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Physicochemical changes during strawberry development in the field compared with those that occur in harvested fruit during storage

2006Artigo científico Acesso aberto
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dc.contributor.authorNunes, M. Cecilia N.
dc.contributor.authorBrecht, Jeffrey K
dc.contributor.authorMorais, Alcina M. M. B.
dc.contributor.authorSargent, Steven A
dc.date.accessioned2011-10-21T15:41:44Z
dc.date.available2011-10-21T15:41:44Z
dc.date.issued2006
dc.description.abstract‘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.por
dc.identifier.citation"Journal of the science of food and agriculture". ISSN 0022-5142. 86:2 (2006) 180-190por
dc.identifier.urihttp://hdl.handle.net/10400.14/6724
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSociety of Chemical Industrypor
dc.relation.publisherversionThe definitive version is available at www3.interscience.wiley.compor
dc.subjectFragariapor
dc.subjectAnanassapor
dc.subjectColorpor
dc.subjectFirmnesspor
dc.subjectAcidspor
dc.subjectSoluble solidspor
dc.subjectAnthocyaninspor
dc.subjectPhenolicspor
dc.subjectAscorbic acidpor
dc.titlePhysicochemical changes during strawberry development in the field compared with those that occur in harvested fruit during storagepor
dc.typejournal article
dspace.entity.typePublication
person.familyNameBernardo
person.givenNameAlcina M.M.
person.identifierM-5215-2013
person.identifier.ciencia-idEB10-A13C-2748
person.identifier.orcid0000-0002-1059-9649
person.identifier.ridM-5215-2013
person.identifier.scopus-author-id7006325245
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication7d4bb84a-d049-417f-9d54-8b48219af15f
relation.isAuthorOfPublication.latestForDiscovery7d4bb84a-d049-417f-9d54-8b48219af15f

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