scholarly journals Brazilian Peach (Prunus Persica) and Passion Fruit (Passiflora Edulis) Nectars: Good Source of Vitamin C and Anthocyanins?

2016 ◽  
Vol 5 (2) ◽  
pp. 50
Author(s):  
Sandra M. Barbalho ◽  
Alda M. Otoboni ◽  
Paulo Marinelli ◽  
Claudia Bezerra ◽  
Adriana Meneghini ◽  
...  
Keyword(s):  
Citric Acid ◽  
Vitamin C ◽  
Prunus Persica ◽  
Daily Intake ◽  
Titratable Acidity ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Brazilian Legislation ◽  
Total Carbohydrates

<p>Peach and passion fruit nectars are well accepted by consumers and promise important sources of bioactive compounds. In this study it was analyzed vitamin C; anthocyanins; pH; total soluble solids; titratable acidity; total carbohydrates and <em>Ratio </em>(<em>Ratio</em> of total solids to citric acid) in different brands of peach and passion fruit nectar and results were compared to the Brazilian Legislation. Values of Vitamin C, anthocyanins, pH, soluble solids, titratable acidity, and total carbohydrates<em> </em>were analyzed. Results showed many variations in acidity, total soluble solids, carbohydrates and <em>Ratio</em> of nectars of the different brands. Peach and passion fruit nectars marketed in Brazil are good alternatives of ingesting vitamin C as all brands have more than 30% of the recommended daily intake, however, most brands possesses values much higher than stated on the labeling. For anthocyanins values, although there are patterns in Brazilian law, it can be seen from the results that there is great variation between the brands and some have very low values, indicating that the incorporation of this parameter on the labeling would be important once more aware and concerned consumers could choose the brand they thought most appropriate for their need. In conclusion it is possible to say the peach and passion fruit nectars marketed in Brazil are good alternatives of ingesting vitamin C as all brands have more than 30% of the recommended daily intake indicating they are considered “rich in vitamin C”. Although, in the other hand, brands of both flavors are found in amounts higher than stated on the labeling. Values of soluble solids, acidity in citric acid and total carbohydrates are according Brazilian Legislation. Values of<em> Ratio </em>indicate that the nectars analyzed are adequate according to acceptability parameters.</p>

scholarly journals Chemical evaluation of pulp and residue pulp of organic blackberry, cv. Tupy.

2010 ◽  
Vol 1 (1) ◽  
pp. 43 ◽  
Author(s):  
Angela Kwiatkowski ◽  
Gislaine França ◽  
Dalany Menezes Oliveira ◽  
Cássia Inez Lourenzi Franco Rosa ◽  
Edmar Clemente
Keyword(s):  
Citric Acid ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fruit Pulp ◽  
Organic System ◽  
Total Soluble Solids ◽  
Tukey Test ◽  
Chemical Evaluation

<p>The objective of this study was to evaluate the pulp and the residue pulp of blackberry (Rubus spp), cultivar Tupy, produced in organic system. The concentrations of phenolic compounds, anthocyanins, total soluble solids (TSS), titratable acidity (TTA), TSS/TTA and vitamin C were analysed. The results of phenolic compounds and anthocyanins ranged from 41.94 to 91.23 and from 103.00 to 150.32 mg/100 g, respectively. For both samples SST resulted in 8.60, 8.00 and 7.85 &deg;Brix fruit, pulp and residue pulp respectively. ATT ranged from 0.286 to 0.315 g/citric acid L, and for whole fruit and pulp residue, respectively. The content of vitamin C was lower for the residue pulp analysis. The values of TSS and TTA did not differ significantly by Tukey test (p&gt; 0.05). From these results we can make the inference that the residue pulp of blackberry cv. Tupy, produced in an organic system, has the amount of anthocyanins and compounds that can be used by the industry as a source for food enrichment.</p><p>&nbsp;</p><p>DOI:&nbsp;<a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102">http://dx.doi.org/10.14685/rebrapa.v1i1.9</a></p><p>&nbsp;</p>

scholarly journals Addition of preservatives to minimally processed ‘BRS Kampai’ peaches (Prunus persica L.)

