Effects of Shipping Temperature and Precooling Treatment of Everbearing Strawberry Cultivars ‘Goha’ and ‘Flamenco’ Grown on Highland through Export Simulation

Abstract

This study was conducted to investigate the effects of low temperature shipping condition and precooling treatments (forced air and room cooling) on everbearing strawberry through export simulation of 'Goha' and 'Flamenco' cultivars. After harvest, it took two days to prepare export procedure such as precooling, sorting, storage, transportation, quarantine and handling, and then everbearing strawberry was carried out shipping at room (20-25°C) or low (8°C) temperature conditions. In the case of shipping at room temperature, weight losses of both cultivars were increased up to 10% after 2 days where 'Goha' being 2% higher than that of 'Flamenco'. In 'Flamenco' cultivar, shipping temperature and precooling treatment were not effective in firmness and soluble solids contents during transporting periods. However, in 'Goha' cultivar, room cooling treatment and low shipping temperature were effective in maintaining firmness until 4 days after shipping. Especially titratable acidity was affected by shipping temperature (P ≤ 0.001) and precooling treatments (P ≤ 0.05) in 'Goha' cultivar. Also shipping temperature under 8 o C delayed coloring and decay incidence of both strawberry cultivars, and precooling treatments of both forced air and room cooling reduced frequency of decay. The shelf life of everbearing strawberry at low shipping temperature was extended more than 4 days compared with shipping at room temperature. Precooling treatment including forced air or room cooling will be useful for the two cultivars when they are transported at low temperature. In 'Flamenco' cultivar, the effect of forced air and room cooling was similar, whereas in 'Goha' room cooling was more effective. Additional key words: forced air cooling, low temperature shipping condition, room cooling

Phytochemical composition of everbearing strawberries and storage quality of strawberry fruit treated by precooling

“…In the case of Goha, SSC did not show a constant tendency and there was no significant difference found between treatments. Overall, Goha tended to have a higher SSC than Flamenco, which is consistent with previous research results (Eum et al, 2014;Kallio et al, 2000). It is difficult to conclude that the SSC of everbearing strawberries is an important quality attribute as a whole.…”

“…Generally, the time of harvesting everbearing strawberry at the farm is, in the case of Goha, when coloration progresses to 50-60% by the farms compared to other cultivars. Previous research results show that the firmness of Goha harvested when coloration progressed to 50-60% was 1.5 N, and SSC was around 7°Brix, by which the quality level was similar with other everbearing strawberry cultivars (Eum et al, 2014). When fruits with much coloring were harvested, the softening speed was accelerated.…”

“…For the June-bearing strawberries, which are mainly used as fresh fruit, the average SSC is 11.4°Brix, Red Pearl is 9.6°Brix, and Akihime is 10.6°Brix (Chio et al, 2013;Jeon et al, 2013;Kim et al, 2004). On the contrary, since everbearing strawberries are cultivated mainly for decoration purposes, firmness acts as an important parameter and the SSC 4°-6°B rix would not be an important quality attribute (Eum et al, 2014). Generally, quality is an important factor to decide the quality of the commodity.…”

“…A typical pretreatment technique before storage to remove the respiratory heat after harvesting the fruit is precooling. The precooling treatment that can be treated on the strawberry is room precooling and forced-air precooling, and precooling treatment has different effects on quality during distribution depending on the cultivar (Eum et al, 2014).…”

Effects of Carbon Dioxide Treatment and Modified Atmosphere Packaging on the Quality of Long Distance Transporting “Maehyang” Strawberry

“…It is therefore important to apply an appropriate postharvest treatment to delay respiration, prevent physical damage, dryness and to restrict fungal decay in order to extend shelf-life. Postharvest treatment such as precooling [3], storage at low temperature [4], carbon dioxide [2] [5] [6] and chlorine dioxide [7] can be used for this purpose. For example, Lee H.J.…”