## 3 Results and Discussion
### Anthocyanins  
Anthocyanins are the most important phenolic compounds of the strawberry [34], and their concentration increases during the ripening progress [35]. The Arianna, Francesca, and Silvia WF had a content of 202.2 mg/kg FW, 108.8 mg/kg FW, and 300.7 mg/kg FW of total anthocyanins at time 0, respectively (Table 5). The oven-drying process greatly reduced these amounts to 98 mg/kg FW, 77.4 mg/kg FW, and 108.6 mg/kg FW, respectively. Storage duration and temperature do not significantly affect the anthocyanins amount in the WF. There was a slight increase in the amounts of the anthocyanins in the Arianna and Francesca WF from 1 month to 7 months, while in Silvia fruit the anthocyanins amount was maintained during storage. Regarding the oven-dried fruits, the anthocyanin content of Arianna and Silvia fruits dramatically decreased after 1 month, and the values remained very low until 7 months of storage; however, in Silvia fruit, the anthocyanin content increased after the first month of storage, and, by increasing storage time, the anthocyanin content decreased in parallel. The lowest amount of anthocyanin was found in the Arianna DF after 5 months of storage at \(-20~{}^{\circ}\)C. There was also no significant effect of storage temperature on the anthocyanins' content of the dried fruit of all cultivars. Freezing is commonly regarded as a technique that has a less deleterious effect on the anthocyanins of strawberries for long-term storage [36]. [PERSON] [9] studied the effect of different freezing methods on the bioaccessibility of strawberry polyphenols and concluded that freezing retains the bioactive compounds of strawberries and might enhance the total amounts of bioaccessible anthocyanins. Freezing rate and storage time are the most important parameters in the losses of anthocyanin in strawberries during the freezing process. It has been determined that a higher freezing rate is essential for the \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Storage Time**} & \multirow{2}{*}{
\begin{tabular}{c} **Storage** \\ **Temperature** \\ \end{tabular} } & \multirow{2}{*}{**Treatment**} & **Arianna** & **Francesca** & **Silvia** \\ \hline \multirow{2}{*}{0 M} & & WF & 202.4 \(\pm\) 2.7 Eb & 108.8 \(\pm\) 5.5 Cc & 300.7 \(\pm\) 3.3 Ba \\  & & DF & 98 \(\pm\) 1.8 Fd & 77.4 \(\pm\) 1.2 Ee & 108.6 \(\pm\) 0.5 Hc \\ \hline \multirow{4}{*}{1 M} & \(-\)20 & WF & 236.9 \(\pm\) 1.1 abC & 127.3 \(\pm\) 1.8 abD & 266.6 \(\pm\) 9.1 Cb \\  & \(-\)80 & WF & 224.7 \(\pm\) 14.4 Dc & 123.3 \(\pm\) 1.1 Bde & 300.7 \(\pm\) 7.5 Ba \\  & \(-\)20 & DF & 61.1 \(\pm\) 0.8 Gfg & 52.9 \(\pm\) 1.5 Jg & 122.1 \(\pm\) 0 Gde \\  & \(-\)80 & DF & 50.8 \(\pm\) 0.7 ghG & 74.9 \(\pm\) 1.5 eff & 109.4 \(\pm\) 3.8 He \\ \hline \multirow{4}{*}{3 M} & \(-\)20 & WF & 249 \(\pm\) 0.1 Aa & 101.4 \(\pm\) 0.6 Cf & 187.6 \(\pm\) 0.4 Fd \\  & \(-\)80 & WF & 244 \(\pm\) 1.2 abB & 89.4 \(\pm\) 2.6 Dg & 207.4 \(\pm\) 1 Ec \\  & \(-\)20 & DF & 45.8 \(\pm\) 0.8 Hj & 61.2 \(\pm\) 0.6 hiH & 111.9 \(\pm\) 1.1 ghE \\  & \(-\)80 & DF & 56.4 \(\pm\) 1.5 ghl & 64.8 \(\pm\) 0.4 ghH & 92.1 \(\pm\) 1.9 Ig \\ \hline \multirow{4}{*}{5 M} & \(-\)20 & WF & 203.6 \(\pm\) 2.9 Ec & 132.7 \(\pm\) 0.3 Ad & 259.4 \(\pm\) 4.8 Cb \\  & \(-\)80 & WF & 200.1 \(\pm\) 5.7 Ec & 108.9 \(\pm\) 6.3 Ce & 335 \(\pm\) 2.6 Aa \\ \cline{1-1}  & \(-\)20 & DF & 19.5 \(\pm\) 0 lg & 69.2 \(\pm\) 1.4 fgl & 72.1 \(\pm\) 0.8 kdG \\ \cline{1-1}  & \(-\)80 & DF & 56.1 \(\pm\) 1.2 ghH & 57.1 \(\pm\) 0.5 ijH & 86.6 \(\pm\) 1 ijF \\ \hline \multirow{4}{*}{7 M} & \(-\)20 & WF & 232.1 \(\pm\) 2 bcdB & 124 \(\pm\) 1.5 Bd & 298.7 \(\pm\) 2.6 Ba \\ \cline{1-1}  & \(-\)80 & WF & 224.9 \(\pm\) 3 cdC & 126.3 \(\pm\) 4.1 abD & 220.2 \(\pm\) 1.4 Dc \\ \cline{1-1}  & \(-\)20 & DF & 48.1 \(\pm\) 1.1 Hgh & 49.6 \(\pm\) 0.2 Jgh & 77.8 \(\pm\) 2.8 jkE \\ \cline{1-1}  & \(-\)80 & DF & 44.7 \(\pm\) 0.8 Hh & 51.1 \(\pm\) 0.6 jg & 62 \(\pm\) 11f \\ \hline \hline \end{tabular}
\end{table}