Abstract
A study to investigate the effect of storage temperature on the post-harvest quality of strawberry was conducted in Bangladesh during the winter season of 2010-2011 and 2011-2012. Five strawberry genotypes viz. Sweet Charlie, Festival, Camarosa, FA 008 and BARI Strawberry-1, and four storage temperature (1°, 7°, 14°and 25°C) were used. Percent fruit decay, weight losses and visual appearance of strawberry were found up to the mark when fruits were stored at 1°C and that was significantly deteriorated when stored at a higher temperature and declined maximum at ambient condition. During storage, the TSS content of strawberry increased gradually and it was found to be slow at 1°C and rapid under ambient temperature. The ascorbic acid content of fresh fruits was decreased during storage, but the rate of reduction during storage was very slow at 1°C, but higher losses were noted at ambient condition.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 286-299 |
| Number of pages | 14 |
| Journal | International Journal of Postharvest Technology and Innovation |
| Volume | 5 |
| Issue number | 4 |
| DOIs | |
| State | Published - 2017 |
Keywords
- Ascorbic acid
- Freshness
- Post-harvest quality
- Storage temperature
- Strawberry
- TSS
- Weight loss
ASJC Scopus subject areas
- Agronomy and Crop Science
- Food Science