Quality of fresh-cut strawberry

摘要: The aim of this work was to study the physical, chemical, physiological and microbiological changes during flow chart fresh-cut strawberry. Strawberry cvs. Camarosa, Dover Tudla, derived from experimental area Universidade Federal de Vicosa, were selected by color (red ¾) absence wound. Afterwards, minimal processing evaluated, as follows: fast cooling, water ice, removal calyx followed conservation at 5±0.5°C 90-95% RH for 13 days, sanitation, drainage, cut in halves. Removal did not result significant difference fresh weight, total soluble solids, titratable acidity, pH ratio TSS/TTA. rapid cooling resulted lower electrolyte leakage respiratory rate, especially sanitized fruits. Sanitization immersion chlorine solution slowed growth fungi yeast. Drainage 20 minutes eliminated practically all on surface fresh-cutting affect visual nutritional quality strawberries like appearance, microbiot, vitamin C, anthocyanins phenolic compounds, consisting alternative market potential economically viable.