Influence of self-produced CO2 on postharvest life of heat-treated strawberries

Autores
Vicente, Ariel Roberto; Martinez, Gustavo Adolfo; Chaves, Alicia Raquel; Civello, Pedro Marcos
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Strawberries cv. Selva (75 or 90% superficial red color) were packaged with films having different permeability properties, heat-treated in an air oven (45 8C, 3 h), stored at 0 8C for 0, 7 or 14 days and then transferred to 20 8C for 2 days. The percentage of CO2 in the package atmosphere and the effect of heat treatment on the following parameters were recorded: weight loss, external color, lightness, anthocyanin content, firmness, titratable acidity, pH, total sugar, total phenol and fruit decay. The application of heat treatment alone reduced fungal decay and delayed red color development and fruit softening. When the treatment was performed on fruit in films that allowed retention of part of CO2 produced during heating, the delay of fruit softening and color development and the reduction of decay were enhanced. The benefit for 90% red fruit was minimal and decay development was only delayed by 1 day. The results of this work indicate that the well-known benefits of heat treatment could be considerably improved by performing the treatment in the presence of low permeability films, with the aim of retaining the CO2 produced by the temporary increase in fruit respiration during the heating
Fil: Vicente, Ariel Roberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Martinez, Gustavo Adolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
Fil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Civello, Pedro Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
Materia
Film
Postharvest
Heat treatment
Carbon dioxide
Strawberry
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/153964
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/153964
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of self-produced CO2 on postharvest life of heat-treated strawberriesVicente, Ariel RobertoMartinez, Gustavo AdolfoChaves, Alicia RaquelCivello, Pedro MarcosFilmPostharvestHeat treatmentCarbon dioxideStrawberryhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Strawberries cv. Selva (75 or 90% superficial red color) were packaged with films having different permeability properties, heat-treated in an air oven (45 8C, 3 h), stored at 0 8C for 0, 7 or 14 days and then transferred to 20 8C for 2 days. The percentage of CO2 in the package atmosphere and the effect of heat treatment on the following parameters were recorded: weight loss, external color, lightness, anthocyanin content, firmness, titratable acidity, pH, total sugar, total phenol and fruit decay. The application of heat treatment alone reduced fungal decay and delayed red color development and fruit softening. When the treatment was performed on fruit in films that allowed retention of part of CO2 produced during heating, the delay of fruit softening and color development and the reduction of decay were enhanced. The benefit for 90% red fruit was minimal and decay development was only delayed by 1 day. The results of this work indicate that the well-known benefits of heat treatment could be considerably improved by performing the treatment in the presence of low permeability films, with the aim of retaining the CO2 produced by the temporary increase in fruit respiration during the heatingFil: Vicente, Ariel Roberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Martinez, Gustavo Adolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); ArgentinaFil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Civello, Pedro Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); ArgentinaElsevier Science2003-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/153964Vicente, Ariel Roberto; Martinez, Gustavo Adolfo; Chaves, Alicia Raquel; Civello, Pedro Marcos; Influence of self-produced CO2 on postharvest life of heat-treated strawberries; Elsevier Science; Postharvest Biology and Technology; 27; 3; 3-2003; 265-2750925-5214CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/S0925-5214(02)00111-4info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0925521402001114info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:58:40Zoai:ri.conicet.gov.ar:11336/153964instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:58:41.031CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of self-produced CO2 on postharvest life of heat-treated strawberries
title Influence of self-produced CO2 on postharvest life of heat-treated strawberries
spellingShingle Influence of self-produced CO2 on postharvest life of heat-treated strawberries
Vicente, Ariel Roberto
Film
Postharvest
Heat treatment
Carbon dioxide
Strawberry
title_short Influence of self-produced CO2 on postharvest life of heat-treated strawberries
