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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2006

Autores

Nunes, MCN (Autor) Outra; Brecht, JK (Autor) Outra; Morais, AMMB (Autor) Outra; Sargent, SA (Autor) Outra

Revista

Título: Journal of the Science of Food and Agriculture

Vol. 86

Páginas: 180-190

ISSN: 0022-5142

Editora: Wiley-Blackwell

Indexação

ISI Web of Knowledge - 67 Citações

Scopus - 77 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 11