Abstract
Abstract This work was carried out to evaluate the effect of fruit ripening stage at harvest (“1/3 ripe” and “3/4 ripe”, respectively with 30% and 75% of red color) and passive modified atmosphere (MA) and active MA (with initial initial low O2 and/or high CO2) on quality of ‘San Andreas’ strawberries, with emphasis on bioactive compounds and metabolites of fermentative metabolism. The treatments evaluated were: control; passive MA [low density polyethylene (LDPE) packaging of 40 µm]; active MA with initial low O2 (1 kPa); active MA with initial high CO2 (30 kPa); and active MA with initial low O2 (1 kPa) and high CO2 (30 kPa). After 14 days of storage (0.5±0.2°C/92±2% RH) followed by two days of shelf life (20±5°C/65±10% RH), fruit weight loss was higher in control fruit. Soluble solids content and titratable acidity were not different between treatments. Fruit harvested “1/3 ripe” were firmer and had less intense red color after storage than fruit harvested “3/4 ripe”. Storage conditions did not affect fruit texture maintenance, but all MA conditions delayed fruit red color evolution, regardless of ripening stage at harvest. Strawberries harvested “1/3 ripe” and stored in active MA with initial high CO2 had lower incidence and severity of decay. In general, total phenolic compounds (TPC) and total antioxidant activity (TAA) were higher in fruit harvested “1/3 ripe”. The metabolites of the fermentative metabolism were higher in fruit harvested “3/4 ripe” and stored in active MA with initial low O2. Fruit harvested “1/3 ripe” had higher values of TPC and TAA and lower incidence of decay after storage. The use of active MA with initial high partial pressure of CO2 preserves the postharvest life of ‘San Andreas’ strawberries, by reducing decay without increasing the metabolites of the fermentative metabolism.
Highlights
Strawberry (Fragaria x ananassa) is considered one of the most important fruit in the world, being consumed in natura or in a wide range of processed products
Active modified atmosphere (MA) with initial low O2 (1 kPa) had an increase of O2, reaching 11.1 kPa at 12 days of storage, while CO2 increased to 5.0 kPa at 9 days of storage
Active MA with initial low O2 and high CO2 had a reduction of CO2 similar to the treatment of active MA with initial high CO2, while O2 had an increase of O2 similar to the treatment of active MA with initial low O2
Summary
Strawberry (Fragaria x ananassa) is considered one of the most important fruit in the world, being consumed in natura or in a wide range of processed products. The distribution and commercialization of strawberry in natura at long distances is restrict due to its high perishability, soft texture, high loss of texture and high susceptibility to decay (LU et al, 2018) Postharvest handling practices, such as cold storage, change of storage atmosphere, physical treatments and fruit treatment with edible coatings can reduce the rate of deterioration and maintain product quality after prolonged storage and during marketing (SIDDIQUI, 2018). There are no studies regarding the antioxidant activity, phenolic content and metabolites of fermentation metabolism at postharvest due to ripening stage at harvest and the use of conservation technologies in ‘San Andreas’ strawberries produced under Brazilian edaphoclimatic conditions. This work was carried out to evaluate the effect of fruit ripening stage at harvest and modified atmosphere (MA) condition (passive or active) on quality of ‘San Andreas’ strawberries, with emphasis on bioactive compounds and metabolites of fermentative metabolism. Data were submitted to analysis of variance and treatment means compared by Tukey’s test (p
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
