บทคัดย่องานวิจัย

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Photochemical treatment to improve storability of fresh strawberries.

Baka, M.; Mercier, J.; Corcuff, R.; Castaigne, F.; Arul, J.;

Journal of Food Science Year: 1999 Vol: 64 Issue: 6 Pages: 1068-1072 Ref: 35 ref.

1999

บทคัดย่อ

Photochemical treatment to improve storability of fresh strawberries.

The effect of pre-storage exposure to shortwave ultraviolet (UV-C) light on the decay and quality of fresh strawberries was investigated. Fresh strawberries (cv. Kent, 25 to 50% red) were exposed to UV-C at doses of 0.25 and 1.0 kJ/m2 and stored at 4 or 13 deg C. UV treatment controlled the decay caused by Botrytis cinerea at both temperatures and extended the shelf-life of the fruits by 4 to 5 days. UV-treated fruits had a lower respiration rate, higher titratable acidity and anthocyanin content, and were firmer than the untreated fruits. The percentage of free sugars increased faster in UV-treated fruits at the beginning of the storage period. A lower electrical conductivity in fruits treated with 0.25 kJ/m2 suggests a slower rate of senescence compared to the control. A higher electrical conductivity observed with 1.0 kJ/m2 suggests damage to the fruits. Overall, UV treatment at 0.25 kJ/m2 appears to slow down the ripening and senescence of strawberry fruits stored at 4 deg C.