บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Laboratory and sensory quality evaluation of strawberries during storage as related to microbiological and physiological spoilage processes.

Ragaert P., Devlieghere F., Loos S., Dewulf J., Van Langenhove H., Debevere, J.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.84

2004

บทคัดย่อ

Laboratory and sensory quality evaluation of strawberries during storage as related to microbiological and physiological spoilage processes. In literature, there is little known about the contribution of microbiological processes o­n the quality degradation of fruits and vegetables. In this study, quality of strawberries during storage was evaluated through some quality factors by laboratory and sensory analyses.The latter was performed by means of a trained taste panel.The laboratory measurements consisted of headspace analysis of O2, CO2 and volatile compounds, microbiological analysis and analysis for pH, total acidity, suspended solids and sugars and acids by HPLC-analysis.It was the aim to investigate the influence of microbiological activity o­n the evolution of different quality factors.

Two batches of strawberries were stored under different gas (EMA-air) and temperature (7 °C-22 °C) conditions.The first batch was contaminated with low numbers of yeasts and mould that, during storage, never exceeded the limit o­n which microbiological metabolite production or sugar consumption could affect quality.These microbiological activities of yeasts and moulds o­n strawberries were studied in previous experiments by means of simulation media.The second batch of strawberries was contaminated with higher numbers of micro-organisms, resulting in higher counts during storage that could influence the quality of strawberries.At the beginning of storage of strawberries from batch 2, o­nly quality evolutions caused by physiological processes were detected.Thereafter, due to the increasing amount of yeasts and moulds in combination with the progress of physiological processes, quality as judged by sensory analysis reached an unacceptable level.Volatile compounds, such as ethyl acetate and ethanol were produced both by microbiological and physiological processes.Quality evolutions could also be related to laboratory measurements.A different evolution pattern was observed from strawberries from batch 1, due to the lower microbiological contamination.Also some interesting evolutions due to different storage temperatures, different gas conditions and different degrees of damage could be observed.