Sustainable alternatives for post-harvest strawberry conservation
| Autor: | Josiane Duarte de Carvalho, Flavio Gilberto Herter, Jorge Atílio Benati, Paulo Celso de Mello Farias, Mateus da Silveira Pasa, Tâmara Foster Acosta, Léo Omar Duarte Marques |
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| Rok vydání: | 2020 |
| Předmět: | |
| Zdroj: | OCTOBER 2020. :1670-1674 |
| ISSN: | 1835-2707 1835-2693 |
| DOI: | 10.21475/ajcs.20.14.10.p2550 |
| Popis: | Strawberries show a short post-harvest conservation period. To improve it, the effect of different post-harvest storage temperatures, conservation methods and three different storage periods were tested on ‘San Andreas’ strawberry, right after harvest. The experiment consisted of a three factorial 2 x 5 x 3 (temperatures x methods x storage periods), arranged in a completely randomized design (CRD). Four replications were used for each treatment, each with five sampling units. The treatments tested were: storage temperatures - 1°C and 18°C (T1 and T2); conservation methods - sodium hypochlorite 0.5% (C1), potato starch film 6% + sodium hypochlorite 0.5% (C2), cassava starch film 6% + sodium hypochlorite 0.5% (C3), UV-C radiation (C4), and control (no treatment) (C5); Storage period - 3, 6, and 9 days (D1, D2, D3, respectively). The parameters assessed were flesh firmness, color (hue angle, chroma, and luminosity), soluble solids (SST) and mass loss. Fruit kept at a temperature of 1°C showed better traits than those stored at 18°C, regardless of the method and storage period. Among the conservation methods tested, only UV-C and sodium hypochlorite improved some attributes (firmness and SST) when associated with refrigeration at 1°C. The use of potato and cassava starch is not as expected since they do not improve conservation and the total soluble solids contents. |
| Databáze: | OpenAIRE |
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