Experimental investigation of hypobaric storage effect on freshness-keeping of strawberries

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2024-11-18 DOI:10.1016/j.jfca.2024.106989

Ankang Kan , Ning Wang , Lijing Lin , Xingguang Sun , Longfei Zhang

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Abstract

In this study, post-harvested strawberry shoots were stored for 15 d under various hypobaric conditions (10, 30, and 101 kPa), along with a control group, to investigate the effects of hypobaric storage on strawberry freshness. The vitamin C content, water loss, titratable acid content, and respiration rate of the fruit were also monitored. The results showed that the strawberries subjected to the 30 kPa treatment exhibited the lowest water loss, measured at only 1.73 %. By contrast, the control group exhibited the highest water loss, reaching 21.4 %. Furthermore, the 30 kPa hypobaric treatment resulted in a 40.4 % lower respiratory rate and higher titratable acid and vitamin C contents than those of the control fruits. Hypobaric storage inhibited ethylene production and, reduced the rate of O₂ production. Similarly, the decline in titratable acid and vitamin C contents was inhibited. These results indicate that hypobaric storage technology can better preserve the nutrients and quality of strawberries, suggesting that hypobaric storage could be a suitable method for increasing the shelf-life of strawberries.

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低压贮藏对草莓保鲜效果的实验研究

本研究将采收后的草莓嫩枝与对照组一起在不同的低压条件（10、30 和 101 kPa）下贮藏 15 天，以研究低压贮藏对草莓新鲜度的影响。此外，还监测了水果的维生素 C 含量、失水率、可滴定酸含量和呼吸速率。结果显示，经过 30 千帕处理的草莓失水率最低，仅为 1.73%。相比之下，对照组的失水率最高，达到 21.4%。此外，与对照组水果相比，30 千帕低气压处理导致呼吸速率降低 40.4%，可滴定酸和维生素 C 含量更高。低压贮藏抑制了乙烯的产生，降低了氧气的产生率。同样，可滴定酸和维生素 C 含量的下降也受到抑制。这些结果表明，低温贮藏技术能更好地保存草莓的营养成分和品质，表明低温贮藏是延长草莓货架期的一种合适方法。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.