2020 ◽  
pp. 1394-1398
Author(s):  
Caroline Farias Barreto ◽  
Renan Navroski ◽  
Roseli de Mello Farias ◽  
Marines Batalha Moreno Kirinus ◽  
Carlos Roberto Martins ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Prunus Persica ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Randomized Design ◽  
Pvc Film ◽  
Natural Characteristics

Fruits that go through processes of sanitation, peeling, cutting and packaging, to be consumed soon afterwards, are called minimally processed fruits. Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutions which contained preservatives. The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicate and six slices of peaches in every replicate. Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v). Afterwards, they were placed on trays, covered with 9µ PVC film and stored at 4±1ºC for 0 (S1), 6 (S2) and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v) was the most efficient one to control oxidation; its values of browning indexes were the lowest ones, i. e., 15.62 (S1), 17.74 (S2) and 17.58 (S3). Besides, it kept the creamy-white color of the pulp throughout storage time.

scholarly journals Evaluation of the yield and some components in the fruit of blue honeysuckle (Lonicera caerulea var. edulis Turcz. Freyn.)

2010 ◽  
Vol 22 (1) ◽  
pp. 45-50 ◽  
Author(s):  
Monika Małodobry ◽  
Monika Bieniasz ◽  
Ewa Dziedzic
Keyword(s):  
Vitamin C ◽  
Titratable Acidity ◽  
Fruit Yield ◽  
Soluble Solids ◽  
Marketable Yield ◽  
Lonicera Caerulea ◽  
Total Soluble Solids ◽  
Experimental Station ◽  
Blue Honeysuckle

Abstract The experiment was carried out in the Garlica Murowana Experimental Station of University of Agriculture in Krakow, Poland, between 2005 and 2008. Fruit yield, mass of 100 berries, content of total soluble solids, vitamin C, anthocyanins and titratable acidity were estimated. It was shown that ‘Atut’ honeysuckle started vegetation, flowering and cropping periods earlier than ‘Duet’. However, greater marketable yield and mass of 100 berries were obtained for ‘Duet’. ‘Atut’ fruit revealed a significantly higher content of anthocyanins. The studied honeysuckle cultivars did not differ if estimated on the basis of total soluble solids and vitamin C content in the fruit.

scholarly journals Characterization of rambutan (Nephelium lappaceum) fruits from outstanding mexican selections

2011 ◽  
Vol 32 (4) ◽  
pp. 1098-1104 ◽  
Author(s):  
Marian Guadalupe Hernández Arenas ◽  
Daniel Nieto Angel ◽  
María Teresa Martínez Damian ◽  
Daniel Teliz Ortiz ◽  
Cristian Nava Díaz ◽  
...  
Keyword(s):  
Vitamin C ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Nephelium Lappaceum ◽  
Sensorial Evaluation ◽  
Total Seed ◽  
June July

Fruits of five regional selections of rambutan (Nephelium lappaceum L.) were characterized to identify those with international marketing quality to promote their propagation in Mexico, improvement and conservation in germoplasm bank. The fruits were harvested in June, July, and August 2008 and, after each harvest, were assessed for shape (length/diameter), firmness, fruit weight, number of fruits per kilogram, weight and percentage of pericarp, seed and aril, total soluble solids, total sugars, vitamin C content, pH, and titratable acidity. In addition, a sensorial evaluation was carried out with 31 panelists who graded each selection for color, sweetness, and acidity. Fruits of five selections were ovoid, and with the following characteristics: firmness values from 43.7 to 51.0 N, fruit weight ranged from 22.4 to 34.7 g, registering from 28.9 to 45.0 fruits per kg; pericarp weight from 10.5 to 17.3 g (45.9 to 49.9% of the total fruit weight); total seed weight from 2.2 to 2.5 g (7.0 to 10.0%); average arils weight from 8.9 to 13.1 g (37.5 to 41.4%). The fruits had high contents of total soluble solids (17.8 to 20.4 ºBrix), total sugars (211.95 to 242.70 mg/100g in the edible portion), vitamin C (37.9 to 69.1 mg/100 g), pH 5.0, and titratable acidity of 0.20 to 0.28%. The fruits from the RT-01 and RT-05 selections had better attributes in fruit weight, total soluble solids and titratable acidity and were better accepted by the panelists. Harvest date significantly affects rambutan fruit quality; at the middle and end of the season harvested fruits had better qualitative characteristics for the marketing.

