The impact of harvest time on the physicochemical properties and antioxidant activity of Seolhyang strawberry varieties was evaluated. The Hunter color value, which indicates redness on the surface of strawberries, was significantly higher for strawberries with a third flower cluster. Our results also revealed that the strawberry pH tended to increase significantly with extension of harvest time. Soluble solids in strawberries from the fifth flower cluster were significantly lower throughout the harvest period. Strawberries from the first flower clusters exhibited the highest acidity, while strawberries from the third flower clusters held the lowest acidity. Strawberry antioxidant properties assessment revealed that total polyphenol and anthocyanin content tended to increase with delay of harvest time. Vitamin C content tended to significantly increase with increasing flower cluster number until cluster 4. Fifth flower cluster strawberries showed decreased vitamin C. Sensory acceptability scores for second-flower cluster strawberries were significantly higher than those of the others for appearance, taste, and overall acceptability. This study confirmed important impacts of harvest time on the physicochemical and sensory properties of strawberries. We expect that this data can be used to guide the development of processed strawberry products.

The purpose of this study was to investigate the ability of natural antioxidants as stabilizers for meat by-products to prevent lipid oxidation. The white internal organs were evaluated using different treatments: no antioxidant (control), ascorbic acid (T1), Artemisiacapillaris Thunb. (T2), Opuntia (T3), Schisandra chinensis (T4), and Saururuschinensis (Lour.) Baill (T5). Antioxidant activities were analyzed by measuring DPPH contents, superoxide anion radical levels, nitrate scavenging activities, and total polyphenol contents. T1 and T2 showed higher antioxidant activities and total polyphenol contents (p<0.05). Additionally, changes in physicochemical properties (pH, color, volatile basic nitrogen [VBN], and thiobarbituric acid reactive substances [TBARS]) and microbiological aspects in white internal organs processed with antioxidants were investigated. As storage time increased, the CIE a* and b* values of the white internal organs processed with natural antioxidants were decreased (p<0.05), and CIE L* values were low, particularly for the T3 sample relative to that in the control. Moreover, the pH, VBN, and TBARS values of samples T2–T5 were increased after 7 days of storage, but showed low values compared with those of the control (p<0.05). Moreover, compared with the control group, the treatments showed antimicrobial effects. Our results indicated that these natural antioxidants could be used as lipid oxidation stabilizers of meat by-products during storage and that Artemisiacapillaris Thunb. and Opuntia may have applications as natural antioxidants in the meat by-product industry.