The kinetics of strawberry quality changes during the shelf-life (original) (raw)

Current Research in Agricultural Sciences

Strawberries have a relatively short postharvest life due to their quick softening and decay. When the supply chain is too far along to make logistical adjustments to meet shelf life, quality loss and shelf-life reduction often accelerates with rising temperature. The purpose of this study is to use kinetic modelling to explain how characteristics of strawberry quality vary while they are being stored. To measure the qualities of redness (a*), lightness (L*), chroma colour (C*), weight loss (WL), total soluble solids (TSS), titratable acidity (TA), and total phenolic content (TPC), fresh strawberries were obtained from a farm and stored for 8 days at 4°C and 10°C. The experimental results showed that strawberry quality characteristics stored at 10 °C had a strong and significant impact. After being stored at 10°C, the properties of redness (a*) and lightness (L*) quickly converted to darker zone. During storage at 10 °C, a significant rise in weight loss and chroma was seen with a l...