บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Controlling temperature and water loss to maintain ascorbic acid levels in strawberries during postharvest handling.

Nunes, M.C.N., Brecht, J. K., Morais, A. M. M. B. and Sargent, S. A.

Journal of food science. Vol: 63 Issue: 6 Pages: 1033-1036.

1998

บทคัดย่อ

Controlling temperature and water loss to maintain ascorbic acid levels in strawberries during postharvest handling.

'Chandler', 'Oso Grande' and 'Sweet Charlie' strawberries were stored for 8 days at 1 or 10 degrees C, or 4 days at 20 degrees C, either unwrapped or wrapped in PVC film to retard water loss. Total ascorbic acid (AA) content was expressed on a dry weight basis to correct for water loss differences between treatments. Loss of AA was low and did not differ between wrapped treatments at 1 and 10 degrees C, but was much greater at 20 degrees C. Wrapping reduced AA loss by 5-fold at 1 and 10 degrees C and by 24-fold at 20 degrees C. The effect was not due to modification of O2 and CO2 levels in wrapped treatments, which was minimal. The results indicate that water loss had a greater effect on AA levels than temperature. Combining wrapping with storage at 1 or 10 degrees C reduced AA loss by 7.5-fold compared to unwrapped strawberries stored at 20 degrees C.