Strawberries are a rich source of nutrients including carboxylic acids, polyphenols, vitamin C and cinnamates. Anthocyanins are a group of flavonoid polyphenols that are present in strawberries in high concentrations, and are responsible for the red colour of the fruit. As strawberries ripen, they change from green to red and this reflects increases in the amount of anthocyanins in the fruit. At the same time, the levels of organic acids, including citric and oxalic acid decline as levels of sugars increase. This reflects the increased sweetness and reduced bitterness of the fruit as they ripen. The vitamin C content of ripening strawberries varies and does not follow a distinct pattern but instead relates to the growing conditions, harvest time and cultivar of the plant. Ripe strawberries are therefore higher in anthocyanins and sugars and lower in organic acids that unripe fruit, and this may affect the nutritional value of the strawberries and the short and long term effects they have on health.
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