Effects of different pre-storage heat treatments on the shelf quality and mold control of strawberry fruit

被引：0

作者：

Tu, K. ^{[1
]}

Chen, L. ^{[1
]}

Pan, X. J. ^{[1
]}

机构：

[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

来源：

PROCEEDINGS OF THE IVTH INTERNATIONAL CONFERENCE ON MANAGING QUALITY IN CHAINS, VOLS 1 AND 2: THE INTEGRATED VIEW ON FRUITS AND VEGETABLES QUALITY | 2006年 / 712期

关键词：

fresh strawberry; hot water; hot air; quality; decay; respiration; heat damage;

D O I：

10.17660/ActaHortic.2006.712.104

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

摘要：

Fresh harvested Strawberries (Fragaria x ananassa Duch. cv. YongFeng) were subjected to heat treatments. Based on preliminary experiments, four treatment conditions were applied to strawberries by exposure to hot air (46 degrees C, 1 h and 48 degrees C, 30 min) and immersion in hot water (44 degrees C, 20 min and 46 degrees C, 15 min). Afterwards, the fruits respiration and quality were monitored after 1 day of cold storage (1 degrees C) and during 3 days of shelf life (18 degrees C) conditions. It was found that fruits with heat treatments had weaker respiration. Hot water immersion was effective in control of Rhizopus stolonifer which is one category of mold often causing postharvest decay of strawberry. Fruits heated at 48 degrees C, 30 min with hot air and 44 degrees C, 20 min with hot water had higher quality values than others.

引用

页码：805 / +

页数：3

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