Prediction of Respiration Measurement Based on Temperature Differences of Fresh Strawberry (Fragaria x Ananassa var. Kelly Bright) in a Tropical Environment

Rizky, Widha Mutiara; Pamungkas, Agung Putra; Falah, Mohammad Affan Fajar

doi:10.18196/pt.v12i1.17855

Cited by 2 publications

(1 citation statement)

References 31 publications

(46 reference statements)

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“…The most important factor in min-imizing strawberry spoilage is temperature management. Higher temperatures during storage may result in higher respiration rates and shorter shelf life (Mahmoudi et al, 2022;Rizky et al, 2024). Fluctuations in temperature during the supply chain greatly influence the strawberry shelf life (Kelly et al, 2019).…”

Section: Postharvest Handling Practices For Strawberriesmentioning

confidence: 99%

Advances in strawberry postharvest preservation and packaging: A comprehensive review

Priyadarshi,

Jayakumar,

de Souza

et al. 2024

Comp Rev Food Sci Food Safe

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Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life, including thermal, plasma, radiation, chemical, and biological treatments. Although these methods are effective, they are a concern from the perspective of safety and consumer acceptance of the treated food. To address these issues, more advanced environment‐friendly technologies have been developed over the past decades, including modified and controlled atmosphere packaging, active biopolymer‐based packaging, or edible coating formulations. This method can not only significantly extend the shelf life of fruit but also solve safety concerns. Some studies have shown that combining two or more of these technologies can significantly extend the shelf life of strawberries, which could significantly contribute to expanding the global supply chain for delicious fruit. Despite the large number of studies underway in this field of research, no systematic review has been published discussing these advances. This review aims to cover important information about postharvest physiology, decay factors, and preservation methods of strawberry fruits. It is a pioneering work that integrates, relates, and discusses all information on the postharvest fate and handling of strawberries in one place. Additionally, commercially used techniques were discussed to provide insight into current developments in strawberry preservation and suggest future research directions in this field of study. This review aims to enrich the knowledge of academic and industrial researchers, scientists, and students on trends and developments in postharvest preservation and packaging of strawberry fruits.

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Section: Postharvest Handling Practices For Strawberriesmentioning

confidence: 99%

Advances in strawberry postharvest preservation and packaging: A comprehensive review

Priyadarshi,

Jayakumar,

de Souza

et al. 2024

Comp Rev Food Sci Food Safe

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Physicochemical Evaluation of Coated Ginger during Long-Term Storage: Impact of Chitosan and Beeswax Bilayer Coatings at Different Temperatures

Hernani,

Winarti,

Hidayat

et al. 2024

Scientifica

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Fresh ginger can spoil quickly owing to a variety of factors, including inappropriate postharvest handling, microbial and enzymatic activities, and chemical reactions during storage. This study evaluated the physicochemical properties of ginger coated with chitosan and beeswax during storage for 6 months at different temperatures (18°C and 25°C). Fresh ginger was treated with chitosan coating (1.5 and 3.5%), followed by beeswax coating (3 and 6%). The coated ginger was wrapped in a plastic net and stored at ambient (25°C) and low temperatures (18°C) for six months. The results confirmed that coating treatment slowed down the changes in physicochemical properties (moisture, phenolic content, and so on) of ginger during storage. Ginger stored at 25°C showed shorter shelf lives than those stored at 18°C. Coating ginger with 3% chitosan followed by 6% beeswax exhibited the best results in maintaining the moisture and phenolic content, reducing weight loss, and increasing total soluble solid (TSS) and cell compartment size for six months of storage. This study provides a promising approach to delaying the spoilage of fresh ginger by applying coating treatments useful for developing handling protocols for fresh ginger during storage and distribution.

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Prediction of Respiration Measurement Based on Temperature Differences of Fresh Strawberry (Fragaria x Ananassa var. Kelly Bright) in a Tropical Environment

Cited by 2 publications

References 31 publications

Advances in strawberry postharvest preservation and packaging: A comprehensive review

Advances in strawberry postharvest preservation and packaging: A comprehensive review

Physicochemical Evaluation of Coated Ginger during Long-Term Storage: Impact of Chitosan and Beeswax Bilayer Coatings at Different Temperatures

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