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Effect of storage conditions and packaging material on postharvest quality attributes of strawberry | ||
| Journal of Horticulture and Postharvest Research | ||
| مقاله 5، دوره 3، Issue 2 - شماره پیاپی 8، آذر 2020، صفحه 195-208 اصل مقاله (754.24 K) | ||
| نوع مقاله: Original Article | ||
| شناسه دیجیتال (DOI): 10.22077/jhpr.2019.2826.1093 | ||
| نویسندگان | ||
| Samina Khalid* 1؛ Maria Majeed1؛ Muhammad Irfan Ullah2؛ Muhammad Shahid1؛ Abdur Rehman Riasat1؛ Tahira Abbas3؛ Hafiz Muhammad Aatif3؛ Amjad Farooq1 | ||
| 1Department of Environmental Sciences, COMSATS University Islamabad, Vehari Campus, Pakistan | ||
| 2Department of Entomology, University of Sargodha, Sargodha (40100), Pakistan | ||
| 3Bahuddin Zakariya University, Bahadur Sub-Campus Layyah, Punjab, Pakistan | ||
| چکیده | ||
| Purpose: Strawberry (Fragaria × ananassa) is highly perishable fruit with a limited postharvest life at room temperature and is vulnerable to postharvest decay due to its high respiration rate, environmental stresses and pathogenic attacks. Research method: To increase the postharvest life of strawberries, a combination of packaging material (polyethylene and perforated polyethylene) along with control and storage conditions {zero energy cool chamber (ZECC) and ambient conditions in laboratory} were tested. Main findings: Mass loss (1.59%) and internal temperature (22.24°C) were significantly reduced while shelf-life (more than 3 days) was enhanced in ZECC as compared to ambient conditions in laboratory with 6.46% mass loss, 23.04°C internal temperature and less than 3 days shelf-life. Packaging material significantly influenced mass loss (%) and electrical conductivity (S/m) of strawberry juice irrespective of its interaction with storage conditions and storage durations. Maximum mass loss (9.11%) and EC (3.74 S/m) were recorded in control samples while, minimum mass loss (1.24%) and EC (3.52 S/m) was recorded in polyethylene enclosed fruit. Irrespective of storage conditions and packaging material pH, TSS, titratable acidity (%) and ascorbic acid (mg100 ml-1) decreased while electrical conductivity (S/m) increased during storage. Limitations: In future study storage duration should be extended by adding more removals to get clear difference in fruit quality and shelf-life under various treatments. Originality/Value: In conclusion ZECC can be used for short term storage of strawberry. | ||
| کلیدواژهها | ||
| Evaporative cool chamber؛ Mass loss؛ Perforated polyethylene؛ Postharvest life؛ Strawberry | ||
| مراجع | ||
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