Influence of self-produced CO2 on postharvest life of heat-treated strawberries
- Vicente, Ariel Roberto
- Martinez, Gustavo Adolfo
- Chaves, Alicia Raquel
- Civello, Pedro Marcos
DOIAbstract
Strawberries cv. Selva (75 or 90% superficial red color) were packaged with films having different permeability properties, heat-treated in an air oven (45 8C, 3 h), stored at 0 8C for 0, 7 or 14 days and then transferred to 20 8C for 2 days. The percentage of CO2 in the package atmosphere and the effect of heat treatment on the following parameters were recorded: weight loss, external color, lightness, anthocyanin content, firmness, titratable acidity, pH, total sugar, total phenol and fruit decay. The application of heat treatment alone reduced fungal decay and delayed red color development and fruit softening. When the treatment was performed on fruit in films that allowed retention of part of CO2 produced during heating, the delay of fr...
Add to ORKG