Controlling temperature and water loss to maintain ascorbic acid levels in strawberries during postharvest handling
'Chandler', 'Oso Grande' and 'Sweet Charlie' strawberries were stored for 8 days at 1 or 10 degrees C, or 4 days at 20 degrees C, either unwrapped or wrapped in PVC film to retard water loss. Total ascorbic acid (AA) content was expressed on a dry weight basis to correc...
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| Veröffentlicht in: | Journal of food science 1998-11, Vol.63 (6), p.1033-1036 |
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| container_title | Journal of food science |
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| creator | Nunes, M.C.N Brecht, J.K Morais, A.M.M.B Sargent, S.A |
| description | 'Chandler', 'Oso Grande' and 'Sweet Charlie' strawberries were stored for 8 days at 1 or 10 degrees C, or 4 days at 20 degrees C, either unwrapped or wrapped in PVC film to retard water loss. Total ascorbic acid (AA) content was expressed on a dry weight basis to correct for water loss differences between treatments. Loss of AA was low and did not differ between wrapped treatments at 1 and 10 degrees C, but was much greater at 20 degrees C. Wrapping reduced AA loss by 5-fold at 1 and 10 degrees C and by 24-fold at 20 degrees C. The effect was not due to modification of O2 and CO2 levels in wrapped treatments, which was minimal. The results indicate that water loss had a greater effect on AA levels than temperature. Combining wrapping with storage at 1 or 10 degrees C reduced AA loss by 7.5-fold compared to unwrapped strawberries stored at 20 degrees C. |
| doi_str_mv | 10.1111/j.1365-2621.1998.tb15848.x |
| format | Article |
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| ispartof | Journal of food science, 1998-11, Vol.63 (6), p.1033-1036 |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Acids ascorbic acid Biological and medical sciences Food industries food storage Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology nutrient retention postharvest treatment strawberries strawberry Temperature Vitamin C Water water content water loss |
| title | Controlling temperature and water loss to maintain ascorbic acid levels in strawberries during postharvest handling |
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