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Qualité des fraises soumises à un traitement thermique lors de leur entreposage frigorifique.

Quality of heat-treated strawberry fruit during refrigerated storage.

Auteurs : VICENTE A. R., MARTÍNEZ G. A., CIVELLO P. M., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Quality of heat-treated strawberry fruit during refrigerated storage.
  • Identifiant de la fiche : 2003-2392
  • Langues : Anglais
  • Source : Postharvest Biol. Technol. - vol. 25 - n. 1
  • Date d'édition : 05/2002

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