Postharvest Application of Riboflavin Enhances Red Color in Strawberry

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  • 1 Dept. of Plant Agriculture, Univ. of Guelph, Simcoe, Ontario, N3Y 4N5, Canada
  • 2 Univ. of Guelph, Dept. of Plant Agriculture, Simcoe, Ontario, N3Y 4N5, Canada
  • 3 Univ. of Guelph, Dept. of Plant Agriculture, Guelph, Ontario, N1G 2W1, Canada
  • 4 McGill Univ., Dept. of Food Science, Ste-Anne-de-Bellevue, Quebec, H9X 3V9, Canada

`Seascape' strawberries were harvested and treated with various concentrations of riboflavin and placed on a lab bench for 0, 1, 2, 3, or 4 days, respectively, in a cold room at 4 °C. After each day, samples were taken and stored in a freezer at -20 °C until they were evaluated for anthocyanins content. Both exogenously applied riboflavin and storage time increased cyaniding 3-glucoside and pelargonidin 3-glucoside in the strawberry fruits. This result indicates that riboflavin could be used to increase red color in strawberries destined for processing as well as be included as a vitamin supplement in the processed products.

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