Botrytis cinerea induced phytonutrient degradation of strawberry puree: effects of combined preservation approaches with high hydrostatic pressure and synthetic or natural antifungal additives

Figures & data

Table 1. Effect of Botrytis cinerea conidia inoculated in strawberry puree on physicochemical analyses.

Physicochemical	Without inoculum	With inoculum
parameters	(0 Log conidia/mL)	(6.3 Log conidia/mL)
pH (H+)	3.10 ± 0.00^b1	3.23 ± 0.06^a
Total soluble solids (°Brix)	8.97 ± 0.15^b	10.87 ± 0.06^a
Titratable acidity (g citric acid/100 mL)	0.72 ± 0.00^a	0.64 ± 0.00^b
Water activity (Aw)	0.95 ± 0.00^a	0.94 ± 0.00^b
Lightness*	29.83 ± 2.03^a	30.91 ± 1.19^a
Color Chroma*	32.17 ± 0.36^a	24.08 ± 2.26^b
Hue*	34.98 ± 0.55^a	29.48 ± 0.83^b

¹Values are means ± standard deviation of triplicates (n = 3). Means followed by different lowercase superscripts are significantly different (Tukey-Kramer multiple comparison test, p < .05).

Figure 1. Effects of Botrytis cinerea conidia inoculated into strawberry puree on the stability of bioactive compounds. A) L-ascorbic acid, L-dehydroascorbic acid and total ascorbic acid; B) p-hydroxybenzoic acid and ellagic acid; C) pelargonidin − 3-glucoside. Error bars (‡) represent the standard deviations of means (n = 3). Different lowercase letters above the graph bars indicate statistical significance (p < .05).

Figure 2. Microbial counts in strawberry puree inoculated with conidia of Botrytis cinerea as affected by high hydrostatic pressure processing in the presence of potassium sorbate (PS) or avocado seed acetogenins (ASA). A) total aerobic on plate count agar; B) Botrytis cinerea conidia on potato dextrose agar. Error bars (‡) represent the standard deviations of means (n = 3). Different lowercase letters above the graph bars indicate statistical significance (p < .05). ND= not detected.

Table 2. Effect of high hydrostatic pressures in the presence of potassium sorbate or avocado seed acetogenins (ASA) in strawberry puree inoculated with Botrytis cinerea conidia (6.3 log conidia/mL) on physicochemical analyses.

Parameters physicochemical	Pressure (MPa/5 min)	Without preservative (0 µg/mL)	Potassium sorbate (1000 µg/mL)	ASA (661 µg/mL)	ASA (7500 µg/mL)
	0	3.23 ± 0.06^a1	3.23 ± 0.06^a	3.23 ± 0.06^a	3.23 ± 0.06^a
pH	400	3.23 ± 0.06^a	3.30 ± 0.00^a	3.27 ± 0.06^a	3.23 ± 0.06^a
(H+)	600	3.37 ± 0.06^a	3.33 ± 0.06^a	3.23 ± 0.06^a	3.27 ± 0.06^a
	0	1.87 ± 0.06^a	9.37 ± 0.06^d	10.53 ± 0.15^b	10.57 ± 0.12^b
Total soluble solids	400	1.47 ± 0.06^b	9.50 ± 0.10^d	10.50 ± 0.10^b	10.70 ± 0.10^ab
(°Brix)	600	1.10 ± 0.10^c	9.33 ± 0.06^d	10.47 ± 0.06^b	10.87 ± 0.06^a
Titratable acidity	0	0.64 ± 0.00^b	0.64 ± 0.00^b	0.64 ± 0.00^b	0.62 ± 0.00^b
(g de citric acid/	400	0.64 ± 0.00^b	0.64 ± 0.00 b	0.63 ± 0.00^b	0.62 ± 0.00^b
100 mL)	600	0.63 ± 0.01^b	0.64 ± 0.00^b	0.72 ± 0.04^a	0.64 ± 0.00^b
	0	0.93 ± 0.00^abc	0.94 ± 0.00^ab	0.95 ± 0.00^a	0.94 ± 0.00^ab
Water activity	400	0.92 ± 0.00^c	0.92 ± 0.00^c	0.93 ± 0.00^abc	0.93 ± 0.00^abc
(Aw)	600	0.90 ± 0.00^d	0.93 ± 0.00^bc	0.92 ± 0.00^c	0.94 ± 0.00^abc
Instrumental Color
Lightness*		3.91 ± 1.19^bcdef	31.80 ± 1.22^abc	31.10 ± 1.07^bcdef	34.15 ± 0.45^ab
Chroma*	0	24.08 ± 2.26^bcd	26.32 ± 1.22^ab	25.60 ± 1.23^abc	27.25 ± 0.40^ab
Hue*		29.48 ± 0.83de	28.20 ± 0.28^fg	30.04 ± 0.14^cd	31.44 ± 0.06^ab
Lightness*		27.78 ± 1.71^def	27.23 ± 0.69^ef	31.53 ± 0.34^bcde	36.95 ± 1.78^a
Chroma*	400	26.19 ± 2.93^ab	21.45 ± 0.56^cd	27.01 ± 0.13^ab	29.74 ± 1.25^a
Hue*		29.74 ± 0.19^cde	27.32 ± 0.12^g	30.58 ± 0.10^bc	31.76 ± 0.27^a
Lightness*		29.48 ± 1.01^cdef	26.99 ± 0.34^f	22.35 ± 2.63^g	32.61 ± 2.71^abc
Chroma*	600	25.81 ± 0.58^ab	25.07 ± 0.26^bc	20.31 ± 1.41^d	25.71 ± 1.78^ab
Hue*		29.67 ± 0.16^cde	28.99 ± 0.35^ef	29.93 ± 0.57^cde	31.12 ± 0.05^ab

¹Values are means ± standard deviation of triplicates (n = 3). Means followed by different lowercase superscripts are significantly different (Tukey-Kramer multiple comparison test. p < .05).

Figure 3. Stability of vitamin C contents in strawberry puree inoculated with conidia of Botrytis cinerea as affected by high hydrostatic pressure processing in the presence of potassium sorbate (PS) or avocado seed acetogenins (ASA). A) L-ascorbic acid; B) L-dehydroascorbic acid; C) total ascorbic acid. Error bars (‡) represent the standard deviations of means (n = 3). Different lowercase letters above the graph bars indicate statistical significance (p < .05). ND= not detected.

Figure 4. Stability of phenolic compounds in strawberry puree inoculated with conidia of Botrytis cinerea as affected by high hydrostatic pressure processing in the presence of potassium sorbate (PS) or avocado seed acetogenins (ASA). A) p-hydroxybenzoic acid; B) ellagic acid; C) pelargonidin − 3-glucoside. Error bars (‡) represent the standard deviations of means (n = 3). Different lowercase letters above the graph bars indicate statistical significance (p < .05).