Postharvest Biology and Technology of Strawberry

Parvez, Sadaf; Wani, Idrees Ahmed

doi:10.1007/978-3-319-76843-4_14

Cited by 14 publications

(14 citation statements)

References 89 publications

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“…One way to utilize the information in 1b as a tool to optimize strawberry cultivation in greenhouses is the adequate timing of pest management measures. Work by Hori, et al [ 34 ] reveals that strawberry fruits are attacked by the pest Galerucella spp. when fruits present maximum herbaceous aroma, which is a characteristic of stages FE0 and FE1.…”

Section: Resultsmentioning

confidence: 99%

Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

et al. 2021

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In the present study, organic volatile markers of three strawberry varieties (Albion, Festival and Frontera) during the maturation process were investigated. Forty metabolites associated with aroma in fresh strawberries were monitored during seven stages of maturation using gas chromatography–mass spectrometry (GC-MS) equipped with headspace-solid phase microextraction (HS-SPME). The data were evaluated using multivariate analysis to observe correlations between the organic volatile compound profile and the seven phenological stages of maturation for each strawberry variety. The dynamic levels of butanoic acid methyl ester, hexanoic acid methyl ester, octylcyclohexane, cyclohexane,1,1,2-trimethyl, linalool, tetradecane, and α-muurolene underwent distinctive changes in concentration during the maturation process. The multivariate analysis also allowed the identification of these compounds as possible volatile markers to measure the maturation of strawberry fruits in all three varieties. These findings highlight the importance of the timing of harvest and maturation stage in each variety to preserve or improve the desirable aromatic characteristics of strawberry fruits.

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Section: Resultsmentioning

confidence: 99%

Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

et al. 2021

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“…Strawberry (Fragaria × ananassa Duch.) is a very popular fruit with huge nutraceutical and commercial value, appreciated by consumers for its unique flavor and nutritious qualities (Bianco et al 2009;Parvez and Wani 2018). Strawberries contain high levels of phytochemicals, such as anthocyanins, flavonoids and phenolic acids, that strongly influence the sensorial and nutritional quality of the fruits and possess excellent free radical scavenging capacity (Erkan et al 2008).…”

Section: Introductionmentioning

confidence: 99%

“…org/10.1590/1678-4499.20200440 POSTHARVEST TECHNOLOGY Article V. Nour et al there is a current interest in the enhancement of strawberry fruit shelf life by using various techniques, like controlled atmosphere storage, modified atmosphere packaging, high oxygen treatment, ultraviolet (UVC) or gamma irradiation, edible coatings, chemical treatments, etc. (Parvez and Wani 2018). Washing treatments in sanitizer solutions are useful and effective methods to inactivate pathogenic and spoilage microorganisms on fresh fruits.…”

Section: Introductionmentioning

confidence: 99%

Effect of dip wash treatments with organic acids and acidic electrolyzed water combined with ultraviolet irradiation on quality of strawberry fruit during storage

2021

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The objective of this study was to determine the effects of dip wash treatments with 2% citric acid (CA), 0.2% benzoic acid (BA), 0.2% sorbic acid (SA) and acidic electrolyzed water (AEW) followed by 2 kJ•m-2 ultraviolet (UV) irradiation on the postharvest decay and quality of strawberry fruit cultivar 'Malvina', as compared to control, and UV alone treated samples. Weight loss, firmness, soluble solids content, titratable acidity, total phenolics content, total anthocyanins content, antioxidant activity and decay incidence of control and treated strawberry fruits were investigated during cold storage at 8 °C for 21 days. The result showed that UV-treated fruits had a lower weight loss, higher titratable acidity, phenolic and anthocyanin content and were firmer than the untreated fruits. Dip wash in AEW before UVC treatment reduced weight loss and increased firmness of strawberry fruits but did not significantly affect total phenolic content, total anthocyanins content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity and fruit decay. Dip wash treatment with organic acids followed by UVC irradiation was significantly more effective than UV treatment alone in reducing fruit decay and weight loss and in maintaining at higher levels titratable acidity, total anthocyanins content, total phenolic content and antioxidant activity of strawberries during refrigerated storage. The present findings demonstrate that dip wash treatment with 0.2% SA, 0.2% BA or 2% CA followed by UV treatment can be an effective method for maintaining the phytochemical content and delaying the decay of strawberry fruit during cold storage.

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“…Being a nonclimacteric fruit, strawberry fruits attain its highest quality features like normal size, regular shape, full red color, sweet taste, glossiness, firmness, and aroma when fruits fully ripe while still attached to plant. This stage, for cultivar Chandler, one of the widely grown cultivar in subtropical climate, arrives between 28 and 35 days after the fruit set [19]. The onset of ripening stage is characterized by fruit changing color to red.…”

Section: Fruit Harvesting and Postharvest Handling Practices Affectinmentioning

confidence: 99%

Postharvest Quality Management of Strawberries

Azam¹,

Ejaz²,

Rehman³

et al. 2019

Strawberry - Pre- And Post-Harvest Management Techniques for Higher Fruit Quality

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Strawberry fruit (Fragaria × ananassa), a genus of the Rosaceae family, is the most commonly consumed berry fruit crop worldwide and is valued for its unique flavor and nutritional quality. Strawberries are expensive and filled with vitamins, fiber, and antioxidants. The susceptibility of strawberry fruit to postharvest diseases and decline of quality attributes increases after harvest and through extended storage, and as a consequence changes in physiological and biochemical parameters. Exogenous spraying, coating, or dipping was widely used to prolong the shelf life of strawberries. The temperature, atmospheric gas, and exogenous postharvest treatment (spraying, coating, or dipping) contribute to the maintenance of the fruit's postharvest quality. Previous studies examined the effects of exogenous treatments on strawberry quality. In this review, we will thus discuss the influence of postharvest treatment on strawberry postharvest shelf life and quality management during storage conditions.

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Postharvest Biology and Technology of Strawberry

Cited by 14 publications

References 89 publications

Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

Identification of Organic Volatile Markers Associated with Aroma during Maturation of Strawberry Fruits

Effect of dip wash treatments with organic acids and acidic electrolyzed water combined with ultraviolet irradiation on quality of strawberry fruit during storage

Postharvest Quality Management of Strawberries

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