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Advisor(s)
Abstract(s)
Fresh‘Oso Grande’strawberries wrapped in polyvinyl chloride stretch film lost 0.7% of their initial weight during storage for 8 d at 1 °C, whereas unwrapped fruit lost 11%. Greater water loss was associated with darker and less red fruit, lower concentrations of anthocyanins and other soluble phenolics, and higher polyphenol oxidase (PPO) activity. Anthocyanin degradation and oxidation of soluble phenolic compounds, caused possibly by increased PPO activity as a result of water loss, contributed to the development of strawberry surface browning during storage. Proper handling to reduce water loss during postharvest operations should be used to maintain acceptable color of strawberries during shipping and retailing.
Description
Keywords
Weight loss Color Soluble phenolic content Browning index Anthocyanin degradation index
Pedagogical Context
Citation
"Journal of Food Science" . ISSN 0022-1147. 70:1 (2005) S79-S84
Publisher
Wiley Blackwell