Combining biocontrol agent and high oxygen atmosphere, to reduce postharvest decay of strawberries (original) (raw)
Related papers
International Journal of Food Science and Technology, 2006
Microbial safety of strawberry and raspberry fruits was assessed after shelf-life extension by two new packaging systems, high-oxygen atmospheres (HOA) and equilibriummodified atmospheres (EMA), in combination with an ethylene absorbing film. Both fruits had a shelf-life of 3 days at 7°C when macroperforated films were used. Strawberry fruits were acceptable for 5 days in both packages, raspberries had a shelf-life of 7 and 5 days when using EMA and HOA respectively. Escherichia coli, Salmonella spp. and Listeria monocytogenes were artificially inoculated onto packaged fruits. All were able to survive on packaged fruits stored at 7°C. Raspberries showed an enhanced inactivation of Salmonella during storage time in both types of packaging. Growth of L. monocytogenes was observed on the calyx of strawberries after the end of the established shelf-life. Generally, increasing the shelf-life of the fruits with EMA and HOA did not give an increased microbial risk.
The shelf life extension of fresh strawberries using an oxygen absorber in the biobased package
LWT - Food Science and Technology, 2013
ABSTRACT Oxygen absorbers are one of the most widely used materials in active packaging technology to extend shelf life of fruits. In this paper, effectiveness of two types of oxygen absorbers on quality of fresh strawberries is reported. Gas composition inside package, pH, total soluble solids, electrical conductivity, color, texture, decay incidence, sensory and FT-NIR analyses were performed during 4 weeks storage at 4 °C. After two weeks of storage, ATCO-100 (100 mL scavenging capacity) and ATCO-210 (210 mL scavenging capacity) saturated and in the third week of storage, O2 concentration increased to 6 kPa due to the O2 transmitted from outside to the inside package. Loss of total soluble solid, pH and electrical leakage were higher in the control strawberries than packaged with O2 absorbers. Strawberries packaged with oxygen absorbers had significantly higher L* and a* values as compared to control fruits. Absorbers had significant effect on maintaining firmness and mold reduction of strawberry. According to panelists, strawberries exposed to absorbers showed better scores than control for all attributes. FT-NIR spectra gave insightful information about water and carbohydrate content of strawberry. Results of this study confirm that the oxygen absorbers can be used to extend shelf life of fresh strawberry.
Increasing strawberry fruit shelf-life
Acta Horticulturae, 2019
Strawberry fruit is characterized by a unique flavour and taste. The fruit are harvested at full maturity, causing high susceptibility to mechanical damage, pathological and physiological disorders during postharvest storage, with a maximum shelf-life of 4 days. Due to high levels of postharvest spoilage, increased fungicide resistance and a growing health concern from the consumer, the industry is currently searching for an economically viable, effective and affordable alternative to improve fruit quality and reduce spoilage. Although various postharvest treatments, including a chitosan coating and hot water treatments have been investigated, an effective standard treatment is yet to be identified. The aim of this study was to investigate the efficacy of a dual-release sulphur dioxide (SO2) generating pad, in combination with modified atmosphere packaging (MAP) to control postharvest fungal development on strawberry fruit. The study specifically focused on preventing postharvest development of Botrytis cinerea, commonly referred to as grey mould. Strawberry fruit exposed to SO2 showed a noticeable decrease in decay development, especially when the SO2 treatment was combined with MAP. The treatment successfully decreased the B. cinerea incidence by more than half, allowing for a longer cold storage period than is currently available with standard industry practices.
Effect of Some Sanitizing Treatments on Strawberry Fruit Quality during Cold Storage
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
The present research was conducted to evaluate the effect of dipping treatments with 2% citric acid, 0.2% benzoic acid, 0.2% sorbic acid and acidic electrolyzed water on the quality of strawberries ("Malvina" cultivar) during 21 days storage at 8 °C. The following analyses were performed on the control and sanitized strawberry fruits at 1, 7, 14 and 21 days of storage: weight loss, firmness, decay incidence, soluble solids content, titratable acidity, total phenolics content, total anthocyanins content and DPPH antioxidant activity. All sanitizing treatments significantly (P<0.05) reduced weight loss and fruit decay during strawberry storage. Dipping strawberries in 0.2% sorbic acid or 0.2% benzoic acid aqueous solutions were the most effective treatments for maintaining firmness and phytochemical content and for delaying the decay of strawberries during cold storage.
The freshly strawberry fruits of cv. Sweet Charlie were plucked at approximately 2/3 rd colour development stage and packed in plastic punnets of 150g size. Different readily available packaging materials viz., low-density polyethylene (LDPE) 25, 50 and 75 micron, polypropylene (PP) 25 micron, cellophane paper and cling film were wrapped around each punnet to create a passive modified atmospheric condition. All the punnets were stored in refrigerated storage temperature (i.e., 6±2 o C). The various qualities attributes viz., TSS, titratable acidity, ascorbic acid, total and reducing sugars were estimated daily throughout the storage period. The result inferred that, the TSS (6.50 – 6.23°Brix), titratable acidity (0.93 – 0.63%), ascorbic acid (35.81 – 20.89 mg/100g), total sugars (5.28 – 4.63%) and reducing sugars (4.13 – 3.62%) were found to be decreased with the prolongation of storage periods. No significant variation was recorded for different packaging materials, except for ascorbic acid in strawberry fruits packed with LDPE 50 (31.86 mg/ 100 g) and 75 micron (30.94 mg/ 100 g) packaging films was retained.
