Physico-chemical characteristics of thermally processed purée from different strawberry genotypes

•Strawberry fruit colour stability is associated with highest anthocyanin content.•Two new breeding selections show better purée colour stability.•Refrigerated storage optimises the stability for nutritional parameters and colour.•Genetic background determines the composition and content of bioactive compounds.•Correct breeding programmes enhance the content of health-promoting compounds.

The importance of raw materials with high sensorial and nutritional parameters is key to high quality processed products with improved consumer appeal. The objectives of this study were to evaluate the stability of the phytochemical composition of selected genotypes of strawberry during thermal processing, and to compare the effects of long-term ambient-temperature and refrigerated storage on the physico-chemical characteristics of the resulting purees. The purees were prepared from fruits of three cultivars and seven selections of strawberry selected based on their high sensorial and nutritional attributes. These were thermally processed, stored in different conditions and evaluated in terms of nutritional and sensorial quality. The quality (soluble solids, pH, colorimetric index), and nutritional (total antioxidant capacity, phenol and anthocyanin contents) parameters of the fruit (post-harvest) and purées (0, 30, 60, 120, 180 days of storage) were analysed. This study showed that the improvement colour stability was associated with the highest fruit anthocyanin content (789 mg Pel3glu/kg FW) and total antioxidant capacity (25.6 mmol Trolox Equivalent/kg FW). Compared to ambient storage, refrigeration of the purées from the fruit of the different genotypes, in particular Romina, showed greater stability for nutritional parameters and colour.