|Authors: ||A. Guerreiro, C. Gago, G. Miguel, M.L. Faleiro, T. Panagopoulos, M.D. Antunes|
|Keywords: ||postharvest, edible coatings, strawberry tree fruit, microbial spoilage, sensory panel|
Strawberry tree fruit (Arbutus unedo L.) has been used mainly for alchoholic drinks (brandy) and marmalades.
The consumption of the fruit as fresh is limited despite their good appearance and flavor.
The objective of our work was to evaluate the quality of strawberry tree fruit for fresh consumption and storage.
Harvested fruit were stored at 0, 3 and 6°C to study their physic-chemical behavior through storage.
Also, some edible coatings made of alginate and enriched with honey and essential oils were used to further improve the storage life.
Results showed good quality attributes evaluated by a sensory panel and fruit showed to be rich in antioxidants and vitamin C. Fruit exhibited a climacteric pattern of ethylene production between 3 and 7 days of storage.
Temperature of 0°C was the best to preserve most general and nutritional fruit quality parameters.
Application of edible coatings improved the storage life with the Al+Cit+Eug treatment, giving the best results.
Download Adobe Acrobat Reader (free software to read PDF files)
Hosted by KU Leuven LIBIS