title_full Influence of self-produced CO2 on postharvest life of heat-treated strawberries
title_fullStr Influence of self-produced CO2 on postharvest life of heat-treated strawberries
title_full_unstemmed Influence of self-produced CO2 on postharvest life of heat-treated strawberries
title_sort Influence of self-produced CO2 on postharvest life of heat-treated strawberries
dc.creator.none.fl_str_mv Vicente, Ariel Roberto
Martinez, Gustavo Adolfo
Chaves, Alicia Raquel
Civello, Pedro Marcos
author Vicente, Ariel Roberto
author_facet Vicente, Ariel Roberto
Martinez, Gustavo Adolfo
Chaves, Alicia Raquel
Civello, Pedro Marcos
author_role author
author2 Martinez, Gustavo Adolfo
Chaves, Alicia Raquel
Civello, Pedro Marcos
author2_role author
author
author
dc.subject.none.fl_str_mv Film
Postharvest
Heat treatment
Carbon dioxide
Strawberry
topic Film
Postharvest
Heat treatment
Carbon dioxide
Strawberry
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Strawberries cv. Selva (75 or 90% superficial red color) were packaged with films having different permeability properties, heat-treated in an air oven (45 8C, 3 h), stored at 0 8C for 0, 7 or 14 days and then transferred to 20 8C for 2 days. The percentage of CO2 in the package atmosphere and the effect of heat treatment on the following parameters were recorded: weight loss, external color, lightness, anthocyanin content, firmness, titratable acidity, pH, total sugar, total phenol and fruit decay. The application of heat treatment alone reduced fungal decay and delayed red color development and fruit softening. When the treatment was performed on fruit in films that allowed retention of part of CO2 produced during heating, the delay of fruit softening and color development and the reduction of decay were enhanced. The benefit for 90% red fruit was minimal and decay development was only delayed by 1 day. The results of this work indicate that the well-known benefits of heat treatment could be considerably improved by performing the treatment in the presence of low permeability films, with the aim of retaining the CO2 produced by the temporary increase in fruit respiration during the heating
Fil: Vicente, Ariel Roberto. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Martinez, Gustavo Adolfo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
Fil: Chaves, Alicia Raquel. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Civello, Pedro Marcos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús). Universidad Nacional de San Martín. Instituto de Investigaciones Biotecnológicas. Instituto de Investigaciones Biotecnológicas "Dr. Raúl Alfonsín" (sede Chascomús); Argentina
description Strawberries cv. Selva (75 or 90% superficial red color) were packaged with films having different permeability properties, heat-treated in an air oven (45 8C, 3 h), stored at 0 8C for 0, 7 or 14 days and then transferred to 20 8C for 2 days. The percentage of CO2 in the package atmosphere and the effect of heat treatment on the following parameters were recorded: weight loss, external color, lightness, anthocyanin content, firmness, titratable acidity, pH, total sugar, total phenol and fruit decay. The application of heat treatment alone reduced fungal decay and delayed red color development and fruit softening. When the treatment was performed on fruit in films that allowed retention of part of CO2 produced during heating, the delay of fruit softening and color development and the reduction of decay were enhanced. The benefit for 90% red fruit was minimal and decay development was only delayed by 1 day. The results of this work indicate that the well-known benefits of heat treatment could be considerably improved by performing the treatment in the presence of low permeability films, with the aim of retaining the CO2 produced by the temporary increase in fruit respiration during the heating
publishDate 2003
dc.date.none.fl_str_mv 2003-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/153964
Vicente, Ariel Roberto; Martinez, Gustavo Adolfo; Chaves, Alicia Raquel; Civello, Pedro Marcos; Influence of self-produced CO2 on postharvest life of heat-treated strawberries; Elsevier Science; Postharvest Biology and Technology; 27; 3; 3-2003; 265-275
0925-5214
CONICET Digital
CONICET
url http://hdl.handle.net/11336/153964
identifier_str_mv Vicente, Ariel Roberto; Martinez, Gustavo Adolfo; Chaves, Alicia Raquel; Civello, Pedro Marcos; Influence of self-produced CO2 on postharvest life of heat-treated strawberries; Elsevier Science; Postharvest Biology and Technology; 27; 3; 3-2003; 265-275
0925-5214
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/S0925-5214(02)00111-4
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0925521402001114
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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