Extending the quality of fresh strawberries by equilibrium modified atmosphere packaging

Effects of packaging and storage conditions on quality and volatile compounds of raspberry fruits

“…Colour changes (Table 2) were significantly affected by the treatments, with decreasing lightness (L) and increasing redness as indicated by decreasing chroma (C) and hue angle (h) values, respectively. After 48 h, fruits became darker and, according to the literature (Almenar et al, 2007;Caner, Aday & Demir, 2008), all treatments show L values lower than those at harvest (28.4). A decrease in L value reflects darkening of fruit, probably due to the formation of dark compounds by the oxidation of phenolics, and indicates that the senescence process is occurring.…”

Preliminary evaluation of day-neutral strawberry cultivars cultivated in Italy using a qualitative integrated approach

“…Compression tests were performed on whole fresh fruits maintained at room temperature (18°C ± 1°C) with the following parameters: a 75-mm aluminium compression plate (P/75), 5 mm/s pre-test speed, 1 mm/s test speed, 8 mm/s posttest speed, penetration distance 4 mm and rest period of 5 s between cycles, trigger force 1.0 N and 5 N trigger force. Values of hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness and resilience were automatically calculated from the resulting force-time curve using Texture Expert Version 1.17 software (Caner et al 2008). The definitions of each textural parameter are reported in Table 3.…”

“…The TPA of strawberries has been previously used to examine differences in the quality of strawberry cultivars (Rasing et al 2003;Caner et al 2008). In the present study, multivariate linear analysis of the acquired TPA data was used to identify differences among four strawberry cultivars (' Anabelle' , 'Murano*' , 'Portola*' and 'Triumph'), as a function of harvest time (Table 4).…”

“…Strawberry cultivars with high pulp hardness could suit a supply chain with the longest transport time, due to their extended shelf life and resistance to mechanical damage; however, the influence of this property on texture and flavour perception at the time of consumption needs to be considered. The texture of strawberries has been widely reported (Caner et al 2008;Kartal et al 2012;Aday, Caner 2013). However, texture was not correlated with the subjective assessment of freshness, which was more dependent on luminosity (Arce-Lopera et al 2012).…”

The Effect of Modified Atmosphere Packaging and Calcium Chloride Dripping on the Quality and Shelf Life of Kurdistan Strawberries

“…With more than 40,000 tons production per year it is the largest of the strawberry production areas in Iran [1]. Strawberries have short shelf life due to highly perishability and are susceptible to mechanical injury, physiological disorders, water loss, and decay [2]. The shelf-life of fresh produce is limited to 1~2 days at room temperature [3][4][5][6].…”