Determination of total phenolic content at different temperature and storage duration of strawberry at local market / Noorwina Jingkoi

Effect of time and temperature on the content of the total polyphenol of commercial strawberry fruits in local market was studied. The polyphenol content was determined using folin-ciocalteu method and using uv-vis spectrophotometer. All analysis was carried out for fresh strawberry fruit and after storage at 5°C and -20°C for 24, 48 and 72 hours. The values was obtained at 5°C were 0.19±0.002, 2.11±0.056 and 4.33±0.028mg GAE/ lOOg. The values obtained from storage at - 20°C were 0.18±0.013, 0.53±0.008 and 3.46±0.023mg GAE/lOOg. The increased in the content of polyphenols upon storage was reflected by the other factor such as wound-like reasons or might be due to longer storage duration time.