Effect of moist hot air treatment on some postharvest quality attributes of strawberries
2000
Wang, C.Y.
'Northeaster' strawberries were heated with moist hot air at 36, 39, 42, 45, 50 and 55C for 0, 20, 40, 60, 80, or 100 min. Fruit were injured when exposed to temperatures 50C or higher, or durations of 60 min or longer at 45C. Treatment at 45C for 40 min or at 42C for 60-100 min resulted in the least decay incidence after five days at 0C, 3 days at 10C, and 1 day at 20C. Heated strawberries in general had lower titratable acidity, higher soluble solids content and higher levels of fructose, glucose, and sucrose than nonheated samples. Heated fruit also had a higher solution solids/acid ratio, but lower citric acid and malic acid content. The lightness measurements, L*, and chroma values, C*,were decreased by moist hot air treatment and the fruit were duller and less bright in appearance after heat treatment. Strawberries heated at 39C or lower temperatures had no discernable differences from nontreated fruit in quality attributes measured. However, fruit treated with 45C for 40 min or 42C for 60-100 min maintained better postharvest quality than other treatments.
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