Modeling the Impact of the Type of Cutting and Storage Temperature on the Bioactive Compound Content, Phenylpropanoid Metabolism Enzymes and Quality Attributes of Fresh-Cut Strawberries

The aim of this work was to model the effect of the type of cutting (whole without hull, halved, and quartered), storage temperature (2, 6, and 13 °C) and time on the changes of bioactive compounds, phenylpropanoid metabolism enzyme activities, and quality attributes of fresh-cut strawberries. The effect of increasing the intensity of wounding revealed an activation of the phenylalanine ammonia lyase (PAL) enzyme, with the consequent synthesis of phenolic compounds. Results revealed that quartered strawberries stored at 2 °C for 15 days accumulated up to 22% more phenolics than whole strawberries. The changes on quality parameters (soluble solids, pH, and color), total anthocyanins, and polyphenol oxidase were adequately fitted with zero order kinetic. All rate constants of these attributes, except for anthocyanins, fitted appropriately with Arrhenius equation. Changes on total phenolic contents and on PAL activity were fitted with a consecutive reaction mechanistic kinetic model. The rate constants of phenolics kinetic showed no dependence with temperature. However, rate constants of PAL activity fitted appropriately with Arrhenius equation. This global study offers a better understanding of the effects of processing and storage conditions on general quality, bioactive compounds, and phenylpropanoid metabolism enzymes of fresh-cut strawberries.