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Qualitative Changes in Precooling and Storage Temperatures on the Post-harvest Management of the Fruits in Strawberry for Export  

Park, Ji-Eun (Department of Horticulture, Division of Applied Life Science (BK21 Program), Graduate School of Gyeongsang National University)
Kim, Hye-Min (Department of Horticulture, Division of Applied Life Science (BK21 Program), Graduate School of Gyeongsang National University)
Hwang, Seung-Jae (Department of Horticulture, Division of Applied Life Science (BK21 Program), Graduate School of Gyeongsang National University)
Publication Information
Journal of agriculture & life science / v.46, no.6, 2012 , pp. 67-74 More about this Journal
Abstract
A study was conducted to examine the effect of precooling and storage temperatures on the storage life of 'Maehyang' strawberry for export. Fruits at a 80% ripe stage were harvested from a commercial greenhouse in Gyeongsangnamdo Jinju on January 11, 2011. Fruits were precooled at 0, 2, $4^{\circ}C$ for 2-5 hours, and then transported for about 30 minutes. And stored in set chamber at 4, 8, $10^{\circ}C$, immediately. Fruits were examined for their changes in weight, hardness, Hunter color values, soluble solid content (SSC), acidity, and incidence of gray mold (Botrytis cinerea) during storage. The fresh weight decreased during storage at all temperatures. Especially, strawberry treated the lowest precooling and storage temperatures was the greatest in quality. The hardness was drastically decreased in precooled at $4^{\circ}C$ and stored at $10^{\circ}C$ after storage 10 days. SSC was the greatest when strawberry stored at the lowest temperature. Acidity increased during storage at all temperatures. But in the last day after storage, the strawberry of precooled at $4^{\circ}C$ and stored at $10^{\circ}C$ was the highest as 0.7%. Gray mold was the greatest at $10^{\circ}C$ storage temperature. The results indicate that effectiveness for keeping the freshness was best achieved by precooling at $0^{\circ}C$ and storage at $4^{\circ}C$.
Keywords
Freshness; Gray mold; Hardness; Hunter value; Soluble solid content;
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