Modeling Respiration Rate of Strawberry (cv. San Andreas) for Modified Atmosphere Packaging Design

Barrios, Sofía; Lema, Patricia; Lareo, Claudia

doi:10.1080/10942912.2013.784328

Cited by 43 publications

(22 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…high CO2) are known to reduce microbial decay (viz. Botrytis cinerea) in strawberries (Almenar et al, 2006;Barrios et al, 2014) and stem-end rot (viz. Botryodiplodia theobromae and Lasiodiplodia theobromae) in avocado (Pesis et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Impact of controlled atmosphere scheduling on strawberry and imported avocado fruit

Alamar

Collings

Cools

et al. 2017

Postharvest Biology and Technology

View full text Add to dashboard Cite

British grown strawberry cv. Sonata and Chilean avocado cv. Hass were exposed to controlled atmospheres (CA) of 15 kPa CO2 + 5 kPa O2 (5°C) and 10 kPa CO2 + 5 kPa O2 (5 or 20°C), respectively, at early, middle or late stages during postharvest storage of avocados and at early and middle stages for strawberries. Real-time respiration rate (RR) was measured during CA storage and regular fruit sampling carried out to assess disease severity, objective colour, ethylene production and firmness. The automated in situ setup used allowed continuous recordings of real-time respiration measurements without disruption to the CA environment. Cold stored strawberry fruit treated for 2.5 d with CA midway through the storage period were firmer and maintained a more vibrant colour despite bursts of increased RR. Furthermore, just 2.5 d of CA was sufficient to extend the shelf-life of strawberries (based on disease incidence) by a further 3 d, as compared to control. Irrespective of timing, RR of avocado stored at 20°C was reduced while under CA environment; and early CA exposure maintained firmness yet increased the incidence of internal discolouration 7 d after removal from CA. At 5°C, avocado skin colour and internal discolouration were positively affected by the mid CA treatment. These results are discussed in the context of the targeted use of CA, compared to control, for extending shelf-life, and reducing waste of these two different fruit produces. Furthermore, reducing the length of time required for CA application, which has not

show abstract

Section: Introductionmentioning

confidence: 99%

Impact of controlled atmosphere scheduling on strawberry and imported avocado fruit

Alamar

Collings

Cools

et al. 2017

Postharvest Biology and Technology

View full text Add to dashboard Cite

show abstract

“…The reduction in TSS was inhibited more by storage at 0°C than at 3°C for both the varieties. Previous research has shown that the respiration rate of strawberries is suppressed dramatically as the storage temperature decreases (Barrios, Lema, & Lareo, 2014); thus, we assume that in the present study, respiration was inhibited more at 0°C than at 3°C, which in turn inhibited the consumption of TSS, which predominantly comprises of sugar.…”

Section: Discussionmentioning

confidence: 61%

Practical long‐term storage of strawberries in refrigerated containers at ice temperature

Ikegaya

Ohba

Nakajima

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

This study investigated the effect of storage temperature in the presence or absence of film packaging on the Benihoppe and Kirapika varieties of Japanese strawberries stored for 28 days at 0°C and 3°C. The study was conducted in a 20‐foot reefer container for practicality. Storage at 0°C suppressed decay and reduction in sugars and organic acids more efficiently than that at 3°C. Softening of fruit hardness was also suppressed depending on the variety. The reduction in sugars and organic acids did not affect strawberry palatability. Along with low temperature, long‐term storage of strawberries also requires the use of film packaging, which prevents drying. Without film packaging, storage at both 0°C and 3°C decreased fresh weight significantly, resulting in loss of commercial value. In contrast, storage in film packaging decreased weight reduction to <5%, even after 28 days cold storage.

show abstract

“…The strawberries coated with the suspension 10 g/L of BSLN showed the lowest consumption oxygen rate after 21 days of 12.92 ± 1.56 mL O 2 /kg h. The second-lowest respiration rate was observed for the strawberries coated with 20 g/L of BSLN, with rates of 14.83 ± 0.98 mL O 2 /kg h. The strawberries coated with 30 g/L of BSLN had the highest O 2 consumption (16.45 ± 1.12 mL O 2 /kg h) while the control samples and XG showed no statistically significant difference in their behavior during the storage period with 20.29 ± 1.58 mL O 2 /kg h. Generally, changes in the respiration rate of strawberries has been attributed to the changes found due to a modified atmosphere. Barrios et al (2014) [24], reporting values of 18.6 mL O 2 /kg h in strawberries at 10 • C, and 8.45 mL O 2 /kg h in a modified environment, causing a reduction of 54.56% in the respiration rate. In our study, the reduction was 57.04% when the BSLN coating was used, highlighting the effectiveness of the 10 g/L of BSLN.…”

Section: Respiration Rate As Function Treatmentmentioning

confidence: 99%

Effect of Nano-Edible Coating Based on Beeswax Solid Lipid Nanoparticles on Strawberry’s Preservation

et al. 2020

View full text Add to dashboard Cite

Edible nano-coatings were applied in strawberry with the end goal of preserving quality by 21 days of storage at 4 °C. The beeswax solid lipid nanoparticles (BSLN) were prepared by high-energy homogenization, BSLN had a monomodal dispersion with average particle sizes of 214–227 nm and zeta potential of −30 mV. Four coatings were tested: 0, 10, 20, and 30 g/L of BSLN dispersion, all these edible coatings contained xanthan gum (XG) (3 g/L) and propylene glycol (5 g/L) and contrasted with strawberries without any treatment. The best behavior was achieved with 10 g/L of BSLN showing the lowest weight loss (6.1%), a decay index of (31%), loss of firmness (34%), and ΔE = 11. It was established that a concentration of 30 g/L of BSLN caused physiological damage. Based on the findings found, it can be said that nano-coatings with 10 g/L of BSLN-XG are an excellent alternative in the conservation and to increase of shelf life of strawberry stored in refrigeration. In the present case, it was 10 g/L of BSL. Highlighting the importance to evaluate the best concentration in relation to the fruit characteristics.

show abstract

Modeling Respiration Rate of Strawberry (cv. San Andreas) for Modified Atmosphere Packaging Design

Cited by 43 publications

References 26 publications

Impact of controlled atmosphere scheduling on strawberry and imported avocado fruit

Impact of controlled atmosphere scheduling on strawberry and imported avocado fruit

Practical long‐term storage of strawberries in refrigerated containers at ice temperature

Effect of Nano-Edible Coating Based on Beeswax Solid Lipid Nanoparticles on Strawberry’s Preservation

Contact Info

Product

Resources

About