Quality evaluation of fresh strawberry (Fragaria sp. cv. Earlybrite) during storage in a tropical environment

Abstract

Strawberry (Fragaria sp.) are unique and popular fruit with highly desirable taste and flavour, visual appeal, dietary sources of ascorbic acid, potassium, fibre, simple sugar, perishable products with limits their shelf life. Production of strawberry in Indonesia as a tropical country is cultivated in the valley and mountain area. The objectives of this study were to evaluate the quality of whole fresh strawberry fruit that wrapped in plastic packaging and stored at room temperature for several days in tropical environmental condition (26-31°C) and compare with these stored in a controlled environment (8-11°C). The quality evaluation of fresh strawberry fruit was measured on their physical (fresh weight, size, color and texture of strawberry skin) and nutritional characteristics (water content, Brix, acidity, and ascorbic acid). The results showed that, the quality of whole fresh strawberry stored in lower controlled temperature had longer shelf life than those stored at the room temperature under tropical environmental conditions. Physical quality (the texture of surface skin and skin color changes) and nutritional (water content, soluble solid content, acidity and ascorbic acid) of whole fresh strawberry could be maintained in lower controlled temperature compare with those stored at the room temperature under tropical environmental conditions.