บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of storage temperature under the quality of Oso Grande strawberry.

Brackmann, A., Freitas, S. T., Mello, A. M. and Neuwald, D. A.

Revista Brasileira de Agrociencia. Volume 8, Number 1, 2002. Pages 77-78.

2002

บทคัดย่อ

Effect of storage temperature under the quality of 'Oso Grande' strawberry.

A study was conducted to evaluate the effect of storage temperature on the postharvest quality of strawberries (cv. Oso Grande). Treatments consisted of different temperatures: 0, -0.5, -0.8, -1.6 deg C. After a storage period 19 days plus 2 days at 20 deg C, fruits were analysed. In terms of pulp firmness, titratable acidity and total soluble solids, the best results were recorded at 0 deg C. The percentage of rottenness in fruits was less upon treatment with -1.6 deg C, but in this temperature, cold damage occurred in the fruits. It is concluded that when storing Oso Grande strawberries, temperatures between 0 and -1.6 deg C may be used. However, at 0 deg C, fruits will be more firm and acidic, while those stored at -1.6 deg C will have less incidence of rottenness.