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Quality of strawberries after storage is reduced by a short delay to cooling.

Author(s) : NUNES M. C. N., MORAIS A. M. M. B., BRECHT J. K., SARGENT S. A.

Summary

Chandler strawberries were forced-air precooled after delays of 0-6 hours at 30 deg C. Delaying the start of precooling resulted in greater water loss and lower values of tissue firmness than in control fruits. Fruits were darker, duller and apparently less red. No significant differences in pH were observed, but titratable acidity was slightly lower with delayed cooling. Delaying precooling also caused increased losses of ascorbic acid, soluble solids, fructose, glucose and sucrose, and resulted in more decayed fruits.

Details

  • Original title: Quality of strawberries after storage is reduced by a short delay to cooling.
  • Record ID : 1996-2872
  • Languages: English
  • Publication date: 1995/02/20
  • Source: Source: ASAE, Guanajuato Conf. Proc.
    15-22; 12 ref.

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