Impact of elevated carbon dioxide and temperature on strawberry polyphenols

Balasooriya, Himali N. and Dassanayake, Kithsiri B. and Seneweera, Saman and Ajlouni, Said (2019) Impact of elevated carbon dioxide and temperature on strawberry polyphenols. Journal of the Science of Food and Agriculture, 99 (10). pp. 4659-4669. ISSN 0022-5142

Abstract

BACKGROUND
The strawberry cultivars ‘Albion’ and ‘San Andreas’ (‘SA’) were grown under various combinations of day temperature (25 and 30 °C) and carbon dioxide [CO2] (400, 650 and 950 μmol mol−1) conditions. The influence of different growth combinations on the polyphenol, flavonoid, anthocyanin, antioxidant, and individual phenolic compound content of fresh strawberry fruits was studied. The content of individual phenolic compounds of fresh strawberry fruits was quantified using high‐performance liquid chromatography – ultraviolet (HPLC‐UV).

RESULTS
Elevated [CO2] and higher temperature caused significant increases in total polyphenol, flavonoid, anthocyanin and antioxidants in both strawberry cultivars when compared with plants grown under ambient conditions. Results of HPLC‐UV analysis also revealed that individual phenolic compounds of fruits were also increased with increasing [CO2] and temperature. However, the responses were significantly altered by the interaction of elevated [CO2] and higher temperature. The individual and interaction effects of [CO2] and temperature were also significantly cultivar dependent. The largest amounts of flavonoid (482 ± 68 mg kg−1 FW) and antioxidant (19.0 ± 2.1 μmol g−1 FW) were detected in ‘Albion’ grown at 30 °C and under 950 μmol mol−1, and total polyphenol (3350 ± 104 mg GAE kg−1 FW) and anthocyanin (332 ± 16 mg kg−1 FW) in ‘San Andreas’ grown at 25 °C and 950 μmol mol−1.

CONCLUSION
Strawberry fruit was rich with polyphenols and antioxidants when grown under elevated [CO2] and higher temperature. There were also interactions between [CO2] and temperature affecting the fruits' content. An increase in the polyphenol and antioxidant content in strawberry fruits would be highly beneficial to human health.


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Item Type: Article (Commonwealth Reporting Category C)
Refereed: Yes
Item Status: Live Archive
Additional Information: Files associated with this item cannot be displayed due to copyright restrictions.
Faculty/School / Institute/Centre: Current - Institute for Life Sciences and the Environment - Centre for Crop Health (24 Mar 2014 -)
Faculty/School / Institute/Centre: Current - Institute for Life Sciences and the Environment - Centre for Crop Health (24 Mar 2014 -)
Date Deposited: 06 Sep 2019 00:24
Last Modified: 10 Sep 2019 05:23
Uncontrolled Keywords: carbon dioxide; HPLC; polyphenol; strawberry; temperature
Fields of Research : 05 Environmental Sciences > 0502 Environmental Science and Management > 050299 Environmental Science and Management not elsewhere classified
07 Agricultural and Veterinary Sciences > 0703 Crop and Pasture Production > 070399 Crop and Pasture Production not elsewhere classified
Identification Number or DOI: 10.1002/jsfa.9706
URI: http://eprints.usq.edu.au/id/eprint/36963

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