Effect of Some Sanitizing Treatments on Strawberry Fruit Quality during Cold Storage

被引：0
作者：
Ionica, Mira Elena [1 ]
Plesoianu, Alina Madalina [2 ]
Nour, Violeta [1 ,2 ]
机构：
[1] Univ Craiova, Fac Hort, 13 AI Cuza St, Craiova 200585, Romania
[2] Dunarea de Jos Univ Galati, Fac Food Sci & Engn, Domneasca St 111, Galati 800201, Romania
来源：
BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA-FOOD SCIENCE AND TECHNOLOGY | 2022年 / 79卷 / 01期
关键词：
citric acid; benzoic acid; sorbic acid; acidic electrolyzed water; dip wash treatments; phenolic compounds; antioxidant activity; ACIDIC ELECTROLYZED WATER; FRESH-CUT FRUITS; ANTIOXIDANT ACTIVITY; SODIUM BENZOATE; ORGANIC-ACID; SHELF-LIFE; VITAMIN-C; ANANASSA; IMPACT; GREEN;
D O I：
10.15835/buasvmcn-fst:2022.0001
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The present research was conducted to evaluate the effect of dipping treatments with 2% citric acid, 0.2% benzoic acid, 0.2% sorbic acid and acidic electrolyzed water on the quality of strawberries ("Malvin" cultivar) during 21 days storage at 8 degrees C. The following analyses were performed on the control and sanitized strawberry fruits at 1, 7, 14 and 21 days of storage: weight loss, firmness, decay incidence, soluble solids content, titratable acidity, total phenolics content, total anthocyanins content and DPPH antioxidant activity. All sanitizing treatments significantly (P<0.05) reduced weight loss and fruit decay during strawberry storage. Dipping strawberries in 0.2% sorbic acid or 0.2% benzoic acid aqueous solutions were the most effective treatments for maintaining firmness and phytochemical content and for delaying the decay of strawberries during cold storage.
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页码：51 / 60
页数：10
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