INVESTIGADORES
VICENTE Ariel Roberto
artículos
Título:
Quality of heat-treated strawberry fruit during refrigerated storage
Autor/es:
ARIEL R. VICENTE, GUSTAVO A. MARTÝNEZ, PEDRO M. CIVELLO, ALICIA R CHAVES
Revista:
POSTHARVEST BIOLOGY AND TECHNOLOGY
Editorial:
Elsevier Science
Referencias:
Año: 2002 vol. 25 p. 59 - 71
ISSN:
0925-5214
Resumen:
Strawberries cv. Selva were heat-treated in an air oven (45 °C, 3 h) and then stored at 0 °C for 0, 7 or 14 days.
Afterward, fruits were placed at 20 °C and monitored after 24, 48 or 96 h and the effect of heat treatment on the
following parameters was recorded: weight loss, external color, anthocyanin content, firmness, titratable acidity, total
and reducing sugars, fruit decay and count of colony forming units (CFUs) for bacteria and molds. Heat-treated
fruits showed higher hue angle than controls, indicating the delay of red color development. The treatment diminished
fruit lightness (L*), although the effect reverted during holding at 20 or at 0 °C. The application of the treatment
caused an initial weight loss close to 2% but afterwards, heat-treated fruits showed lower weight loss rate at 20 °C.
Heat-treated fruits had lower acidity than controls, but there was no difference in the content of total sugars between
control and treated fruits. Heated fruits were slightly firmer at the end of the treatment, and they softened less than
controls after 24 h at 20 °C. Heat-treated fruits remained firmer than controls after 7 days of cold storage, and the
relative difference in softening persisted after 48 h at 20 °C. However, no difference in treated and control fruit
firmness was observed after 14 days of storage at 0 °C and following 48 h at 20 °C. In the absence of storage,
heat-treated fruits showed lower decay at 20 °C than controls. After 7 days at 0 °C followed by 72 h at 20 °C, the
percentage of decayed fruits was lower in heat-treated than in control fruits. The treatment decreased the initial
bacterial population, but did not modify the amount of mold initially present. After 7 days of cold storage, the CFU
number for bacteria were lower in treated than in control fruits. This difference was still significant after 48 h at
20 °C. In the case of molds, heat-treated fruits that were stored for 7 or 14 days at 0 °C and then transferred to
20 °C for 48 h showed lower CFU value than controls.
caused an initial weight loss close to 2% but afterwards, heat-treated fruits showed lower weight loss rate at 20 °C.
Heat-treated fruits had lower acidity than controls, but there was no difference in the content of total sugars between
control and treated fruits. Heated fruits were slightly firmer at the end of the treatment, and they softened less than
controls after 24 h at 20 °C. Heat-treated fruits remained firmer than controls after 7 days of cold storage, and the
relative difference in softening persisted after 48 h at 20 °C. However, no difference in treated and control fruit
firmness was observed after 14 days of storage at 0 °C and following 48 h at 20 °C. In the absence of storage,
heat-treated fruits showed lower decay at 20 °C than controls. After 7 days at 0 °C followed by 72 h at 20 °C, the
percentage of decayed fruits was lower in heat-treated than in control fruits. The treatment decreased the initial
bacterial population, but did not modify the amount of mold initially present. After 7 days of cold storage, the CFU
number for bacteria were lower in treated than in control fruits. This difference was still significant after 48 h at
20 °C. In the case of molds, heat-treated fruits that were stored for 7 or 14 days at 0 °C and then transferred to
20 °C for 48 h showed lower CFU value than controls.
caused an initial weight loss close to 2% but afterwards, heat-treated fruits showed lower weight loss rate at 20 °C.
Heat-treated fruits had lower acidity than controls, but there was no difference in the content of total sugars between
control and treated fruits. Heated fruits were slightly firmer at the end of the treatment, and they softened less than
controls after 24 h at 20 °C. Heat-treated fruits remained firmer than controls after 7 days of cold storage, and the
relative difference in softening persisted after 48 h at 20 °C. However, no difference in treated and control fruit
firmness was observed after 14 days of storage at 0 °C and following 48 h at 20 °C. In the absence of storage,
heat-treated fruits showed lower decay at 20 °C than controls. After 7 days at 0 °C followed by 72 h at 20 °C, the
percentage of decayed fruits was lower in heat-treated than in control fruits. The treatment decreased the initial
bacterial population, but did not modify the amount of mold initially present. After 7 days of cold storage, the CFU
number for bacteria were lower in treated than in control fruits. This difference was still significant after 48 h at
20 °C. In the case of molds, heat-treated fruits that were stored for 7 or 14 days at 0 °C and then transferred to
20 °C for 48 h showed lower CFU value than controls.
L*), although the effect reverted during holding at 20 or at 0 °C. The application of the treatment
caused an initial weight loss close to 2% but afterwards, heat-treated fruits showed lower weight loss rate at 20 °C.
Heat-treated fruits had lower acidity than controls, but there was no difference in the content of total sugars between
control and treated fruits. Heated fruits were slightly firmer at the end of the treatment, and they softened less than
controls after 24 h at 20 °C. Heat-treated fruits remained firmer than controls after 7 days of cold storage, and the
relative difference in softening persisted after 48 h at 20 °C. However, no difference in treated and control fruit
firmness was observed after 14 days of storage at 0 °C and following 48 h at 20 °C. In the absence of storage,
heat-treated fruits showed lower decay at 20 °C than controls. After 7 days at 0 °C followed by 72 h at 20 °C, the
percentage of decayed fruits was lower in heat-treated than in control fruits. The treatment decreased the initial
bacterial population, but did not modify the amount of mold initially present. After 7 days of cold storage, the CFU
number for bacteria were lower in treated than in control fruits. This difference was still significant after 48 h at
20 °C. In the case of molds, heat-treated fruits that were stored for 7 or 14 days at 0 °C and then transferred to
20 °C for 48 h showed lower CFU value than controls.