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Influence of self-produced CO2 on postharvest life of heat-treated strawberries.

Author(s) : VICENTE A. R., MARTÍNEZ G. A., CHAVES A. R., et al.

Type of article: Article

Summary

Strawberries cv. Selva (75 or 90% superficial red colour) were packaged with films having different permeability properties, heat-treated in an air oven (45 °C, 3 h), stored at 0 °C for 0, 7 or 14 days and then transferred to 20 °C for 2 days. The percentage of CO2 in the package atmosphere and the effect of heat treatment on weight loss, external colour, lightness, anthocyanin content, firmness, titratable acidity, pH, total sugar, total phenol and fruit decay were recorded. Heat treatment alone reduced fungal decay and delayed red colour development and fruit softening. When treatment was performed on fruit in films that allowed retention of part of CO2 produced during heating, delay in fruit softening and colour development and reduction in decay were enhanced. The benefit for 90% red fruit was minimal and decay development was only delayed by 1 day. The results of this work indicate that the well-known benefits of heat treatment could be considerably improved by performing treatment in the presence of low permeability films, thus retaining the CO2 produced by the temporary increase in fruit respiration during heating.

Details

  • Original title: Influence of self-produced CO2 on postharvest life of heat-treated strawberries.
  • Record ID : 2003-2399
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 27 - n. 3
  • Publication date: 2003/03

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