Effects of processing on polyphenolic and volatile composition and fruit quality of clery strawberries
Strawberries belonging to cultivar Clery (Fragaria x ananassa (Duchesne ex Weston)), cultivated in central Italy were subjected to a multi‐methodological experimental study. Fresh and defrosted strawberries were exposed to different processing methods, such as homogenization, thermal and microwave treatments. The homogenate samples were submitted to CIEL*a*b* color analysis and Head‐Space GC/MS analysis to determine the impact of these procedures on phytochemical composition.