The effects of high CO2 levels on anthocyanin composition, antioxidant activity and soluble sugar content of strawberries stored at low non-freezing temperature

Abstract Anthocyanins and sugars are involved in the responses of fruit to environmental stress. The effect of low temperature (0 °C) in ‘Camarosa’ strawberries and also the influence of high CO 2 levels (20% CO 2 for 3 days) on the water-soluble sugars and on the levels of individual anthocyanins were assessed, as well as their association with antioxidant activity, total phenolics and colour. Anthocyanins were assessed by HPLC-DAD-MS, myo -inositol by IC-PAD and the antioxidant capacity using the ABTS scavenging assay. When compared with untreated strawberries, exposure to high CO 2 prevented the increases in total phenolics and each of the five major anthocyanins quantified, while it triggered the consumption of soluble sugars, mainly sucrose and myo -inositol. The decrease of these soluble solutes could represent an adaptive strategy of CO 2 -treated strawberries to cope with storage at low temperature.