Effect of maturity and temperature on physical and chemical quality of strawberry
The effect of fruit maturity and storage temperature on shelf-quality,texture,flavour and nutritive value of strawberry at different maturity(1/2-ripe,3/4-ripe,full-ripe) such as decay index,weight loss,firmness, soluble solid content,titrable acidity, anthocyanin.phenolics and flavonoids were evaluated over nine days of cool storage under temperature(3,10,15℃). The result showed that strawberry harvested at 1/2-ripe possessed better shelf-life quality and fruit texture,that harvested at 3/4-ripe or full-ripe stage contained better fruit flavor and nutritive value. The result showed that maturity stage and storage temperature would affect the shelf-life quality,fruit texture,flavor and nutritive value. All the above factors indicated that strawberry should be harvested at 3/4-ripe stage,then be stored under 3℃ in order to extend its shelf-life and maintain its nutritive value.
maturitytemperature gradientshelf-life qualitytextureflavornutritive value
国家科技期刊平台
NSTL
万方数据
维普