scholarly journals Fruit quality of wild, sweet and yellow passion fruit genotypes in Distrito Federal, Brazil

2021 ◽  
Vol 37 ◽  
pp. e37064
Author(s):  
Daiane da Silva Nóbrega ◽  
Ana Clara Nunes Mendes ◽  
José Ricardo Peixoto ◽  
Michelle Souza Vilela ◽  
Fábio Gelape Faleiro ◽  
...  
Keyword(s):  
Fruit Quality ◽  
Titratable Acidity ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Width Ratio ◽  
Total Soluble Solids ◽  
Length Width ◽  
Fruit Mass ◽  
Yellow Passion Fruit

Despite the importance of passion fruit for the Brazilian fruit market, there are still many agronomic and fruit quality problems to be solved, in order to increase this crop performance. The objective of this study was to evaluate the quality of twelve genotypes of wild, sweet and yellow passion fruit, aiming to identify promising materials considering fruit quality, in Federal District, Brazil. An experiment was carried out at the Água Limpa Farm of the Universidade de Brasília (UnB) from 2016 to 2018, in a randomized block design, with 12 treatments, 4 replicates and 6 plants/plot. At the harvesting time, six fruits per plot were randomly collected for the following physicochemical analysis: fruit mass, pulp mass with and without seeds, length/longitudinal diameter, width/transverse diameter, length/width ratio, husk thickness, predominant color of the pulp (L*, C*, h*), number of seeds, seed size, total soluble solids content, total titratable acidity, total soluble solids/total titratable acidity ratio and pH. High heritability values ​​and relation of genetic/environment variation coefficients ratio were observed for most of the characteristics evaluated. The genotypes of yellow passion fruit MAR20#21 P2 x FB 200 P1 R2 and MAR20#19 ROXO R4 x ECRAM P3 R3 showed the best characteristics of fruit mass and pulp mass with seed. All the genotypes studied showed values ​​of total soluble solids above 11ºBrix. Positive and significant correlation was observed between fruit mass and length/width ratio, indicating that oblong fruits have higher fruit mass.

scholarly journals ESTUDO DE COMPOTAS E DOCES CRISTALIZADOS ELABORADOS COM DIFERENTES ALBEDOS CÍTRICOS

2005 ◽  
Vol 23 (1) ◽  
Author(s):  
ROSSANA CATIE BUENO DE GODOY ◽  
EDNEIDE LUCIANA SANTIAGO MATOS ◽  
ALEXANDRA PEREIRA DOS SANTOS ◽  
TATIANE DA SILVA AMORIN
Keyword(s):  
Vitamin C ◽  
Raw Materials ◽  
Preference Test ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Drying Time ◽  
Total Soluble Solids ◽  
Significant Difference ◽  
Pre Treatment ◽  
Sensorial Evaluation

