Effect of preservation methods and storage period on the chemical composition and sensory properties of strawberry crush

Muzzaffar, Sabeera; Jan, Romee; Wani, Idrees Ahmed; Masoodi, F.A.; Bhat, M. A.; Wani, Touseef Ahmed; Wani, Ghulam Rasool

doi:10.1080/23311932.2016.1178691

Cited by 4 publications

(3 citation statements)

References 21 publications

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“…Similar results were reported for the cultivar Chandler at different irrigation intervals (4 to 14 days) (Akhtar & Rab, 2015). In contrast, the same cultivar produced in India presented levels of TS and RS (Muzzaffar et al, 2016), which were lower than those observed in the present study. In strawberries, the sugars are synthesized during the photosynthetic process (Akhtar & Rab, 2015).…”

Section: Physical-chemical Compositioncontrasting

confidence: 99%

“…In strawberries, the sugars are synthesized during the photosynthetic process (Akhtar & Rab, 2015). In stress conditions or in the postharvest period, these substances are used as energy sources for the metabolic and respiratory processes of the fruit (Muzzaffar et al, 2016). Thus, the sugar content in the fruit, as well as the levels of SS and TA, varies according to the response of each cultivar to the macro or microenvironmental conditions during maturation and ripening (Perla et al, 2016).…”

Section: Physical-chemical Compositionmentioning

confidence: 99%

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Influence of genetic variability on the quality of strawberry cultivars: sensorial, physical-chemical and nutritional characterization

et al. 2020

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Strawberries are berry-type fruits that are very popular and widely consumed all over the world. The sensorial, physical-chemical and nutritional characteristics of strawberries are parameters of quality that influence the choices of consumers. However, these characteristics may be influenced by intrinsic and extrinsic factors that alter the fruit quality. The concentrations of nutrients and other chemical compounds in strawberries may increase and/or decrease according to the cropping system, maturation stage, climatic conditions, and preservation and storage methods. Factors characteristic of the cultivar, such as the genetic profile, may also influence the composition of strawberries. In this context, the objective of this research was to evaluate the sensorial, physical-chemical and nutritional characteristics of different strawberry cultivars to identify the genotype(s) with the best characteristics for commercialization and human consumption. The day-neutral strawberry cultivar "Aromas" and short-day strawberry cultivars "Camarosa, Camino Real, Dover, Sweet Charlie, and Tudla" were cultivated in the Olericultura Sector of the State University of the Midwest (UNICENTRO), Paraná State, Brazil. The fruits were characterized in relation to their physical-chemical, nutritional and sensorial aspects. According to the sensorial profiles, the Camarosa, Camino Real, Dover, and Tudla genotypes showed greater acceptability among consumers. Camarosa, Sweet Charlie, and Tudla presented better physical-chemical characteristics for human consumption, while the cultivars Camarosa, Dover, and Tudla had the best nutritional contents. In general, it is concluded that the genotypes Camarosa and Tudla are the most favourable for human consumption, according to their sensorial, physical-chemical and nutritional characteristics.

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Section: Physical-chemical Compositioncontrasting

confidence: 99%

Section: Physical-chemical Compositionmentioning

confidence: 99%

Influence of genetic variability on the quality of strawberry cultivars: sensorial, physical-chemical and nutritional characterization

et al. 2020

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“…Kinnow, pomegranate and ginger blended juice also showed an increase in total soluble solids (12.00-14.13 %) in research of Bhardwaj and Mukherjee (2010) for six month storage at room temperature. Similarly (15 to 15.3 %) raised in TSS of grass Valencia orange, Egyptian lime and cantaloupe blended juice were found by [22]. The elevating trend in titrable acidity might be the result of oxidation or destruction of reducing sugars or development of acidic compounds existing in juice.…”

Section: Discussion Physico-chemical Analysismentioning

confidence: 66%

Preparation and evaluation of strawberry and date blended juice ready to serve drink

Khali

Muneeb

Shamrez

et al. 2019

PAB

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The study was aimed to identify the physicochemical and sensory changes of strawberry and dates blend ready to serve drink in storage of three months with gap of 15 days at room temperature (25-30 0 C). Strawberry and dates juice blend ready to serve drink were formulated as SDB1 = 9:1, SDB2 = 8:2, SDB3 = 7:3, SDB4 = 6:4 and SDB5 = 5:5 by addition of sodium benzoate (0.01%) in each treatment as preservative and mixed 20% of each combination with 10 0 brix sugar solution of calculated value. The samples were analyzed physicochemically (pH, vitamin C, TSS, % acidity, reducing sugar, non-reducing sugar and sugar acid ratio) as well as organoleptically (flavor, color, taste and overall acceptability). Outcomes of experiments showed a mean of total soluble solids of strawberry and dates blend ready to serve drink upgraded from 13.05 to 13.89°brix. % acidity of blend enhanced from 0.71 to 0.95, reducing sugar increased from 9.29 to 10.91, whereas pH was reduced from 4.66 to 3.82, ascorbic acid value was declined from 48.67 to 31.51, non-reducing sugar decreased from 4.02 to 2.90 and sugar acid ratio declined from 20.23 to 14.77. Sensory evaluation showed that mean scores for color of strawberry and dates blend ready to serve drink were reduced from 8.36 to 5.10, flavor decreased from 8.15 to 5.21, taste reduced from 8.11 to 5.11 and overall acceptability also declined from 8.21 to 5.14 during storage. From this research it was concluded that SDB3 (Strawberry and date juice blend in ratio (7:3) + 0.01% sodium benzoate) found finest among all other combinations of ready to serve drink.

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Analyzing the physical and biochemical changes in strawberries during storage at different temperatures and the development of kinetic models

et al. 2021

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Effect of preservation methods and storage period on the chemical composition and sensory properties of strawberry crush

Cited by 4 publications

References 21 publications

Influence of genetic variability on the quality of strawberry cultivars: sensorial, physical-chemical and nutritional characterization

Influence of genetic variability on the quality of strawberry cultivars: sensorial, physical-chemical and nutritional characterization

Preparation and evaluation of strawberry and date blended juice ready to serve drink

Analyzing the physical and biochemical changes in strawberries during storage at different temperatures and the development of kinetic models

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