Physicochemical changes during strawberry development in the field compared to those that occur in harvested fruit during storage

• Type: Article in International Scientific Journal
• Date: 2006

Authors

Nunes, MCN (Author) Other; Brecht, JK (Author) Other; Morais, AMMB (Author) Other; Sargent, SA (Author) Other

Journal

Title: Journal of the Science of Food and Agriculture

Vol. 86

Pages: 180-190

ISSN: 0022-5142

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 67 Citations

Scopus - 77 Citations

Other information

Authenticus ID: P-004-NMN

DOI: 10.1002/jsfa.2314

Abstract (EN): 'Chandler', 'Oso Grande' and 'Sweet Charlie' strawberry cultivars were harvested at four stages of color development ranging from color break to full red and stored in the dark for 8 days at 1 degrees C. Changes in the physical and chemical characteristics of fruit during storage were compared with those occurring during development in the field. Strawberry fruit harvested at the three-quarters colored and full red stages continued their development and ripening during storage. However, fruit harvested at the color break and half-colored stages did not develop like those ripened in the field. Strawberries harvested at the three-quarters colored stage developed the same pH, acidity, soluble solids, ascorbic acid and total phenolics content during storage as the at-harvest levels present in strawberries harvested at the full red stage. In addition, three-quarters colored strawberries were as firm and red after storage as the full red stage fruit were at the time of harvest. Thus, strawberries harvested at the three-quarters colored stage can be stored for a longer period than strawberries harvested full red while retaining better color and firmness. (c) 2005 Society of Chemical Industry.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11