Este trabalho teve por objetivo a avaliação físico-química e sensorial de diferentes albedos cítricos, processados de maneira artesanal na forma de compotas e de produtos cristalizados. As compotas analisadas apresentaram diferença significativa, principalmente, nos valores de pH, sólidos solúveis totais e vitamina “C”. Nos produtos cristalizados, as principais diferenças ocorreram nos teores de sólidos solúveis totais, acidez total titulável e vitamina “C”. Nos testes de preferência, tanto a compota quanto o produto cristalizado, elaborados com o albedo de Citrus karnas atingiram maiores médias. Conclui-se que a elaboração de compostos com albedos críticos exige que as matérias-primas sejam testadas, pois respondem de maneiras diferentes quando submetidas ao mesmo processo. Dentre as espécies estudadas, os albedos de Citrus karnas obtiveram melhor desempenho nos testes sensoriais e exigiram menor tempo de secagem. A manutenção dos albedos durante quatro dias em solução de NaCl não foi suficiente para a remoção de naringina, sendo necessário prolongar ou revisar essa etapa do processo. A opção pela fermentação como pré-tratamento das cascas poderá conferir ao produto cristalizado textura mais macia. STUDY OF CRYSTALLIZED FRUITS AND PRESERVES ELABORATED WITH DIFFERENT CITRIC ALBEDOS Abstract This work had as objective the physical-chemical and sensorial evaluation of different citric albedos, processed in a crafty matter, in the form of fruit preserves and of dried crystallized products. The analyzed fruit preserves presented significant difference, mainly, in the pH values, total soluble solids and vitamin “C”. In the crystallized products, the main differences occurred in the contents of total soluble solids, total titratable acidity and vitamin “C”. In the preference test, the fruit preserve as well as the crystallized products elaborated with Citrus karnas albedo, reached the highest averages. In conclusion, there is a need to test raw materials once they respond differently when submitted to the same process. Among the studied species, the albedos of Citrus karnas obtained better acting in the sensorial tests for fruit preserves and crystallized products. Besides it requests smaller drying time. The maintenance of the albedos for four days in NaCl solution was not enough for the naringina removal, being necessary to prolong or to revise that stage of the process. The option for the fermentation as pre-treatment of the peels can confer to the crystallized product softer texture.

scholarly journals FORMULAÇÕES DE NÉCTARES DE FRUTAS NATIVAS DAS REGIÕES NORTE E NORDESTE DO BRASIL

2000 ◽  
Vol 18 (2) ◽  
Author(s):  
MEN DE SÁ MOREIRA DE SOUZA FILHO ◽  
JANICE RIBEIRO LIMA ◽  
RENATA TIEKO NASSU ◽  
CARLOS FARLEY HERBSTER MOURA ◽  
MARIA DE FÁTIMA BORGES
Keyword(s):  
Vitamin C ◽  
Reducing Sugars ◽  
Soluble Sugar ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Sugars ◽  
Total Soluble Solids ◽  
Total Soluble Sugar ◽  
Industrial Processing ◽  
Aroma Characteristics

O presente trabalho visou avaliar formulações de néctares de frutas (araçáboi, ata, cajá, camucamu, ciriguela, mangaba e sapoti) nativas das regiões Norte e Nordeste do Brasil. As formulações foram desenvolvidas a partir da polpa dos frutos, empregandose de 30 a 35% de polpa, conforme as características de sabor e aroma. Para cada fruto foram testados dois níveis de sólidos solúveis, variando de 12 a 16 ºBrix, ajustados com adição de sacarose. Os frutos que apresentaram baixos níveis de acidez tiveram seus néctares corrigidos com adição de ácido cítrico, de maneira que a acidez ficasse entre 0,25 e 0,30%. As formulações foram avaliadas por meio de análises de pH, acidez total titulável, vitamina C, açúcares solúveis totais e redutores, sólidos solúveis totais, razão ºBrix/acidez e análise sensorial. De forma geral, somente os sólidos solúveis totais e os açúcares totais apresentaram diferenças estatísticas entre as formulações de cada fruta, o que se justifica pela adição de sacarose no desenvolvimento das formulações. A relação ºBrix/acidez mantevese na faixa de 20 a 60 para todos os néctares. Os maiores níveis de vitamina C foram encontrados nos néctares de camucamu (455,2 e 470,5 mg/ 100 g) e mangaba (48,4 e 52,7 mg/100 g), enquanto os demais apresentaram níveis inferiores a 20 mg/100 g. A exceção do camucamu, todos os atributos sensoriais para os outros néctares receberam notas superiores a 6,0. Os resultados preliminares evidenciaram boa aceitação e possibilidades promissoras no aproveitamento dos frutos. Abstract This work aimed to evaluate nectar formulas from tropical fruits (aracaboi, sugar apple, red mombin, camucamu, yellow mombin, mangaba, sapoti) indigenous of North and Northeast regions of Brazil. The formulations were developed from fruit pulp using 30 to 35% according to their flavor and aroma characteristics. For each fruit two levels of total soluble sugar were used ranging from 12 to 16 ºBrix and adjusted by sucrose addition. Citric acid was added in fruits nectars which had low acidity in order to reach 0.25 to 0.30% acidity. Samples were evaluated by analysis of pH, titratable acidity, total soluble solids, ºBrix/acidity ratio, vitamin C, total sugars, reducing sugars and sensory analysis. Only total soluble solids and total sugars showed statistical differences among formulations for each fruit, due to sucrose addition during nectars preparation. ºBrix/acidity ratio ranged from 20 to 60 for all nectars evaluated. Vitamin C highest levels were observed for camucamu (455.2 and 470.5 mg/100 g) and mangaba (48.3 and 52.7 mg/100 g) nectars. Excluding camucamu, all sensory scores for fruit nectars were higher than 6.0. Results showed good acceptability of fruit nectars and possibilities for industrial processing.

