POSTHARVEST HEAT-TREATMENT ON SPANISH STRAWBERRY (FRAGARIA-X-ANANASSA CV TUDLA)

被引：72

作者：

GARCIA, JM

AGUILERA, C

ALBI, MA

机构：

[1] Departamento de Fisiología y Tecnología Vegetal, Institute de la Grasa, 41080 Sevilla, CSIC

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 06期

关键词：

FRAGARIA X ANANASSA; RIPENING; DECAY; QUALITY;

D O I：

10.1021/jf00054a014

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Spanish strawberries (Fragaria x ananassa cv. Tudla) after harvesting were not treated or subjected to heat treatment by submersion in water at different temperatures (25, 35, 45, and 55 degrees C) for 15 min. Afterward, the fruits were stored at I degrees C for 2 days. Subsequently, their ripening parameters of quality were monitored during a shelf life of 3 days at 18 degrees C. Fruits heated at 45 degrees C produced the lowest values for postharvest losses, weight loss, and titratable acidity, the highest values of fruit firmness and soluble solids content, and the best values for sensorial appearance. However, these fruits lost most rapidly the initial value of calyx color and calyx and fruit skin brightness. Heat treatment at 45 degrees C should be especially useful for strawberries with a foreseeable high incidence of decay during their shelf life.

引用

页码：1489 / 1492

页数：4

共 12 条

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