Effect of heat treatment on strawberry fruit damage and oxidative metabolism during storage
- Vicente, Ariel Roberto
- Martinez, Gustavo Adolfo
- Chaves, Alicia Raquel
- Civello, Pedro Marcos
DOIAbstract
Strawberries (Fragaria × ananassa Duch., cv. Selva) were heat-treated in an air oven (45 °C, 3 h). After treatment, the fruit were stored at 0 °C for 0, 7 or 14 d, and then held for 2 d at 20 °C. Respiration rate, hydrogen peroxide level, potassium leakage, antioxidant capacity, ascorbic acid, superoxide dismutase (SOD), ascorbate peroxidase (APX) and pyrogallol peroxidase (POD) activities were measured. Heat-treated fruit showed lower decay and less tissue damage than control fruit as judged by changes in ion leakage, respiration rate and pyrogallol peroxidase (POD). Heat-treated fruit also presented lower levels of H2O2 than control fruit during storage. In addition, antioxidant capacity was higher in heat-treated fruit both after 1 d at ...
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