Effect of Harvest Time, Precooling, and Storage Temperature for Keeping the Freshness of 'Maehyang' Strawberry for Export
2012
Park, J.E., Graduate School of Gyeongsang National University, Jinju, Republic of Korea | Kim, H.M., Graduate School of Gyeongsang National University, Jinju, Republic of Korea | Hwang, S.J., Graduate School of Gyeongsang National University, Jinju, Republic of Korea
This study was conducted to examine effects of harvest time (09:00 vs. 14:00), precooling at 4℃ vs. no precooling, and storage temperature (4 vs. 8℃) on the storage life of 'Maehyang' strawberry fruits for export. Fruits at a 60% ripe stage were harvested from a commercial greenhouse in Gyeongsangnamdo, Jinju on May 4, 2010. Fruits were precooled by a forced draft cooling for three hours, transported for about 30 minutes and then stored, immediately. Small precoolers set in the farm were used for precooling. Fruits were placed in constant temperature chamber (4 or 8℃) after packaging using PVC wrap and a cardboard box. Fruits were examined for their changes in weight, hardness, Hunter color values, soluble solids content (SSC), and incidence of gray mold (Botrytis cinerea) during storage at a two days interval from May 6 to May 14, 2010. Hardness and SSC decreased as the ripening stage progressed. The Hunter's 'L' and 'a' value of fruit color decreased as time passed. Also, fresh weight decreased during storage at all temperatures. Soft rot appeared on epidermal tissues and followed by gray mold. Incidence of gray mold was greater at 8℃ storage temperature than in 4℃ storage temperature. However, no difference by the harvested time and precooling. The results indicate that effectiveness for keeping the freshness was best achieved by precooling at 4℃ and storage at 4℃, respectively.
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