Quality of heat-treated strawberry fruit during refrigerated storage

Autores
Vicente, Ariel Roberto; Martinez, Gustavo Adolfo; Civello, Pedro Marcos; Chaves, Alicia Raquel
Año de publicación
2002
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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. © 2002 Elsevier Science B.V. All rights reserved.
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: 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
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
Materia
HEAT TREATMENT
POSTHARVEST
STRAWBERRY FRUIT
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:11336/152222
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Quality of heat-treated strawberry fruit during refrigerated storageVicente, Ariel RobertoMartinez, Gustavo AdolfoCivello, Pedro MarcosChaves, Alicia RaquelHEAT TREATMENTPOSTHARVESTSTRAWBERRY FRUIThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Strawberries 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. © 2002 Elsevier Science B.V. All rights reserved.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; 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: 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); 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; ArgentinaElsevier Science2002-05info: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/11336/152222Vicente, Ariel Roberto; Martinez, Gustavo Adolfo; Civello, Pedro Marcos; Chaves, Alicia Raquel; Quality of heat-treated strawberry fruit during refrigerated storage; Elsevier Science; Postharvest Biology and Technology; 25; 1; 5-2002; 59-710925-5214CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/S0925-5214(01)00142-9info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0925521401001429?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:46:51Zoai:ri.conicet.gov.ar:11336/152222instacron: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:34982025-10-15 14:46:52.171CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quality of heat-treated strawberry fruit during refrigerated storage
title Quality of heat-treated strawberry fruit during refrigerated storage
spellingShingle Quality of heat-treated strawberry fruit during refrigerated storage
Vicente, Ariel Roberto
HEAT TREATMENT
POSTHARVEST
STRAWBERRY FRUIT
title_short Quality of heat-treated strawberry fruit during refrigerated storage
title_full Quality of heat-treated strawberry fruit during refrigerated storage
title_fullStr Quality of heat-treated strawberry fruit during refrigerated storage
title_full_unstemmed Quality of heat-treated strawberry fruit during refrigerated storage
title_sort Quality of heat-treated strawberry fruit during refrigerated storage
dc.creator.none.fl_str_mv Vicente, Ariel Roberto
Martinez, Gustavo Adolfo
Civello, Pedro Marcos
Chaves, Alicia Raquel
author Vicente, Ariel Roberto
author_facet Vicente, Ariel Roberto
Martinez, Gustavo Adolfo
Civello, Pedro Marcos
Chaves, Alicia Raquel
author_role author
author2 Martinez, Gustavo Adolfo
Civello, Pedro Marcos
Chaves, Alicia Raquel
author2_role author
author
author
dc.subject.none.fl_str_mv HEAT TREATMENT
POSTHARVEST
STRAWBERRY FRUIT
topic HEAT TREATMENT
POSTHARVEST
STRAWBERRY FRUIT
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 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. © 2002 Elsevier Science B.V. All rights reserved.
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: 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
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
description 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. © 2002 Elsevier Science B.V. All rights reserved.
publishDate 2002
dc.date.none.fl_str_mv 2002-05
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/11336/152222
Vicente, Ariel Roberto; Martinez, Gustavo Adolfo; Civello, Pedro Marcos; Chaves, Alicia Raquel; Quality of heat-treated strawberry fruit during refrigerated storage; Elsevier Science; Postharvest Biology and Technology; 25; 1; 5-2002; 59-71
0925-5214
CONICET Digital
CONICET
url http://hdl.handle.net/11336/152222
identifier_str_mv Vicente, Ariel Roberto; Martinez, Gustavo Adolfo; Civello, Pedro Marcos; Chaves, Alicia Raquel; Quality of heat-treated strawberry fruit during refrigerated storage; Elsevier Science; Postharvest Biology and Technology; 25; 1; 5-2002; 59-71
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(01)00142-9
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0925521401001429?via%3Dihub
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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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
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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)
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reponame_str CONICET Digital (CONICET)
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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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