Relation of physical quality parameters to accumulation, distribution and stability of anthocyanins and other phenolic compounds of strawberry (Fragaria ananassa) fruitŠimková, Kristýna (Avtor) Jakopič, Jerneja (Mentor) harvest timefruit sizefreezingthawinganthocyaninsphenolic compoundsIn this dissertation, we studied the effect of environmental conditions, fruit size, and ripening stage on the content of individual anthocyanins and other phenolic compounds, as well as their distribution within the fruit, and their stability during the freezing and thawing process. Our results showed that the anthocyanin and total phenolics content is higher in everbearing strawberries harvested after days with longer sunshine duration. Additionally, we found that the content of anthocyanins was higher in the outer part of the fruit, which also leads to a higher content of anthocyanins in strawberry fruit of smaller size. Moreover, the content of anthocyanins and phenolic compounds changes during the ripening process. While at the beginning of the ripening, the content of hydroxybenzoic acid derivates and flavanols was higher at the beginning of the ripening, the content of anthocyanins and hydroxycinnamic acid derivates increased during ripening. However, the profile and content of anthocyanins and phenolic compounds differed among cultivars. Therefore, it is necessary to assess each cultivar separately. The content of anthocyanins and phenolic compounds also changes during the process of freezing and thawing. While the metabolites are quite stable during the frozen storage, the content can significantly decrease during the thawing process. The only thawing process which did not affect the content of anthocyanins and phenolic compounds was microwave thawing.20242024-08-07 07:16:02Doktorsko delo/naloga160000sl