THE EFFECT OF PRECOOLING ON MICROBIAL STABILITY AND SOME PHYSICOCHEMICAL PROPERTIES OF TWO STRAWBERRY CULTIVARS DURING STORAGE

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EMAMIFAR A.

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Journal: Journal of Food Technology and Nutrition Year:2017 | Volume:14 | Issue:3 (55) Page(s): 97-114

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Title

THE EFFECT OF PRECOOLING ON MICROBIAL STABILITY AND SOME PHYSICOCHEMICAL PROPERTIES OF TWO STRAWBERRY CULTIVARS DURING STORAGE

Author(s)

EMAMIFAR A. | Issue Writer Certificate

Keywords

MICROBIAL STABILITYQ2

PHYSICOCHEMICAL PROPERTIESQ2

PRECOOLINGQ1

STRAWBERRYQ2

SHELF LIFEQ2

Abstract

Introduction: STRAWBERRY is a perishable fruit, vulnerable to mechanical damage, microbial spoilage and physiological disorders. Temperature of field and heat of respiration are two important factors affecting the postharvest quality of many fruits. The fruits must be cooled after the harvest in order to improve the quality and shelf-life of the product. The purpose of this experiment is to evaluate the effects of PRECOOLING on the microbial and PHYSICOCHEMICAL PROPERTIES of two STRAWBERRY cultivars during storage.Materials and Methods: Immediately after harvesting and packaging of strawberries “Queen Elisa and Kurdistan”, half of the packed was put in the field and the other half was subjected to the precooler. Finaly all of them, were transferred to the cold storage (1oC, 90% RH).MICROBIAL STABILITY, physiochemical characteristics (weight loss, ascorbic acid, anthocyanin, total phenol contents, antioxidant capacity, titratable acidity, total soluble solids and pH) of precooled and non-precooled strawberries were evaluated every 4 days after harvesting up to 20 days of storage. This experiment was performed in a completely randomized design.Results: Precooled strawberries significantly showed lower microbial load, weight loss and destruction of ascorbic acid than that of non-precooled fruits up to 20 days of storage (p< 0.05). Titratable acidity, total soluble solids, anthocyanin content, total phenol and antioxidant capacity for precooled strawberries were significantly increased as compared to non-precooled (p<0.05).Conclusion: Application of PRECOOLING technique in Queen Elisa STRAWBERRY cultivar as compared to Kurdistan STRAWBERRY cultivar was significantly more effective in reducing the microbial load, weight loss and loss of biochemical characteristics.

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APA: Copy

EMAMIFAR, A.. (2017). THE EFFECT OF PRECOOLING ON MICROBIAL STABILITY AND SOME PHYSICOCHEMICAL PROPERTIES OF TWO STRAWBERRY CULTIVARS DURING STORAGE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 14(3 (55)), 97-114. SID. https://sid.ir/paper/143382/en

Vancouver: Copy

EMAMIFAR A.. THE EFFECT OF PRECOOLING ON MICROBIAL STABILITY AND SOME PHYSICOCHEMICAL PROPERTIES OF TWO STRAWBERRY CULTIVARS DURING STORAGE. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2017;14(3 (55)):97-114. Available from: https://sid.ir/paper/143382/en

IEEE: Copy

A. EMAMIFAR, “THE EFFECT OF PRECOOLING ON MICROBIAL STABILITY AND SOME PHYSICOCHEMICAL PROPERTIES OF TWO STRAWBERRY CULTIVARS DURING STORAGE,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 14, no. 3 (55), pp. 97–114, 2017, [Online]. Available: https://sid.ir/paper/143382/en

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