Re-cooling of strawberries after air-shipment delays fruit senescence.
Laurin E., Nunes M.C.N., Emond J.P.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. Page. 20
2004
บทคัดย่อ
Re-cooling of strawberries after air-shipment delays fruit senescence.
The objectives of this work were to evaluate the effect of temperature abuse during a simulated air-cargo shipment on the quality of strawberries and to determine the most appropriate cooling method to be used following air-shipment in order to reduce fruit quality loss.Freshly harvested ‘Kent’ strawberries (Fragaria x ananassa Duch.) were room cooled to 4 °C within 4 hours immediately after harvest.Fruit were then packed in 0.47 L plastic clamshell containers and stored at 20 °C and 60-70% RH for 20 hours to simulate time delays, temperature and humidity typically encountered during air-shipment.After that period, the strawberries were either forced-air re-cooled at 0 °C, room re-cooled at 0 °C, or held at 20 °C to simulate different facility conditions available at the airports.After re-cooling, the fruit were transferred to 0 °C and 85-90% RH and fruit quality evaluated after harvest, after air-shipment, after re-cooling treatment, after 6 and 10 days.Temperature abuse resulted in increased weight loss, darkening and toughening of the fruit, and decreased titratable acidity and soluble solids and anthocyanin contents.Results pointed out that re-cooling treatment to re-cool temperature abused strawberries while in transit at the airport and/or after air shipment did not provide an advantage over the room re-cooling at 0 °C.