Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

Kadivec, Mirta; Tijskens, L.M.M.; Kopjar, Mirela; Simčič, Marjan; Požrl, Tomaž

doi:10.1515/pjfns-2016-0007

Cited by 7 publications

(6 citation statements)

References 21 publications

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“…Generally, a decrease in the values of a* was observed, which was probably caused by degradation of anthocyanins. Similar observations were reported by Kadivec et al [2016] with regard to strawberry spreads during storage. Cunja et al [2014], who examined selected rose species and cultivars, found a strong correlation between the parameter a* and total anthocyanin content.…”

Section: Resultssupporting

confidence: 90%

CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (Rosa rugosa Thunb.) PETALS DURING STORAGE

Zawiślak¹,

Michalczyk²

2018

Acta Sci.Pol.Hortorum Cultus

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Rosa rugosa petals, which have long been used in traditional medicine due to their attractive flavor and presence of bioactive components, are also commonly applied to produce minimally processed and nonthermally treated products with the addition of sucrose. Therefore, to ensure safety and high value of such products during storage, it is crucial to investigate changes in quality indicators. The examined material was non-thermally treated and homogenized petals of wrinkled rose with sucrose concentrations of 50%, 60%, and 70%. Products were stored at 6°C and 21°C for 54 weeks in darkness. Throughout the storage, they were analyzed for microbiological contamination and changes in vitamin C content, color and pH stability. Over the storage period, in samples containing 60 and 70% sucrose, a gradual reduction was observed in the total bacteria count and the yeast and mold count. After the storage period, the value of pH decreased very slightly, while very distinct changes were observed in color parameters at 21°C. Vitamin C content decreased sharply during the first 18 days of storage at both temperatures.

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Section: Resultssupporting

confidence: 90%

CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (Rosa rugosa Thunb.) PETALS DURING STORAGE

Zawiślak¹,

Michalczyk²

2018

Acta Sci.Pol.Hortorum Cultus

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“…In this work, L∗ mainly reflects the lightness of the products. Both the TA and sourness parameters are negatively correlated with the tendency for red colour; however, considering that strawberries are a non-climacteric fruit and that replicates were analysed at a similar ripening stage, the tendency to red colour in this study was probably mainly linked to varietal characteristics [ 21 ].…”

Section: Resultsmentioning

confidence: 99%

“…Considering the importance of colour in horticultural products, which usually supersedes the importance of either flavour or texture [ 21 ], colorimetric analyses were performed with a CR-400 colorimeter (Konica Minolta, Tokyo, Japan) in the equatorial zones of the most and least colourful sides of twenty fruits for each replicate. The L∗, a∗, and b∗ values were recorded with Konica Minolta software (Spectra Magic NX).…”

Section: Methodsmentioning

confidence: 99%

Modelling strawberry quality in a longitudinal study under the marketing concept of branding

Silva

Giuggioli

Peano

2021

Heliyon

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Background Marketing strategies, such as branding, redefine how consumers perceive quality and create new requirements related to season length and quality homogeneity, among others. For short-day (SD) strawberry cultivar brands, the commercial season is short due to a dependency on temperature and photoperiod. A plausible strategy to extend the commercialization period is to use different varieties within a single brand; however, this has led to inconsistent quality in other fruit crops. A form of quality assessment to evaluate the impact of a multi-varietal brand on sensory quality is a critical longitudinal study with several sources of variability, such as the inherent variation among assessors and fruit replicates that can affect the reliability of the results. Therefore, this study aimed to develop a methodology to assess the sensorial and physicochemical quality of strawberry brands in two contexts: a short-term season composed of two SD cultivars and a long-term season with one SD and one day-neutral (DN) cultivar. Results New statistical models are proposed in this study. An ANOVA mixed model with assessors and replicates as random terms and a multiple factor analysis highlighted a lack of homogeneity with regard to texture parameters and sourness, while partial least square models identified aroma and sweetness as the best quality indicators. Conclusions This work has successfully illustrated a methodology that is capable of handling critical aspects of longitudinal studies by using univariate models that account for different sources of variability and constrained multivariate models to relate parameters with overall liking. A long-term brand is a viable solution to valorise strawberries, as parameter heterogeneity did not affect overall quality.

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“…The colour of freshly strawberry normally changes from a bright red to a dull red colour throughout the storage time, which then makes its appearance generally less acceptable for customer [23]. Based on the observation, the strawberry treated with 1.0 kJ/m2 of dosage succeed to maintain the red colour of strawberry surface throughout the storage time, with showing more surface reddening than the control 0kJ/m2 of dosage.…”

Section: Treatments and Postharvest Analysismentioning

confidence: 97%

The Effect Of Ultraviolet Light Treatment In Extend Shelf Life And Preserve The Quality of Strawberry (Fragaria x ananassa) cv. Festival

et al. 2020

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Strawberry (Fragaria x ananassa) is a highly perishable product and rarely to be kept for more than 7 days. Cold chain system is the only methods apply in Malaysia strawberry industry to prolong the shelf life and preserve the quality of strawberry. UV light treatment proved to be effective in inhibit microbial loads and delay ripening process of fruit products where short wavelength (254 nm) ultraviolet-C was proved in keeping the freshness and quality of fruits or vegetables. This experiment was conducted to determine the effect of UV-C irradiation on extending shelf life and to determine the optimum radiation intensity of UV-C treatment on postharvest quality of treated strawberry. A total of 399 of strawberries cv. Festival were harvested in red colour with maturity stage of >80 – 85% from Cameron Highlands’s strawberry farm. The strawberries were exposed to different doses (0, 0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 kJ/m2) of ultraviolet-C (254nm, UV-C) radiation. The treated strawberries were randomly placed in the polystyrene trays and stored in the dark chilling room at -5Cº for 9 days. The significant differences were found when the highest level of dosage was applied. UV-C treated strawberries with the highest doses (1.0 kJ/mº) are significantly firmer (0.557N), higher total soluble solids content (7.5 ºBrix) and ascorbic acid contain (0.518mg/ml) on day 9 (p

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Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

Cited by 7 publications

References 21 publications

CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (Rosa rugosa Thunb.) PETALS DURING STORAGE

CHANGES IN QUALITY INDICATORS OF MINIMALLY PROCESSED WRINKLED ROSE (Rosa rugosa Thunb.) PETALS DURING STORAGE

Modelling strawberry quality in a longitudinal study under the marketing concept of branding

The Effect Of Ultraviolet Light Treatment In Extend Shelf Life And Preserve The Quality of Strawberry (Fragaria x ananassa) cv. Festival

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