Effects of delays to cooling and wrapping on strawberry quality (cv. Sweet Charlie)
作者： M.C.N. Nunes , J.K. Brecht , S.A. Sargent , A.M.M.B. Morais
DOI: 10.1016/0956-7135(95)00024-0
关键词: Quality characteristics 、 Quality (business) 、 Chemical quality 、 Ascorbic acid 、 Food science 、 Horticulture 、 Forced air cooling 、 Chemistry
摘要: Abstract ‘Sweet Charlie’ strawberries were wrapped with PVC polymeric film, and forced-air precooled after delays of 0, 6 or 8 hours at 30 °C to study the effect delaying precooling on physical chemical quality characteristics strawberry. Non-wrapped fruits used as a control. Evaluations performed storage for one week 1 plus day 20 °C. Delaying resulted in less attractive loss characteristics. Wrapped maintained better appearance than nonwrapped berries.
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