Effect of modified atmosphere packaging on strawberry quality during shelf-life.
Perez, A. G.; Sanz, C.; Olias, R.; Rios, J. J.; Olias, J. M.;
Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 17 Pages: 153-159 Ref: 4 ref.
1997
บทคัดย่อ
Camarosa strawberry fruits were placed in 250 g polyethylene (terephthalate) baskets and wrapped with polyvinylchloride (PVC) or polypropylene (PP) film. Control fruits were placed in baskets and not wrapped. The baskets were stored at 2 deg C for 3 days to simulate refrigerated transport and then kept at 16 deg for 4 days to simulate the shelf-life period. The gas composition inside each basket was analysed at intervals. CO2 levels increased from ambient up to 5% and 15% on day 7 in PVC- and PE-wrapped baskets, respectively. On day 7, fruits in PP-wrapped baskets were significantly firmer than fruits in PVC-wrapped baskets and control fruits. Minor changes in citric acid and vitamin C [ascorbic acid] contents were observed and malic acid decreased slightly in all treatments and the controls over the experimental period. All fruits were darker, less red and less bright by the end of the experimental period, but the colour of fruits from wrapped baskets was better than that of control fruits, in
terms of L*, hue angle and chroma values. There were no significant differences in colour between the 2 plastic film treatments. Flavour development, evaluated as total furanones production, was similar in all samples. Off-flavour development was evaluated. Ethanol was found to be the main volatile compound in relation to off-flavor, reaching 57, 107 and 75 ppm on day 7 in PVC-wrapped, PP-wrapped and control fruits, respectively.