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Photochemical treatment to improve storability of fresh strawberries.

Author(s) : BAKA M., MERCIER J., CORCUFF R., et al.

Type of article: Article

Summary

The effect of prestorage exposure to short-wave ultraviolet (UV-C) light on the decay and quality of fresh strawberries was investigated. Fresh strawberries (cv. Kent, 25 to 50% red) were exposed to UV-C at doses of 0.25 and 1.0 kJ/m2 and stored at 4 or 13 °C. UV treatment controlled the decay caused by Botrytis cinerea at both temperatures and extended the shelf life of the fruits by 4 to 5 days. UV-treated fruits had a lower respiration rate, higher titratable acidity and anthocyanin content, and were firmer than the untreated fruits. The percentage of free sugars increased faster in UV-treated fruits at the beginning of the storage period. Overall, UV treatment at 0.25 kJ/m2 appears to slow down the ripening and senescence of strawberry fruits stored at 4 °C.

Details

  • Original title: Photochemical treatment to improve storability of fresh strawberries.
  • Record ID : 2000-2993
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 6
  • Publication date: 1999/11
  • Document available for consultation in the library of the IIR headquarters only.

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