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http://dx.doi.org/10.12791/KSBEC.2013.22.4.432

Qualitative Changes in Maturity, Precooling Temperatures and Light Illumination on the Post-harvest Management of the Fruits in 'Maehyang' Strawberry for Export  

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 Bio-Environment Control / v.22, no.4, 2013 , pp. 432-438 More about this Journal
Abstract
A study was conducted to examine the effect of maturity and precooling ($60%/0^{\circ}C$ and $80%/4^{\circ}C$), and light illumination on the storage life of 'Maehyang' strawberry meant for export. Fruits at 60% and 80% ripened stage were harvested from a commercial greenhouse in Jinju on April 3, 2012. Harvested fruits were transported to the precooling system within 30 minutes. Transported fruits were precooled the $4^{\circ}C$ for 2 hours and $0^{\circ}C$ for 5 hours by a forced draft cooling system, and then stored at $6^{\circ}C$. During the storage, the fruits were examined for their changes in hardness, soluble solid content, quality grade, acidity, Hunter value, weight loss, and the incidence of gray mold (Botrytis cinerea) at an interval of two days from April 5 to April 17. Hardness was decreased until 7th days and it was changed to increase at 9th days. Treatment of 60% maturity, $0^{\circ}C$ precooling and no light illumination of strawberry were shown the highest value in freshness. The soluble solid content harvested in 80% maturity strawberry was higher than 60% maturity strawberry until the third day. Quality grade decreased rapidly in 80% maturity stage with light illumination strawberry in comparison to the 60% maturity stage of strawberry. Hunter value 'L' and 'a' showed a rapid change in 60% maturity stage of strawberry. Weight loss decreased rapidly in 80% maturity, $0^{\circ}C$ precooling, and no light illumination of strawberry treatments. Gray mold incidence was found the most at 60% maturity, $4^{\circ}C$ precooling, and light illumination of strawberry. The results from our study indicate that effectiveness for keeping the freshness of strawberry was best achieved by harvesting in low maturity, precooling at $0^{\circ}C$, and with no light illumination.
Keywords
freshness; gray mold; hardness; Hunter value; soluble solid content;
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