Effects of delays to cooling and wrapping on strawberry quality (cv Sweet Charlie)

被引：28

作者：

Nunes, MCN

Brecht, JK

Sargent, SA

Morais, AMMB

机构：

[1] UNIV FLORIDA,DEPT HORT SCI,GAINESVILLE,FL 32611

[2] ESCOLA SUPER BIOTECNOL,P-4200 OPORTO,PORTUGAL

来源：

FOOD CONTROL | 1995年 / 6卷 / 06期

关键词：

strawberry; forced air cooling; packaging; colour; firmness; ascorbic acid; sugars; water loss;

D O I：

10.1016/0956-7135(95)00024-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

'Sweet Charlie' strawberries were wrapped with PVC polymeric film, and forced-air precooled after delays of 0, 6 or 8 hours at 30 degrees C to study the effect of delaying precooling on physical and chemical quality characteristics of the strawberry. Non-wrapped fruits were used as a control. Evaluations were performed after storage for one week at 1 degrees C plus one day at 20 degrees C. Delaying the precooling resulted in less attractive fruits and loss of quality characteristics. Wrapped strawberries maintained better appearance and quality than non-wrapped berries.

引用

页码：323 / 328

页数：6

共 15 条

[1] PREHARVEST FUNGICIDE SPRAYS AND POLYVINYL WRAPS TO CONTROL BOTRYTIS ROT AND PROLONG THE POSTHARVEST STORAGE LIFE OF STRAWBERRIES [J].