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Controlling temperature and water loss to maintain ascorbic acid levels in strawberries during postharvest handling.

Author(s) : NUNES M. C. N., BRECHT J. K., MORAIS A. M. M. B., SARGENT S. A.

Type of article: Article

Summary

Strawberries were stored for 8 days at 1 or 10°C, or 4 days at 20°C, either unwrapped or wrapped in PVC film to retard water loss. Total ascorbic acid content was expressed on a dry weight basis to correct for water loss differences between treatments. Loss of ascorbic acid was low and did not differ between wrapped treatments at 1 and 10°C, but was much greater at 20°C. Wrapping reduced ascorbic-acid loss by 5-fold at 1 and 10°C and by 2-fold at 20°C.

Details

  • Original title: Controlling temperature and water loss to maintain ascorbic acid levels in strawberries during postharvest handling.
  • Record ID : 2000-0242
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 63 - n. 6
  • Publication date: 1998/11
  • Document available for consultation in the library of the IIR headquarters only.

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