Abstract
Strawberries are a particularly perishable fruit, with the result that
their shelf-life is short and their quality suffers rapid deterioration
in unsuitable storage conditions.
Quality changes can be slowed down and the shelf-life increased by
choosing a package in which the berries cool rapidly.
A low storage temperature retards the maturing process and it is
therefore important that the berries are stored at a low temperature,
particularly towards the end of the gathering season when they are
already fully ripe at harvesting.
In this work the effect of different package types on the rate of
cooling of strawberries was investigated and the storage properties of
the berries at +2°C, +8°C, +12°C and +20°C were monitored.
The quality of the berries was evaluated by sensory tests based on
texture, appearence and taste.
| Original language | English |
|---|---|
| Pages (from-to) | 79-82 |
| Journal | Acta Horticulturae |
| Volume | 157 |
| DOIs | |
| Publication status | Published - 1985 |
| MoE publication type | A1 Journal article-refereed |