Quality of fresh-cut strawberry during storage
Xisto, Maristela Vilas Boas, Marisa C. Botelh, and Adimilson B. Shitarra
Abstracts of 27th International Horticultural Congress & Exhibition (IHC 2006), August 13-19, 2006, COEX (Convention & Exhibition), Seoul, Korea. 494 pages.
2006
บทคัดย่อ
To investigate the quality of fresh-cut strawberry during storage,fruits were cut into 5mm slices and stored at 5°C.To assess the effect of cutting, intact fruit were stored in an additional experiment at the same temperature.Fruits were washed, dipped in sodium isocyanurate 50ppm solution for 5 minutes then sliced manually into pieces of approximately 5 mm thickness, and packaged in polyethylene tetraphalate (PET) trays.Packages were stored for up 8 days, and samples taken every 2 days for physical and chemical analysis (pH, total acidity (TA), soluble solids content (SSC), firmness (N), color (value L*, a* and b*) and respiration.Fresh-cut strawberries showed lower SSC and firmness, lighter color and higher respiratory activity than the 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 day after cutting.