Strawberry (Fragaria × ananassa Duch.) fruits cv Sweet Charlie were harvested at the 75% maturity stage. Fresh fruits were packed in plastic punnets and wrapped with different packaging materials viz., low-density ployethylene (LDPE) 25, 50 and 75 micron, polypropylene (PP) 25 micron, cellophane paper and cling film. The LDPE 50 micron packaging material proved as the most effective one to control the weight loss (6.51%) and all of the LDPE films along with the PP and cling films appeared best to minimize decay loss. MAP conditions help prevent the decaying of strawberry fruits up to a day. The total soluble solids and titrable acidity were found to be decreased with the prolongation of storage periods, but no significant variation was recorded for different packaging materials. A better level of ascorbic acid in strawberry fruits packed with LDPA 50 and 75 mi-cron packaging films was retained.
Effect of Certain Post-Harvest Treatments on Shelf Life of Strawberry CV. Chandler
Acta Horticulturae, 2005
The experiment was carried out to prolong shelf life of strawberry cv. Chandler, using calcium salts and ascorbic acid. Fully ripe fruits picked up during first week of February were dipped in different concentrations of calcium nitrate (0.5, 1.0, and 2.0%), calcium chloride (0.05, 0.10, and 0.20%) and ascorbic acid (0.01, 0.02 and 0.05 %) at 10 ° C for five minutes. Air dried fruits were packed in plastic punnets (200 g capacity) and kept in cool chamber (85% RH and 8±1° C). Physico-chemical analysis of treated fruits was done after 3, 6 and 9 days of storage. The best results were obtained with 0.05% calcium chloride in respect of prolonging shelf life (9 days). Lower acid, moderate TSS and higher sugar contents were recorded with this treatment. Calcium chloride treated fruits were more acceptable owing to their better appearance. For higher vitamin C and minimum physiological loss in weight (PLW), ascorbic acid (0.05%) dip was found better, but the fruits developed water-soak spots, hence undesirable to apply.
Quality of heat-treated strawberry fruit during refrigerated storage
Postharvest Biology and Technology, 2002
Strawberries cv. Selva were heat-treated in an air oven (45°C, 3 h) and then stored at 0°C for 0, 7 or 14 days. Afterward, fruits were placed at 20°C and monitored after 24, 48 or 96 h and the effect of heat treatment on the following parameters was recorded: weight loss, external color, anthocyanin content, firmness, titratable acidity, total and reducing sugars, fruit decay and count of colony forming units (CFUs) for bacteria and molds. Heat-treated fruits showed higher hue angle than controls, indicating the delay of red color development. The treatment diminished fruit lightness (L*), although the effect reverted during holding at 20 or at 0°C. The application of the treatment caused an initial weight loss close to 2% but afterwards, heat-treated fruits showed lower weight loss rate at 20°C. Heat-treated fruits had lower acidity than controls, but there was no difference in the content of total sugars between control and treated fruits. Heated fruits were slightly firmer at the end of the treatment, and they softened less than controls after 24 h at 20°C. Heat-treated fruits remained firmer than controls after 7 days of cold storage, and the relative difference in softening persisted after 48 h at 20°C. However, no difference in treated and control fruit firmness was observed after 14 days of storage at 0°C and following 48 h at 20°C. In the absence of storage, heat-treated fruits showed lower decay at 20°C than controls. After 7 days at 0°C followed by 72 h at 20°C, the percentage of decayed fruits was lower in heat-treated than in control fruits. The treatment decreased the initial bacterial population, but did not modify the amount of mold initially present. After 7 days of cold storage, the CFU number for bacteria were lower in treated than in control fruits. This difference was still significant after 48 h at 20°C. In the case of molds, heat-treated fruits that were stored for 7 or 14 days at 0°C and then transferred to 20°C for 48 h showed lower CFU value than controls.
Effect of Different Atmospheres on Quality Changes of Kurdistan Strawberry
Journal of Food Chemistry and Nutrition, 2014
The effects of two modified atmosphere packaging conditions (MAP) and a normal atmosphere on quality parameters of Kurdistan strawberry were investigated. For this purpose, tow containers made up of polypropylene were used to package the strawberry under two different initial headspace gas compositions (MAP1: O2 6%; CO2 7.2%; N2 86.8% and MAP2: O2 0.2%; CO2 10%; N2 89.8%), and control where the strawberry samples were stored without packaging in normal atmosphere. Physico-chemical and microbiological properties were monitored during a 7-day storage period at refrigerated temperature (5 °C). Results showed that two MAP packaging conditions significantly prevent product decay and improved the shelf life when compared with the unpackaged product. In this study, the best results were recorded with the MAP1, which assured a shelf life more than 7 days with flavour remaining. MAP, as a technique to extend shelf life, can be used to maintain the quality of Kurdistan strawberry.