Naslov
Quality of strawberry cv. Elsanta after hot water dips of different exposures

Autori
Jemrić, Tomislav ; Dragović Uzelac, Verica ; Voća, Sandra ; Bursać Kovačević, Danijela ; Duralija, Boris

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Bioactive compounds in berry fruits: genetic control, breeding, cultivar, analytical aspects and human health / - Zürich, 2008, 30-30

Skup
Bioactive compounds in berry fruits: genetic control, breeding, cultivar, analytical aspects and human health

Mjesto i datum
Zürich, Švicarska, 03.12.2008. - 06.12.2008

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Nije recenziran

Ključne riječi
Fragaria x ananassa Duch.; heat treatments; quality; phenolic compounds

Sažetak
Strawberry fruit (Fragaria x ananassa cv. Elsanta) grown in soilless culture systems at Sveta Nedjelja near Zagreb were dipped in hot water (HWD) at 48° C for 5, 10, 15 and 20 min and stored after 7 says at 0° C. Hue value was significantly lower between 15 and 20 min exposures compared to the 5-10 min. Compared to control fruits, heat treatments generally decreased quality parameters with exceptions of SSC. Flesh pH was higher after dips for 15 and 20 min at 48° C than in dips for 5 and 10 min and there was significant difference between 15 and 20 min of exposure time. Increasing exposure time from 5 min to 20 min had significant effect on invert sugars. This treatment had lowest TA and the highest SSC/TA ratio, resulting with bland taste as determined with sensory panel. Storage significantly decreased flavan-3-ols (catechin, epicatechin) and flavonol glycosides (myricetin, quercetin and kaempferol) in control fruits. Heat treatments decreased concentrations of all studied phenol compounds. Exposure time had no significant effect on p-hydroxibenzoic and caffeic acid. However, 20 min of exposure time preserved p-hydroxibenzoic acid, (-) epicatchin myricetin, and kaempferol, but reduced ellagic acid to the significantly lowest level.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

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