Effects of pre-cooling conditions on post-harvest qualities of strawberries with different maturity levels.
Maezawa, S.; Akimoto, K.;
Research Bulletin of the Faculty of Agriculture, Gifu University Year: 1995 Issue: No. 60 Pages: 65-73 Ref: 14 ref.
1995
บทคัดย่อ
The effects of precooling temperature (1, 5, 10 or 15 deg C) and duration (6 or 24 h) on the postharvest quality of Nyohou strawberries of different maturity were investigated. Fruits with 50, 80 or 100% surface coloration (designated maturity levels 1, 2 and 3, respectively) were used. Precooling treatment induced an increase in fruit hardness; the lower the precooling temperature, the greater the increase. During incubation of the precooled fruits at room temperature, firmness decreased with time. The duration of the precooling treatment had little effect on firmness. During incubation at room temperature, Brix values of precooled fruits of maturity levels 1 and 2 were lower than those of untreated fruits, whereas for level 3 fruits, Brix values of precooled fruits were higher than those of untreated fruits. Surface coloration, in terms of Hunter a/b value, of level 1 fruits precooled for 6 h was greater than that of untreated fruits. On the other hand, coloration of fruits of all maturity lev
els precooled at 1 or 5 deg C for 24 h was lower than that of untreated fruits. Taste scores increased after precooling, most remarkably for level 1 fruits. Appearance sources also rose after precooling treatment.