Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage

Cordenunsi, Beatriz Rosana; Nascimento, João Roberto Oliveira do; Lajolo, Franco Maria

doi:10.1016/s0308-8146(03)00059-1

Cited by 183 publications

(142 citation statements)

References 13 publications

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“…A dramatic loss of firmness is observed after 6 days of CS, after that changes were more limited, in accordance with data reported by Guerreiro et al (2013) and with the results reported for other berry-like fruits (Cordenunsi et al 2003).…”

Section: Food Technology and Economy Engineering And Physical Propersupporting

confidence: 92%

Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life

Fadda¹,

Fenu²,

Usai³

et al. 2015

Czech J. Food Sci.

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Fadda C., Fenu P.A.M., Usai G., Del Caro A., Diez Y.M., Sanguinetti A.M., Piga A. (2015): Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life. Czech J. Food Sci., 33: 531-536.The influence of storage time on a range of quality parameters, in vitro antioxidant activity, and the sensory acceptability of fully ripe strawberry tree fruits packaged into polypropylene trays under plastic film was assessed. Fruits were stored at 0°C for 6, 12 or 18 days and then transferred to shelf life at 20°C for 2 days. The parameters most influenced by cold storage and shelf life were firmness, colour, and antioxidant activity. Firmness decreased significantly during storage and colour parameters showed a decrease in saturation. Significant increases in polyphenols and anthocyanins were registered during storage, with a resulting increase in total antioxidant activity. The sensory analysis demonstrated that fruits maintain an acceptable quality level for up to 1 day under shelf life conditions following 18 days of cold storage.

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Section: Food Technology and Economy Engineering And Physical Propersupporting

confidence: 92%

Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life

Fadda¹,

Fenu²,

Usai³

et al. 2015

Czech J. Food Sci.

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“…We assume that decreasing of soluble solid content were also through faster respiration rate by higher air temperature. Our finding on solible solid content that was expressed in brix content was similar with [14] which explain that temperature may have a considerable effect on sensory properties, after 24 h and 48 h, strawberries kept at 8 o C had better appearance, were more aromatic, sweeter and juicer than those kept at 18 o C. [15] also find that soluble solid content was decreased rapidly in higher temperature storage than lower temperature storage. Acidity content (Fig.2.C) were increasing rapidly under room temperature compare with those at acontrolled temperature.…”

Section: Nutritional Characteristicssupporting

confidence: 82%

“…Furthermore, they were softened of the skin strawberry affected their shelf-life, where storage at a lower temperature, such as in the showcase, can extend their shelf life through maintaining their physiological activities. This condition was also occurred in other strawberries cultivars 'Dover', 'Toyonoka' and 'Campineiro' which softer and cultivars 'Oso, Grande' and 'Mazi' which quite stable firmness [14]. It can be supposed that texture of these strawberry samples was similar with cultivars 'Oso, Grande' and 'Mazi' and declined of the texture can be associated with decreasing turgor pressure on the cell membrane and decreasing pectin concentration of the fruit through the maturation condition.…”

Section: Physical Characteristicssupporting

confidence: 54%

“…This indicates that room temperature on the tropical conditions caused quick transpiration of fresh strawberry, although this conditiondidnot drastically change the visual appearance of strawberry. Strawberry maturation and senescence rapidly occur due to a high respiration rate with softening ofskin texture through weak epidermis at room temperature, however,lower controlled temperature such as at refrigeration temperature is recognised as an efficient process to extend the shelf life of fresh strawberry fruit [14].…”

Section: Physical Characteristicsmentioning

confidence: 99%

“…Lower controlled temperature can maintain their acidity of the strawberry fruit, but higher temperature can be caused increasing of their acidity. Storage temperature can alter flavour by influencing the sugar and acid concentrations [14]. It can suppose that flavour of strawberry are acombination between the concentration of sugar and acid, where their changes can affect consumer choice to strawberry.…”

Section: Nutritional Characteristicsmentioning

confidence: 99%

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Quality evaluation of fresh strawberry (Fragaria sp. cv. Earlybrite) during storage in a tropical environment

Falah

Husna

Dewi

et al. 2016

AIP Conference Proceedings

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Abstract. Strawberry (Fragaria sp.) are unique and popular fruit with highly desirable taste and flavour, visual appeal, dietary sources of ascorbic acid, potassium, fibre, simple sugar, perishable products with limits their shelf life. Production of strawberry in Indonesia as a tropical country is cultivated in the valley and mountain area. The objectives of this study were to evaluate the quality of whole fresh strawberry fruit that wrapped in plastic packaging and stored at room temperature for several days in tropical environmental condition (26)(27)(28)(29)(30)(31) o C) and compare with these stored in a controlled environment (8-11 o C) . The quality evaluation of fresh strawberry fruit was measured on their physical (fresh weight, size, color and texture of strawberry skin) and nutritional characteristics (water content, Brix, acidity, and ascorbic acid). The results showed that, the quality of whole fresh strawberry stored in lower controlled temperature had longer shelf life than those stored at the room temperature under tropical environmental conditions. Physical quality (the texture of surface skin and skin color changes) and nutritional (water content, soluble solid content, acidity and ascorbic acid) of whole fresh strawberry could be maintained in lower controlled temperature compare with those stored at the room temperature under tropical environmental conditions.

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Impact of abscisic acid treatment on postharvest storage quality and volatile flavor substances in blueberries

Qiao,

Wu,

Zhang

et al. 2024

eFood

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To investigate the impact of abscisic acid (ABA) on the postharvest flavor and quality of blueberries, this study employed different concentrations of ABA (400 μM ABA, 600 μM ABA, and 800 μM ABA) to treat the blueberries. The treated blueberries were then stored at 4°C (~80% relative humidity) for 35 day. Subsequently, genes associated with the metabolism of volatile aromatic substances and fatty acids in postharvest blueberries were assessed using real‐time PCR. Our results revealed that the treatment of ABA could maintain a high level of nutrient and aromatic substances in blueberries. Particularly, 600 μM ABA caused most significant changes in fatty acid metabolism‐related enzyme activities, such as lipoxygenase, hydroperoxide lyase, alcohol dehydrogenase, as well as related gene expressions, like VcLOX2S, VcHPL, VcADH1‐1, VcADH1‐2, VcADH1‐3, and VcADH1‐4. In addition, Furthermore, the blueberries treated with 600 μM ABA exhibited a superior quality when compared to the control group. This superior quality included higher levels of total acid, ascorbic acid, total phenol, anthocyanin, soluble sugar contents, and so forth. In conclusion, postharvest ABA treatment decelerated the decrease in volatile aroma substances and effectively maintained the flavor of blueberries.

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Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage

Cited by 183 publications

References 13 publications

Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life

Antioxidant activity and sensory changes of strawberry tree fruits during cold storage and shelf life

Quality evaluation of fresh strawberry (Fragaria sp. cv. Earlybrite) during storage in a tropical environment

Impact of abscisic acid treatment on postharvest storage quality and volatile flavor substances in blueberries

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