ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Quality and its maintenance in relation to the postharvest physiology of strawberry.

Kader, A. A.;

The strawberry into the 21st century. Proceedings of the Third North American Strawberry Conference, Houston, Texas, 14-16 February, 1990 Year: 1991 Pages: 145-152 Ref: 34 ref.

1991

บทคัดย่อ

Fruit quality depends on appearance, firmness and flavour and these characters are maintained by correct harvesting time, minimal physical injury, rapid cooling to and maintenance at 0 deg C, and high RH (90-95%). In previous studies, estimated losses (at the wholesale, retail and consumer levels) of shipments to New York and Chicago were reported to be 28.8 and 41.2%, respectively. Large genotypic variations occur in fruit composition, but correlations between fruit quality characteristics have been found. Sensory sourness was correlated with titratable acidity, total phenolics, astringency and sweetness. Off-flavours were positively correlated with astringency and negatively correlated with flavour intensity. Fruit respiration rate increases with increasing temperature and physical injury. Fruits do not respond to ethylene, thus removal of ethylene from the storage atmosphere has little effect on quality, but storage at low O2 and/or high CO2 is beneficial. Grey mould (Botrytis cinerea) is the most important disease of strawberries but postharvest development of this disease is generally due to preharvest infection. Cold storage (close to 0 deg C) reduces the incidence of the disease but other measures include irradiation, fungicidal drenches and heat treatment. Postharvest handling systems are discussed.