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THE INFLUENCE OF RIPENING STAGE AND DELAYED COOLING ON STRAWBERRY QUALITY.

[In Italian. / En italien.]

Author(s) : TESTONI A.

Type of article: Article

Summary

NINE STRAWBERRY CULTIVARS WERE HARVESTED AT 2 RIPENING STAGES (FULL RIPE AND COLOUR TURN) AND STORED AT 276 K (3 DEG C). FRUITQUALITY AND SOUNDNESS WERE CHECKED AFTER 5-10 DAYS. GENERALLY BERRIES PICKED AT THE COLOUR TURNING STAGE HAVE MORE SOUND FRUIT BUT OF LOWER QUALITY THAN FULL RIPE PICKED ONES. HOWEVER SOME CULTIVARS, SUCH AS FERRARA THAT HAVE A VERY INTENSE COLOUR, CAN BE PICKED AT AN EARLY RIPENING STAGE AND RETAIN SUFFICIENT QUALITY AFTER STORAGE. QUALITY AND STORAGE SUITABILITY OF STRAWBERRIES COOLED AFTER A DELAY PERIOD WERE INVERSELY PROPORTIONAL TO THE DURATION OF THE PERIOD.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1989-0988
  • Languages: Italian
  • Source: Ann. IVTPA - vol. 17
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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