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EFFECTS OF STORAGE TEMPERATURE AND RIPENESS AT HARVEST ON KEEPING QUALITY OF STRAWBERRIES (FRAGARIA X ANANASSA DUCH).

[In Norwegian. / En norvégien.]

Author(s) : LANDFALD R.

Type of article: Article

Summary

EFFECTS OF STORAGE TEMPERATURE AND FRUIT RIPENESS ON FRUIT ROTS, RESPIRATION RATE, SOLUBLE SOLIDS, TITRATABLE ACIDS, PH, JUICE COLOUR AND DRIP BY THAWING WERE INVESTIGATED. AT 277, 285 AND 295 K (4, 12 AND 22 DEG C), THE NUMBER OF DAYS FROM HARVEST UNTIL 10% OF THE BERRIES DEVELOPED VISIBLE ROTS WERE 13, 7 AND 3 DAYS AND THE OUTPUT OF CO2 AMOUNTED TO 28, 63 AND 152 MILLIGRAMS/KG.H. PICKING POORLY COLOURED BERRIES EXTENDED STORAGE LIFE BY 2 OR 3 DAYS. THIS COMPENSATE:S FOR A TEMPERATURE EFFECT ON FRUIT ROTS ESTIMATED TO 275 OR 276 K (2 OR 3 DEG C) IN THE LOWER PART AND 278 TO 280 K (5 TO 7 DEG C) IN THE HIGHER PART OF THE TEMPERATURE RANGE. < RIPE > BERRIES RESPIRED AT AT FASTER RATE THAN < HALF RIPE >, BUT THE EFFECT OF RIPENESS ON RESPIRATION RATE WAS SMALL COMPARED TO THE EFFECT OF FRUIT ROTS. < HALF RIPE > BERRIES WERE LOWER IN SOLUBLE SOLIDS, IN PH, IN JUICE PIGMENT AND IN DRIP BY THAWING AND HIGHER IN ACIDS THAN < RIPE > BERRIES. ID DRIP BY THAWING, WHILE PIGMENT CONTENT INCREASED.

Details

  • Original title: [In Norwegian. / En norvĂ©gien.]
  • Record ID : 1984-1482
  • Languages: Norwegian
  • Source: Meld. nor. Landbrukshogskole - vol. 62 - n. 17
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

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