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Orientador(es)
Resumo(s)
‘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.
Descrição
Palavras-chave
Fragaria Ananassa Color Firmness Acids Soluble solids Anthocyanins Phenolics Ascorbic acid
Contexto Educativo
Citação
"Journal of the science of food and agriculture". ISSN 0022-5142. 86:2 (2006) 180-190
Editora
Society of Chemical Industry