EFFECTS OF MATURITY, HARVEST DATE, AND STORAGE TIME ON POSTHARVEST QUALITY OF RED RASPBERRY FRUIT.

Type of article: Article

Summary

MEEKER RED RASPBERRY FRUIT HARVESTED AT THREE MATURITY STAGES ON FOUR HARVEST DATES AT WEEKLY INTERVALS WERE HELD 0, 3, 6 AND 9 DAYS AT 273 K (0 DEG C) AND 90-95% RH. FRUIT RETENTION STRENGTH, FIRMNESS, AND TITRATABLE ACIDITY DECREASED WITH INCREASING MATURITY, WHILE BERRY WEIGHT, TOTAL ANTHOCYANIN CONCENTRATION, PH, AND POSTHARVEST ROT INCIDENCE INCREASED. SOLUBLE SOLIDS DIFFERENCES AMONG STAGES OF MATURITY WERENOT CONSISTENT FOR ALL HARVEST DATES. FIRMNESS INCREASED DURING STORAGE FOR THE FIRST HARVEST DATE, BUT DECREASED FOR THE REMAINING THREE HARVESTS. BERRY WEIGHT, FIRMNESS, AND TITRATABLE ACIDITY DECREASED FOR ALL STAGES OF MATURITY WITH LATER HARVEST DATES, WHILE POSTHARVEST ROT INCIDENCE INCREASED. HARVEST DATE AFFECTED PH AND RATE OF WEIGHT LOSS OF ALL MATURITY STAGES. TOTAL ANTHOCYANIN CONCENTRATION INCREASED WITH LATER HARVEST DATES. SOLUBLE SOLIDS DECREASED WITH HARVEST DATE.

Details

Original title: EFFECTS OF MATURITY, HARVEST DATE, AND STORAGE TIME ON POSTHARVEST QUALITY OF RED RASPBERRY FRUIT.
Record ID : 1988-0152
Languages: English
Source: J. am. Soc. hortic. Sci. - vol. 112 - n. 3
Publication date: 1987/05
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Raspberry; Chilling; Harvesting; Organoleptic property; Chemical property; Ripening (fruit); Fruit