Metabolomic analysis of strawberries at different maturities according to postharvest storage period

The appearance and quality of strawberries quickly changes during maturity and postharvest storage. However, there is limited information on the changes in quality-related metabolites of strawberries at different maturities during postharvest storage. This study investigated the changes in strawberry metabolite profiles and general quality characteristics, including color, soluble solids content (SSC), titratable acidity (TA), SSC/TA ratio, and firmness at different maturities (50%, 75%, and 100%) stored for 12 d, and evaluated their associations. The surface color changed to red, SSC/TA increased, and firmness slightly increased during postharvest storage. Moreover, there were changed metabolite profiles related to strawberry quality, including sugars, acidic compounds, lipids, flavonoids, phenolic acid derivatives, and tannins. In particular, anthocyanins and cinnamic acid derivatives significantly accumulated with increasing maturity and storage, whereas catechin and condensed tannin decreased. The strawberry metabolomic pathway related to maturity and postharvest storage was proposed based on these metabolites, and it correlated with general quality characteristics. Although changes in volatile compounds, sensory quality, and functional properties were not investigated, these results in this study facilitate a better understanding of the changes in quality-related metabolites of strawberries according to maturity and postharvest storage period.