engleski

Effect of different solutions on shelf-life of Arosa strawberries

The aim of this work was to investigate the effect of a different treatments and agents on shelf-life of fresh strawberries Arosa variety. For that purpose, colour and texture measurements, as well as visual colour evaluation of samples (e.g. mould appearance) were carried out. Strawberries were dipped in water solution of hydrogen peroxide (2 % and 2.5 %), potassium sorbate (1.5 %, 2 % and 2.5 %), ascorbic acid (2.5 % and 3 %), citric acid (1.5 % and 2 %), calcium chloride (0.5 % and 1 %), and combinations of calcium chloride with ascorbic acid (2.5 % AA + 0.5 % CaCl2, 2.5 % AA + 1 % CaCl2) and citric acid (1.5 % CA + 0.5 % CaCl2, 1.5 % CA + 1 % CaCl2). The colour and texture measurements of untreated (control samples) and treated strawberries, during fourteen days of storage at 4 °C, were carried out. The smallest values of total colour change (Δ E) had samples treated with 2.5 % ascorbic acid, and with 2.5 % potassium sorbate. Addition of calcium chloride to solutions containing ascorbic and citric acid prevented tissue breakdown of all samples during storage at 4 °C.

strawberries; quality; colour; texture; shelf-life

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