The Effect of Modified Atmosphere Packaging and Calcium Chloride Dripping on the Quality and Shelf Life of Kurdistan Strawberries

Abstract

The present research was conducted to evaluate the effects of MAP and calcium chloride on some quality parameters of strawberry fruits stored at 4°C. Several quality parameters were monitored during the storage period. The samples were analyzed 0, 7, 14, 21 and 28 days during storage. Fruit weight, sugar content, chromatic parameters L*, a*, b*, fruit firmness, total titratable acidity, pH, sensory evaluation are analyzed. The results evidenced that the immersion of fruit in 0.5% calcium chloride solution (CaCl 2 ) didn't affect significantly in their physico-chemical characteristics such as: pH, total titratable acidity (ATT). The packaged strawberries retained their weight throughout the experiment as opposed to the samples packaged under air which lost 0.5% of their weight per day because of dehydration. The results indicated that storage in a modified atmosphere (5-10% O 2 and 5-10% CO 2 ) can be used to maintain the quality of Kurdistan strawberries for a longer time, than if kept in air packaging. Hence any of the packages except packages under air could prove suitable for inhibiting Botrytis growth for 3 week at 4°C. In relation of post-harvest life, the results indicated that the calcium treatment (0.5%) and MAP increased it from 7 (control) to 21 days.

Influence of Calcium Sources and Concentration on the Storage Performance of Strawberry Fruit

“…It might be due to the reason that calcium gluconate make a film on surface and, thus, act as a barrier to water loss as well as the presence of glucose [32]. Since high respiration results in loss of sugars which is an important factor in perishability of strawberry fruits [2], the presence of glucose in calcium gluconate may contribute toward delaying senescence [1]. Thus, calcium gluconate was more effective than other calcium sources under study [36].…”

“…The maximum mean weight loss observed in control (0% calcium) declined with increase of calcium concentration to the minimum with 1.5% calcium concentration. The interaction of calcium sources and concentrations revealed that application of calcium from different sources decreased the weight loss, and the maximum decrease in weight loss was recorded with calcium gluconate [20] at concentration of 1.5% probably due to delaying enzymatic activities responsible for moisture loss and senescence [1]. The superior performance of calcium gluconate in decreasing weight loss can be attributed to its hydrophobic nature, which improves the water vapor barrier by providing hydrophobicity to the surface [32].…”

“…fruits are highly perishable due to high respiration, soft skin and high moisture content and rapid weight loss [1,2]. The post harvest life of strawberry fruit is very short (one to two days) at room temperature [1]. Strawberry is also very susceptible to mechanical injuries, decay and physiological deterioration after harvest, which reduces the profit margin of the stakeholders [3].…”

Effect of Sulphur Dioxide Pads on Enhancement of Shelf Life of Strawberry (Fragaria ananassa) under Ambient Condition

“…SO 2 pads did not have a significant effect on tiratable acidity of strawberries and its content decreased continuously till end of storage (Jouki and Khazaei, 2012;Samiullah et al, 2015).…”

“…The fruits treated with sulphur dioxide pad with various grams of KMS + citric acid had not recorded significant scores compared against initial score of 94 points (Table 5) (Pelayo et al, 2003). This might be due to high respiration and transpiration rates, high temperature, increased microbial infection, induce catabolic activity of strawberry fruits and had not control of loss of weight (Shin et al, 2008;Jouki and Khazaei, 2012;Srivastava and kumar, 2012).…”