ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Moist heat treatments of strawberries are studied.

Yoshikawa, F. T.; Mitchell, F. G.; Mayer, G.;

California Agriculture Year: 1992 Vol: 46 Issue: 2 Pages: 26-28

1992

บทคัดย่อ

To determine the effect of temp. of moist heat treatments on 'Chandler' strawberries, fruit was heated to 99, 104, 109 and 115 deg F for 20, 40, 60, 80 or 110 mins. Fruits were then cooled to 32 deg and stored overnight, after which they were stored for 24 h at 36 deg , 48 h at 41 deg and for 24 h at 68 deg , to simulate temp. patterns expected in commercial transit, distribution and retail shelf display. Fruit heated to 115 deg had a higher damage score than fruits at lower temp., which were more damaged than untreated fruits, both after overnight storage and simulated commercial exposure. In general, at any temp., fruit surface injury increased with length of exposure, while fruit flesh firmness and treatment temp., varied inversely. Control fruit generally had a higher incidence of fungal decay than treated, and fruit heated to 109 deg F for >20 min. and at 115 deg had no decay.