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Title: Resveratrol Content in Strawberry Fruit is Affected by Preharvest Conditions

Author
item Wang, Shiow
item CHEN, CHITSUN - HUALIN DISTRICT AGRI.
item Wang, Chien
item Chen, Pei

Submitted to: Journal of Agriculture and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/9/2007
Publication Date: 10/1/2007
Citation: Wang, S.Y., Chen, C., Wang, C.Y., Chen, P. 2007. Resveratrol Content in Strawberry Fruit is Affected by Preharvest Conditions. Journal of Agriculture and Food Chemistry. 55:8269-8274.

Interpretive Summary: Resveratrol is a naturally occurring antioxidant and has been found to play an important role in protecting human health. However, it was not known if strawberries contain this particular antioxidant. The purpose of this study was to investigate the occurrence of resveratrol in strawberries by using sophisticated methods and instruments and to determine if its content was affected by preharvest factors. We found that strawberries contained two forms of resveratrol and many factors affected the amount of resveratrol in strawberry fruit. These included variety, degree of ripeness, compost, mulch, atmospheric carbon dioxide concentration, growth temperature, growth regulator treatment. This suggests that both genetic background and cultural practices have potential to influence antioxidant capacity in crops and that strawberries may serve as a dietary source for resveratrol. Information obtained from this research is useful for other scientists, strawberry growers and consumers interested in consuming antioxidant compounds.

Technical Abstract: This study investigated the occurrence of resveratrol in Fragaria x ananassa Duchesne and the effect of pre-harvest conditions on resveratrol content. Both cis- and trans- resveratrol were detected in strawberry achenes (seeds) and pulp (receptacle tissue). Resveratrol was found to be higher in achenes than in fruit pulp. The levels of resveratrol were affected by genotypes variation, fruit maturation, cultural practices and environment conditions. High growing temperature (25 and 30 oC) or enriched CO2 in the atmosphere significantly enhanced resveratrol content of strawberries. Advancing maturation also increased resveratrol content. The mature pulps and achenes contained higher amount of resveratreol than the immature fruit. Adding compost as a soil supplement or preharvest application of methyl jasmonate (MJ) also significant enhanced the levels of resveratrol in fruit of strawberry cultivars. Among the plants grown in hill plasticulture, fruit of Ovation (B-28), Mohawwk, Earliglow and B35 had higher amount of resveratrol than fruit of other genotypes. Ovation contained the highest amount of resveratrol among those grown in matted- row, whereas Latestar contained the least. Ten of fourteen genotypes (all except Allstar, Delmarvel, Northeaster and MEUS 8) had higher amounts of resveratrol when grown in hill plasticulture compared to in matted row.