Practical long-term storage of strawberries in refrigerated containers at ice temperature
FOOD SCIENCE & NUTRITION(2020)
摘要
This study investigated the effect of storage temperature in the presence or absence of film packaging on the Benihoppe and Kirapika varieties of Japanese strawberries stored for 28 days at 0 degrees C and 3 degrees C. The study was conducted in a 20-foot reefer container for practicality. Storage at 0 degrees C suppressed decay and reduction in sugars and organic acids more efficiently than that at 3 degrees C. Softening of fruit hardness was also suppressed depending on the variety. The reduction in sugars and organic acids did not affect strawberry palatability. Along with low temperature, long-term storage of strawberries also requires the use of film packaging, which prevents drying. Without film packaging, storage at both 0 degrees C and 3 degrees C decreased fresh weight significantly, resulting in loss of commercial value. In contrast, storage in film packaging decreased weight reduction to <5%, even after 28 days cold storage.
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关键词
organic acid,sensory evaluation,storage temperature,strawberry,sugar
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