Efeito da Forma de Armazenamento na Estabilidade Físico-química de Suco de Maracujá amarelo e Suco de Goiaba "Pedro Sato"

REVISTA FIMCA ◽  
2017 ◽  
Vol 4 (1) ◽  
pp. 81-90
Author(s):  
Paulo Rogerio Siriano Borges ◽  
Isabela Costa Guimaraes ◽  
Lucas Ferreira Rodrigues ◽  
Elisangela Elena Nunes ◽  
Rodrigo Albuquerque dos Santos Gonsalves ◽  
...  
Keyword(s):  
Vitamin C ◽  
Room Temperature ◽  
Titratable Acidity ◽  
Storage Conditions ◽  
Negative Influence ◽  
Passion Fruit ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Presence And Absence ◽  
Yellow Passion Fruit

Introdução: Uma das formas de consumo de frutas é na de suco in natura de preparação caseira, sem conservantes e muito consumidos e apreciados em todo o país. Objetivos: Avaliar as mudanças físico-químicas provocadas pelo tipo de armazenamento do suco de maracujá amarelo e do suco de goiaba ‘Pedro Sato’, durante de 48 horas após sua elaboração. Materiais e Métodos: Foram avaliadas quatro condições de armazenamento, em ambiente refrigerado (4 ±1° C) e em temperatura ambiente (22 ±1° C), ambas com e sem luminosidade. O experimento foi conduzido em delineamento inteiramente casualizado, com os tratamentos dispostos em esquema fatorial 2 x 2 x 6, sendo dois ambientes de luminosidade (presença e ausência), duas condições de temperatura (refrigeração e ambiente) e seis tempos de amostragem (0, 6, 12, 24, 36 e 48 horas) com três repetições. Foram analisados, pH, acidez titulável, sólidos solúveis, vitamina C total e cor utilizando-se as variáveis claridade (L*), ângulo de cor (ho) e cromaticidade (C*). Resultados: O tempo de armazenamento influencia negativamente na qualidade do suco de maracujá-amarelo de preparação caseira provocando o aumento do pH, conteúdo de sólidos solúveis e a diminuição dos teores de ácido cítrico e vitamina C, além de promover alterações na cor, principalmente na claridade e cromaticidade. Entretanto se armazenado em ambiente refrigerado e sem luz o suco conserva suas características iniciais por mais tempo. A exposição à temperatura ambiente tem influência sob as características químicas do suco de goiaba ‘Pedro Sato’ durante o armazenamento, principalmente na presença de luz, entretanto mesmo sofrendo influência desses fatores o suco de goiaba de preparação caseira apresentou considerável estabilidade físico-química ao longo do tempo. Conclusão: A exposição à temperatura ambiente e luminosidade tem influência sobre as características químicas dos sucos estudados. Introduction: In natura homemade juices are largely consumed and appreciated in Brazil. Objectives: In this work, physichal-chemical changes caused by the storage of homemade yellow passion-fruit juice and ‘Pedro Sato’ guava juice, over 48 hours after its preparation were evaluated. Materials and Methods: Four storage conditions were evaluated in a refrigerated environment (4 ±1° C) and in room temperature (22 ±1° C) both in the presence and absence of light. The experiment was conducted with a totally random design, with treatments arranged in a factorial 2 x 2 x 6, with two light conditions (presence and absence), two temperature conditions (cooling and room temperature) and six sampling times (0, 6, 12, 24, 36 and 48 hours) with three replicates. pH, titratable acidity, soluble solids, total vitamin C and color using the variables: luminosity (L*), hue angle (ho) and chromaticity (C*) were analyzed. Results: The storage time had a negative influence on the quality of yellow passion fruit or Pedro Sato guava juice causing the increase in pH, soluble solids content and the decrease in the levels of citric acid and vitamin C, and promotes changes in color, especially in clarity and chromaticity. However, if stored under refrigeration and without light juice retains its characteristics longer. Exposure to ambient temperature has an influence on the chemical characteristics of 'Pedro Sato' guava juice during storage, especially in the presence of light. However, even when influenced by these factors, guava juice from home preparation presented considerable physical- chemistry over time. Conclusion: Exposure to room temperature has an influence on the chemical characteristics of juices.

