FURANONES IN STRAWBERRIES - EVOLUTION DURING RIPENING AND POSTHARVESTSHELF-LIFE

Furaneol, mesifurane, and furaneol glucoside contents during ripening of four strawberry varieties (Oso Grande, Chandler, Tudla, and I-101) have been analyzed. Patterns of furanone contents were similar for the four varieties, amounts increasing during ripening ta reach the highe st values at the overripe stage. However, furaneol and derivatives dif fered quantitatively among varieties. The amount of furaneol shown by Oso Grande at the overripe stage is the highest so far reported (37.05 mu g/g fw). The highest content in mesifurane and furaneol glucoside was found in the I-101 variety, at the overripe stage, 23.5 and 13.2 m u g/g fw, respectively. Results obtained in eight different varieties, at commercial maturity stage, also showed quantitative differences. S trawberries were stored at 1 degrees C for 2 days to simulate refriger ated transport and then kept for 7 days at 17 degrees C to simulate th e shelf life period. At 17 degrees C, the amount of mesifurane and fur aneol glucoside increased more than 50% with concomitant loss of furan eol.