Effect of Storage Temperature on Physico-chemical Properties of Strawberry

doi:10.7506/spkx1002-6630-201322062

Abstract

Abstract:

Strawberries from Qingpu farm were chosen as samples to investigate their freezing point and physico-chemical
properties. For this purpose, three different storage temperatures, (0.0 ± 0.8), (4.0 ± 0.6) ℃ and (20.0 ± 0.5) ℃ were set
and texture properties, VC and titratable acid contents, color parameters and sensory quality of strawberries were determined
at different periods of storage. The results indicated that strawberry fruits stored at 20 ℃ were unacceptable after 3 days
of storage, but the shelf life of strawberry fruits at the other two temperatures were close to 15 days, without significant
differences in sensory evaluation, texture parameters, color change or weight loss rate (p ＞ 0.05). As for temperature
fluctuation in a common domestic refrigerator, 4 ℃ is recommended for the storage of strawberry furits from Qingpu farm.

Key words: strawberry, preservation, freezing point, texture

CLC Number:

TS255.3

XIE Jing，ZHANG Li-ping，WANG Jin-feng，XIONG Qing. Effect of Storage Temperature on Physico-chemical Properties of Strawberry[J]. FOOD SCIENCE, 2013, 34(22): 307-310.

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