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Effect of different storage temperature on respiration rate and quality of strawberry.

[In Chinese. / En chinois.]

Author(s) : YAN C., LIU S., JIA L., et al.

Type of article: Article

Summary

The effects of different storage temperature (0, 5, 10, 15, 20, 25 and 30°C) on respiration rate and storage quality of strawberry in terms of quality attributes such as sensory evaluation, weight loss, firmness, relative conductivity, sugar-acid ratio, Vitamin C content and color difference were studied. The results showed that the higher the storage temperature was, the higher the respiration rate and the shorter the shelf life of strawberry. Respiration rate of strawberry stored at 30°C: was about 13.97 times as high as that of strawberry stored at 0°C. The shelf life of strawberry were 9 d, 7 d, 5 d, 4 d, 3 d, 2 d and 8 h at 0, 5, 10, 15, 20, 25 and 30°C, respectively. With the storage temperature increasing, the sensory evaluation, firmness, sugar-acid ratio, Vitamin C content, L* and hue value of strawberry decreased gradually, while the weight loss, relative conductivity and respiration rate of strawberry increased. Compared with the quality of strawberry stored at other temperatures, the quality of strawberry stored at 0°C was the best. After 9 days storage, its sensory evaluation, weight loss, firmness, relative conductivity, sugar-acid ratio, Vitamin C content, L* and hue value were 5. 4, 3. 18 % , 11. 13 N, 39.05%, 12.48, 22.01 mg/100g, 37.84,32.81, respectively.

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Pages: 37-42

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