Agriculture Reference
In-Depth Information
Table 11.11
Effect of Post-harvest Heat Treatment on Strawberry Fruit Quality.
Optimum
temperature
(°C)
Duration
(min)
Storage
condition
Cultivar
Method
Effects on fruit quality during storage
Reference
cvs. Fresno,
Lassen, Shasta,
Solana, Z5A
Humid air
44
—
⇓ post-harvest decay
Couey and Follstad (1966)
cv. Chandler
Humid air
43 and 46
80
⇑ severe berry damage
Yoshikawa
et al
. (1992)
cv. Tudla
Water
immersion
45
15
⇓ post-harvest decay, ⇔ berry colour
Garcia
et al
. (1995; 1996)
cv. Selva
Air oven*
42 and 48
180
0°C overnight
followed by
3 d at 20°C
⇓ post-harvest decay, ⇓ loss in
firmness, ⇑ L*, ⇓ increase in a*/b*
⇓ PAL activity and anthocyanins
accumulation
Civello
et al
. (1997)
⇑ HSP (88, 76.5, 69, 19 and 17 kDa)
cvs. Elsanta
Microwave
(91 W)
42
4 min
12°C for 12 d
⇓ post-harvest decay (
B. cinerea
)
Elmsallati (2000)
cv. Elsanta
Water
immersion
40, 43, 45
and 48
3, 5, 10
and
15
12°C for 10 d
in dark
⇔ post-harvest decay (
B. cinerea
)
⇓ firmness, ⇑ severe berry damage
> 45°C,
Marquenie
et al
. (2002)
cv. Selva
Air oven*
45
180
0°C for 0, 7, 14 d
followed by
2-4 d at
20°C
⇑ H° (delay in red colour development)
⇓ TA, ⇓ loss in firmness, ⇔ sugars,
⇓ CFU bacterial population,
⇓ post-harvest decay
Vicente
et al
. (2002)
cv. Elsanta
Water
immersion
40 or 45
3
12°C for 10 d
in dark
⇓ post-harvest decay (
B. cinerea
)
⇑ post-harvest decay (
B. cinerea
)
⇑ external damage and ⇓ firmness
at 45°C, but not at 40°C
Marquenie
et al
. (2003)
40 or 45
15
cv. Aromas
Water
immersion
45-63
15
⇓ post-harvest decay (
B. cinerea
)
⇓ berry shine, ⇑ berry shrivel
Wszelaki and Mitcham (2003)
cv. Selva
Air oven*
45
180
20°C for 2 d
⇓ loss in firmness, ⇓ hemicellulose
degradation and HCl soluble
pectins, ⇓ water-soluble pectins.
Cell wall degradation of internal
and external tissue varied.
Vicente
et al
. (2005)
Note:
⇓
, decrease;
⇑
, increase;
⇔
, no effect; CFU, colony forming units; HSP, heat-shock protein; H° [
=
arctan b*/a*], hue angle; PAL, phenylalanine
ammonia lyase; TA, titratable acidity; TSS, total soluble solids; *
=
covered with PVC film (15
μ
m) to reduce water loss; initial fruit surface (10 mm)
temperature of 23°C increased to 40°C during 1 h and then maintained at 42°C.
