INVESTIGADORES
CIVELLO Pedro Marcos
artículos
Título:
Effect of Combination of heat treatments and modified atmospheres on strawberry fruit quality.
Autor/es:
VICENTE AR; CIVELLO, PM; MARTÍNEZ GA; CHAVES AR
Revista:
ACTA HORTICULTURAE
Editorial:
International Society for Horticultural Science
Referencias:
Lugar: Rotterdam, Netherlands ; Año: 2003 vol. 600 p. 197 - 199
ISSN:
0567-7572
Resumen:
Strawberries (Fragaria
ananassa cv Selva) were put in bags with different permeability to CO2,
O2 and H2O vapor, heat treated in an air oven (45°C, 3 h) and stored at 0°C for 0, 7 or 14 days. After
the treatment, the fruit was maintained at 20°C for 48 h. The effect of heat treatment and
films on fruit firmness, superficial color, anthocyanin content, and decay was
analyzed. Heat-treated fruit maintained firmness and was less susceptible to
fungal attack than the control. Superficial color development and anthocyanin
accumulation were delayed in the case of heat-treated fruit. When the fruits
were treated and packed in bags that retain CO2, the effects were
enhanced and fruit postharvest life was extended. These results show that the
use of heat treatments in combination with refrigerated storage could be a good
alternative to keep strawberry fruit quality. Additional improvement can be
obtained by performing the heat treatment in bags that allow the CO2
produced as a consequence of the enhanced respiration rate during treatment to
be retained.