Effects of hot water and UV-C on mineral content changes in two strawberry cultivars  stored at different temperatures

Şeyda ÇAVUŞOĞLU

doi:10.3906/tar-1802-123

Abstract

In this study, two standard strawberry cultivars, Rubygem and Sabrina, were treated with UV-C (254 nm), hot water (60° C for 10 s), and UV-C + hot water after harvesting and stored in modified atmosphere packaging (MAP) at 0 °C and 5 °C. The variations in mineral contents including phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), copper (Cu), manganese (Mn), sodium (Na), and zinc (Zn) were analyzed during storage periods. Analysis of variance for storage temperature, storage time, cultivar, and treatments showed that storing both cultivars at different temperatures followed by all treatments caused some increases in P and Mg contents as well as a decrease in Ca content. The treatments had both increasing and decreasing effects on Cu and Na contents. Moreover, increases in K, Mn, and Zn contents were observed in all treatments except for UV-C and UV-C + hot water applications for cultivar Rubygem.

Highlights

Horticultural crops are a source of vitamins and minerals that are potentially useful for human health (Ercisli et al, 2008b; Sengul et al, 2011).Strawberry (Fragaria × ananassa Duch.) is a very important fruit in human diets
The results on P contents showed that the treatments had different effects on storage time at different storage temperature as well as in fruit varieties
The results on Ca contents (Table 3) showed that in Rubygem fruits at 0 °C storage temperature, there were significant differences among all treatments except for UV-C application (P < 0.05), but at 5 °C the differences were significant in all treatments

Summary

Introduction

Horticultural crops are a source of vitamins and minerals that are potentially useful for human health (Ercisli et al, 2008b; Sengul et al, 2011).Strawberry (Fragaria × ananassa Duch.) is a very important fruit in human diets. In Sabrina fruits at 0 °C storage temperature, there are significant differences in all treatments, even controls, but at 5 °C, UV-C, and UV-C + hot water the treatments were statistically significant different (P < 0.05).

Results

Conclusion