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Effects of Different Storage Temperatures on Shelf Life and Quality of Strawberry Fruit after Hot Water Treatment

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  • WANG, Jun
  • LIU, Xiaoning

Abstract

Taking the strawberry fruit from an agro-ecological park in Cangzhou as the experimental material, the effects of different storage temperatures on the shelf life and quality of strawberry fruit were studied. After being treated with hot water at 42℃, the strawberry fruit was stored at (20-25)℃and (4 ± 1)℃, respectively. It was found that the weight loss, cell membrane permeability, titratable acid content and soluble solids content differed between different storage temperatures. At low temperature, the quality of the strawberry fruit was better, and their decay was delayed by 12 d, that is, their shelf life was extended from 2 to 14 d. After hot water treatment, the permeability of the cell membrane and the contents of titratable acid and soluble solids in the strawberry fruit increased. In summary, low temperature can better maintain the quality of strawberry fruit.

Suggested Citation

  • WANG, Jun & LIU, Xiaoning, 2019. "Effects of Different Storage Temperatures on Shelf Life and Quality of Strawberry Fruit after Hot Water Treatment," Asian Agricultural Research, USA-China Science and Culture Media Corporation, vol. 10(11), November.
    • Handle: RePEc:ags:asagre:300963
    DOI: 10.22004/ag.econ.300963
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    Keywords

    Agribusiness;

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