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

Ikegaya, Atsushi; Ohba, Seiji; Nakajima, Takashi; Toyoizumi, Tomoyasu; Ito, Sachio; Arai, Eiko

doi:10.1002/fsn3.1817

Cited by 20 publications

(12 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…15 stored in similar containers have longer shelf-lives, due to higher humidity within the container (Ikegaya et al 2020). Finally, for some fruit, flavor-based marketable storage life is shorter than appearance-based marketable storage life (Pelayo et al 2003).…”

Section: Discussionmentioning

confidence: 99%

Fresh haskap berry postharvest quality characteristics and storage life

et al. 2021

View full text Add to dashboard Cite

Haskap (Lonicera caerulea L.) is a relatively new berry crop in North America, and little research exists regarding its postharvest storage characteristics or storage life. Postharvest changes in berry quality, and principal factors limiting storage life at 1.1 °C and 95% relative humidity, were evaluated up to 14 days for three cultivars in 2019 and up to 28 days for six cultivars in 2020. Containerized berries were periodically assessed for soluble solids content (SSC), skin rupture force (SRF) (both 2019 and 2020) and flesh firmness, titratable acidity (TA), and Brix/acid ratio (B/A) (2020 only). External appearance was also evaluated both years, revealing berry shrivel as the primary factor negatively impacting visual appeal, followed distantly by low incidence of spoilage later in storage. All cultivars exhibited relatively constant postharvest SSC and decreasing SRF, flesh firmness, and TA (resulting in increasing B/A ratio). Postharvest quality differed slightly between years; relative SRF was consistent among cultivars while SSC was not. Some cultivars had a portion of shriveled berries at harvest, pointing to a need for cultivar-specific harvest indices. Mean days to slight shrivel for individual berries varied among cultivars evaluated, ranging from 7.5–21.9 d postharvest, with mean weight loss ranging from 1.2%–1.6% at this stage. Combined with group marketability estimates — set at a threshold of 10% severely shriveled berries — we estimate a storage life of 7–10 d for fresh haskaps. Additional research is needed to delineate maturation physiology and optimize harvest timing.

show abstract

Section: Discussionmentioning

confidence: 99%

Fresh haskap berry postharvest quality characteristics and storage life

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Jam samples (5 g) were adjusted to a temperature of 20 °C and coded with 3 random digits. [17,18] All samples were provided at the same time and no instructions were given on the order of assessment. The assessors evaluated 'sweetness intensity,' 'sourness intensity' and 'overall preference' based on a previously described scoring method.…”

Section: Sensory Evaluation Of Jamsmentioning

confidence: 99%

Taste and palatability of strawberry jam as affected by organic acid content

Ikegaya

Toyoizumi

Kosugi

et al. 2020

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

The aim of this research was to clarify the effects of organic acid content on the taste and palatability of strawberry jam. Prepared jam samples with different organic acid contents (0.8-2.0%) were assessed for color and texture, and then subjected to sensory evaluation of sweetness, sourness and preference attributes. For the sensory evaluation, assessors evaluated the sweetness intensity of the jam as decreasing with increasing organic acid content. In contrast, the sourness intensity increased as the organic acid content increased. Palatability did not change with the content of organic acids when the jam was evaluated alone. However, a difference was observed when eating jam in combination with yogurt or bread; moderately sour jam was preferred over those at either extreme of the sourness scale. Assessors who commonly consume jam with yogurt showed a preference when evaluating jam with yogurt, but no differences were observed when evaluating jam with bread. By contrast, assessors who commonly consume jam with bread did not show a preference when evaluating jam with yogurt, but showed a preference when evaluating jam with bread. Assessors who typically consume jam with yogurt or bread did not show any differences in preference when evaluating jam alone. These results indicate the importance of considering the eating habits of assessors when investigating the palatability of foods, such as jam, that are not eaten alone. Because the preference of them may change depending on their eating habits.

show abstract

“…Fruits of both groups were then packed in polypropylene punnets. The fruits were stored at 0±1°C (Ikegaya et al, 2020) and 90-95% RH for 21 days and then disease severity was assessed. Afterwards, fruits were transferred into 20 ± 1°C (Feliziani et al, 2015) and 95-98% RH to mimic the conditions of market shelves and then disease severity was assessed after four days.…”

Section: Effect Of Spraying Strawberry Plants Under Field Condition With the Tested Acids On Postharvest Infection With Gray Moldmentioning

confidence: 99%

Exogenous Application of Some Acids Enhanced the Antioxidant Activities in Strawberry Fruits and Induced the Resistance against Gray Mold Disease.

Soliman

Khafagi

Ahmed

et al. 2021

Egyptian Journal of Phytopathology

View full text Add to dashboard Cite

Our investigation aimed to evaluate the efficacy of applying Boric, Ascorbic and Oxalic acids as foliar treatments on two strawberry cultivars, i.e., Fortuna and Sensation, during field growth, on controlling gray mold in postharvest stage. In vitro experiment revealed that all the tested acids were found to have direct fungicidal effect on B. cinerea growth. Oxalic acid was the most effective causing total inhibition to the fungal growth. The disease severity on strawberry fruits stored at 0±1°C for 21 days was significantly reduced in all treatments of acids on both tested cultivars. However, Boric acid (40 mM) was, in general, the most effective treatment in reducing disease severity followed by Ascorbic acid (40 mM), especially for artificially inoculated strawberry fruits, while Oxalic acid and Ascorbic acid were the least efficient in reducing disease severity at the lower concentration. The effect of different acid treatments on the activity of oxidative enzymes revealed a correlation between the reduction in disease severity and increase in enzymes activity of polyphenoloxidase (PPO) and peroxidase (POX). However, there was no consistency in the activity of catalase (CAT) in correlation with disease severity. The total phenols concentrations in fruits were significantly increased with all treatments. The free radical scavenging activity analysis in fruits showed a high correlation between the total phenols concentrations and antioxidants scavenging activities in both tested cultivars. The overall conclusion is that the acids under investigation induced a resistance against B. cinerea in fruits during storage and significantly suppressed gray mold severity.

show abstract

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

Cited by 20 publications

References 30 publications

Fresh haskap berry postharvest quality characteristics and storage life

Fresh haskap berry postharvest quality characteristics and storage life

Taste and palatability of strawberry jam as affected by organic acid content

Exogenous Application of Some Acids Enhanced the Antioxidant Activities in Strawberry Fruits and Induced the Resistance against Gray Mold Disease.

Contact Info

Product

Resources

About