrogen peroxide (H2O2), hydroxyl radicals (OH ), and singlet oxygen (1O2,) in fruit juice of `Earliglow' and `Kent' strawberry (Fragaria x ananassa Duch.) were studied. The content of cyanidin- based anthocyanins, were much lower than pelargonidin-based anthocyanins. High day/night temperature conditions enhanced p-coumaroylglucose, dihydroflavonol, quercetin 3-glucoside, quercetin 3-glucuronide, kaempferol 3-glucoside, kaempferol 3-glucuronide, cyanidin 3-glucoside, pelargonidin 3-glucoside, pelargonidin 3-rutinoside, cyanidin 3-glucoside-succinate and pelargonidin 3-glucoside-succinate content in strawberry juice. Plants grown at low day and night temperatures (18/12 oC) generally had the lowest anthocyanin contents. Plants grown at the highest day/night temperatures (30/22 oC) produced fruit with the most phenolic content as well as antioxidant capacity. Fruit of `Kent' strawberry had higher contents of phenolic acid, flavonols, anthocyanins and antioxidant capacities compared to fruit of `Earliglow' strawberry under all temperature regimes.