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Quality of heat-treated strawberry fruit during refrigerated storage.

Author(s) : VICENTE A. R., MARTÍNEZ G. A., CIVELLO P. M., et al.

Type of article: Article

Summary

Strawberries cv. Selva were heat-treated in an air oven (45 °C, 3 h) and then stored at 0 °C for 0, 7 or 14 days. The fruits were then placed at 20 °C and monitored after 24, 48 or 96 h. The effects of heat treatment on the following parameters are reported in the article: weight loss, external colour, anthocyanin content, firmness, titratable acidity, total and reducing sugars, fruit decay and count of colony forming units (CFUs) for bacteria and moulds.

Details

  • Original title: Quality of heat-treated strawberry fruit during refrigerated storage.
  • Record ID : 2003-2392
  • Languages: English
  • Source: Postharvest Biol. Technol. - vol. 25 - n. 1
  • Publication date: 2002/05

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