ISHS Acta Horticulturae 768: XXVII International Horticultural Congress - IHC2006: International Symposium on The Role of Postharvest Technology in the Globalisation of Horticulture
QUALITY OF FRESH-CUT STRAWBERRY DURING STORAGE |
| Authors: | M.C. Botelho, S.C. Leme, E.E. Nunes, M.B.V. Boas, E.V. de B.V. Boas, A.B. Chitarra |
| Keywords: | softening, colour, respiration |
| Abstract:
To investigate the quality of fresh-cut strawberry during storage, fruits were cut into 5 mm slices and stored at 5°C. To assess the effect of cutting, intact fruit were also stored at the same temperature. Fruits were washed, dipped in sodium isocyanurate solution for 5 min then sliced manually into pieces of approximately 5 mm thick, and packaged in polyethylene terephthalate (PET) trays. Packages were stored for up to 8 d, and samples taken every 2 d for physical and chemical analysis (pH, total acidity CTA), soluble solids content (SSC), firmness (N), colour (value L*, a* and b*) and respiration. Fresh-cut strawberry showed lower SSC and firmness, lighter colour and higher respiratory activity than intact fruit. Linear increases in a* value during storage were observed for both processed and intact fruits. Fresh-cut strawberries showed good quality for up to 4 d after cutting. | |
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