บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Postharvest heat treatment on Spanish strawberry (Fragaria x ananassa cv. Tudla).

Garcia, J. M.; Aguilera, C.; Albi, M. A.;

Journal of Agricultural and Food Chemistry Year: 1995 Vol: 43 Issue: 6 Pages: 1489-1492 Ref: 12 ref.

1995

บทคัดย่อ

Postharvest heat treatment on Spanish strawberry (Fragaria x ananassa cv. Tudla).

 

Harvested strawberries (cv. Tudla) were subjected to heat treatment by submersion in water at 25, 35, 45 or 55 deg C for 15 min, or were left untreated. Fruits were then stored at 1 deg for 2 days. Subsequently, quality parameters were monitored during a shelf life of 3 days at 18 deg . Fruits heated at 45 deg had the lowest values for postharvest losses, weight loss and titratable acidity, the highest values for fruit firmness and soluble solids content and the best appearance. However, these fruits lost most rapidly the initial value of calyx colour and calyx and fruit skin brightness during shelf life. Heat treatment at 45 deg should be especially useful for strawberries with a foreseeable high incidence of decay during their shelf life.