Quality and shelf-life of strawberry fruits in different packages during storage

被引：0
|
作者：
Singh, Akath [1 ]
Nath, Amit [1 ]
Buragohain, Juri [1 ]
Deka, Bidyut C. [1 ]
机构：
[1] ICAR Res Complex NEH Reg, Div Hort, Umiam 793103, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2008年 / 45卷 / 05期
关键词：
strawberry fruits; shelf-life; quality; packaging; storage;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Weight loss, decay and chemical changes associated with ripening of strawberry fruits were monitored during storage at ambient condition (13-24 degrees C and RH-70%). Weight and decay losses were minimum in fruits treated with CaCl(2) (2%) in high density polyethylene crates. Total soluble solids and acidity decreased during storage in all the treatments; decrease being least in fruits packed in perforated HDPE crates/PET punnets treated with CaCl(2) (2%). Irrespective of treatments maximum amount of ascorbic acid and anthocyanin responsible for redness of strawberry were found on 6(th) day of storage in fruits packed in HDPE crates, treated with Ca (NO(3))(2) (1.5%). Shelf-life of strawberry fruits was 6 days when treated with CaCl(2) (2%) and packed in HDPE crates.
引用
收藏
页码：439 / 442
页数：4
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