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Orientador(es)
Resumo(s)
'Sweet Charlie' strawberries were wrapped with PVC polymeric film, and forced-air precooled after delays of O, 6 or 8 hours at 30°C to study the effect of delaying precooling on physical and chemical quality characteristics of the strawberry. Non-wrapped fruits were used as a control. Evaluations were performed after storage for one week at 1°C plus one day at 20°C. Delaying the precooling resulted in less attractive fruits and loss of quality characteristics.
Wrapped strawberries maintained better appearance and quality than nonwrapped
berries.
Descrição
Palavras-chave
Strawberry Forced air cooling Packaging Colour Firmness Ascorbic acid Sugars Water loss
Contexto Educativo
Citação
NUNES, M. C. N....[et al] - Effects of delays to cooling and wrapping on strawberry quality (cv. Sweet Charlie). Food Control. ISSN 956-7135. Vol. 6 n.º 6 (1995), p. 323-328
Editora
Elsevier