Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6724
Título: Physicochemical changes during strawberry development in the field compared with those that occur in harvested fruit during storage
Autor: Nunes, M. Cecilia N.
Brecht, Jeffrey K
Morais, Alcina MMB
Sargent, Steven A
Palavras-chave: Fragaria
Ananassa
Color
Firmness
Acids
Soluble solids
Anthocyanins
Phenolics
Ascorbic acid
Data: 2006
Editora: Society of Chemical Industry
Citação: "Journal of the science of food and agriculture". ISSN 0022-5142. 86:2 (2006) 180-190
Resumo: ‘Chandler’, ‘Oso Grande’ and ‘Sweet Charlie’ strawberry cultivars were harvested at four stages of color development ranging from color break to full red and stored in the dark for 8 days at 1 ◦C. Changes in the physical and chemical characteristics of fruit during storage were compared with those occurring during development in the field. Strawberry fruit harvested at the three-quarters colored and full red stages continued their development and ripening during storage. However, fruit harvested at the color break and half-colored stages did not develop like those ripened in the field. Strawberries harvested at the three-quarters colored stage developed the same pH, acidity, soluble solids, ascorbic acid and total phenolics content during storage as the at-harvest levels present in strawberries harvested at the full red stage. In addition, three-quarters colored strawberries were as firm and red after storage as the full red stage fruit were at the time of harvest. Thus, strawberries harvested at the three-quarters colored stage can be stored for a longer period than strawberries harvested full red while retaining better color and firmness.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6724
Versão do Editor: The definitive version is available at www3.interscience.wiley.com
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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