Controlling Temperature and Water Loss to Maintain Ascorbic Acid Levels in Strawberries During Postharvest Handling

Controlling Temperature and Water Loss to Maintain Ascorbic Acid Levels in Strawberries During... ABSTRACT ‘Chandler’, ‘Oso Grande’ and ‘Sweet Charlie’ strawberries were stored for 8 days at 1 or 10°C, or 4 days at 20°C, either unwrapped or wrapped in PVC film to retard were conducted during the 1 water loss. Total ascorbic acid (AA) content was expressed on a dry weight basis to correct for water loss differences between treatments. Loss of AA was low and did not differ between wrapped treatments at 1 and 10°C, but was much greater at 20°C. Wrapping reduced AA loss by 5‐fold at 1 and 10°C and by 2‐fold at 20°C. The effect was not due to modification of O2 and CO2 levels in wrapped treatments, which was minimal. The results indicate that water loss had a greater effect on AA levels than temperature. Combining wrapping with storage at 1 or 10°C reduced AA loss by 7.5‐fold compared to unwrapped strawberries stored at 20°C. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Controlling Temperature and Water Loss to Maintain Ascorbic Acid Levels in Strawberries During Postharvest Handling

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Publisher
Wiley
Copyright
Copyright © 1998 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1998.tb15848.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT ‘Chandler’, ‘Oso Grande’ and ‘Sweet Charlie’ strawberries were stored for 8 days at 1 or 10°C, or 4 days at 20°C, either unwrapped or wrapped in PVC film to retard were conducted during the 1 water loss. Total ascorbic acid (AA) content was expressed on a dry weight basis to correct for water loss differences between treatments. Loss of AA was low and did not differ between wrapped treatments at 1 and 10°C, but was much greater at 20°C. Wrapping reduced AA loss by 5‐fold at 1 and 10°C and by 2‐fold at 20°C. The effect was not due to modification of O2 and CO2 levels in wrapped treatments, which was minimal. The results indicate that water loss had a greater effect on AA levels than temperature. Combining wrapping with storage at 1 or 10°C reduced AA loss by 7.5‐fold compared to unwrapped strawberries stored at 20°C.

Journal

Journal of Food ScienceWiley

Published: Nov 1, 1998

References

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