scholarly journals (189) Cultivar and Maturity Effects on Fruit Quality and Antioxidant Properties in Blackberry

HortScience ◽  
2006 ◽  
Vol 41 (4) ◽  
pp. 1043B-1043 ◽  
Author(s):  
Floyd M. Woods ◽  
William A. Dozier ◽  
Robert C. Ebel ◽  
Raymond Thomas ◽  
Monte Nesbitt ◽  
...  
Keyword(s):  
Vitamin C ◽  
Antioxidant Capacity ◽  
Fruit Quality ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Soluble Solids ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Total Soluble Solids ◽  
Antioxidative Properties ◽  
Ripening Stages

Changes in fruit quality attributes and antioxidative properties from six cultivars of thornless blackberries (Rubus sp.) (`Apache', `Arapaho', `Chester', `Loch Ness', `Navaho', and `Triple Crown') during four different ripening stages (red, mottled, shiny-black, and dull-black) were determined under Alabama growing conditions. Berry fruit samples were evaluated for pH, titratable acidity, total soluble solids, TSS/TA ratio, soluble sugars, vitamin C (reduced, oxidized and total), and antioxidant capacity (measured as trolox equivalent antioxidant capacity, TEAC). Significant variation among cultivars were noted in fruit quality attributes and antioxidative properties, which were influenced by maturity at harvest. An increase in fruit pH concomitant with a decline in titratable acidity (TA) was observed during ripening for all cultivars. Total soluble solids (TSS) values increased from 5.7% to 11.6%, with associated TSS/TA ratio values ranging from 11.92 to 63.56 in ripening fruit. Highest reducing and total sugar content were contained in dull-black fruit. Vitamin C content either declined or remained unchanged with ripening, and the pattern was dependent on cultivar, maturity at harvest and form determined. In general, antioxidant activity declined between red and dull-black ripening stages. The results suggest that the TSS/TA ratio may provide the best maturity index in determining optimal eating quality and antioxidant capacity in terms of TEAC value the best indicator of optimal nutritional quality as influenced by maturity at harvest.

Effect of Modified Atmosphere Packaging on Strawberry Preservation

2013 ◽  
Vol 469 ◽  
pp. 189-193 ◽  
Author(s):  
Jing Dong ◽  
Yan Juan Pan ◽  
Guang Fa Liu ◽  
Jian Qing Wang
Keyword(s):  
High Temperature ◽  
Vitamin C ◽  
Shelf Life ◽  
Sensory Evaluation ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Total Soluble Solids

The effect of modified atmosphere packaging for strawberry was discussed in this study. The best gas condition was explored to extend the shelf life of strawberry in refrigerated temperature. The 20μm PE film was used to build modified atmosphere packaging. The optimum gas condition for strawberrys modified atmosphere packaging was selected while concerned with the respiration rate, firmness, rot grade, vitamin C content, total soluble solids, titratable acidity, sensory evaluation and other quality indicators respectively. The results suggest that: In 60% O2 + 1.5% CO2 gas condition, it could be kept low rot grade, maintained the firmness, vitamin C content, total soluble solids, titratable acidity content, and sensory evaluation was not falling heavily. As the season in which strawberries were abundant was of high temperature, the effect of preservation was more apparent in 5±1°C. Modified atmosphere packaging discussed above could extend the strawberrys shelf life to 22 days.

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