Strawberries have bioactive and organoleptic properties;however,their me-chanical and pathological sensitivity is a challenge to the large-scale marketing of this fruit.Techniques such as sanitization and rapid pre-st...Strawberries have bioactive and organoleptic properties;however,their me-chanical and pathological sensitivity is a challenge to the large-scale marketing of this fruit.Techniques such as sanitization and rapid pre-storage cooling are applied to extend the shelf life and market distribution of strawberries.The objective of this study was to evaluate the efficacy of pre-and post-harvest san-itization methods on the preservation of“San Andreas”strawberries.The methods employed included the application of peracetic acid and hydrocool-ing,calcium chloride treatments,and a combination of heat treatment and post-harvest sanitizer.The strawberries were stored in polyethylene tereph-thalate containers at room temperature and in a cold room.Regardless of stor-age conditions,the combination of hydrocooling and peracetic acid signifi-cantly reduced mass loss and maintained fruit firmness.This treatment ex-tended the strawberries’shelf life by up to nine days compared to the control group(p<0.05).In addition to assisting in the maintenance of the fruit’s ep-idermis,refrigerated storage or the application of hydrocooling helped to pre-serve the physicochemical and bioactive properties of the strawberry.展开更多
文摘Strawberries have bioactive and organoleptic properties;however,their me-chanical and pathological sensitivity is a challenge to the large-scale marketing of this fruit.Techniques such as sanitization and rapid pre-storage cooling are applied to extend the shelf life and market distribution of strawberries.The objective of this study was to evaluate the efficacy of pre-and post-harvest san-itization methods on the preservation of“San Andreas”strawberries.The methods employed included the application of peracetic acid and hydrocool-ing,calcium chloride treatments,and a combination of heat treatment and post-harvest sanitizer.The strawberries were stored in polyethylene tereph-thalate containers at room temperature and in a cold room.Regardless of stor-age conditions,the combination of hydrocooling and peracetic acid signifi-cantly reduced mass loss and maintained fruit firmness.This treatment ex-tended the strawberries’shelf life by up to nine days compared to the control group(p<0.05).In addition to assisting in the maintenance of the fruit’s ep-idermis,refrigerated storage or the application of hydrocooling helped to pre-serve the physicochemical and bioactive properties of the strawberry.
