Browse > Article

Effect of Storage Condition on the Quality and Microbiological Change of Strawberry “Minyubong” during Storage  

Lee, Se-Hee (Dept. of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University)
Lee, Myung-Suk (Dept. of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University)
Namkyu Sun (Dept. of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University)
Song, Kyung-Bin (Dept. of Food Science and Technology, College of Agriculture and Life Sciences, Chungnam National University)
Publication Information
Food Science and Preservation / v.11, no.1, 2004 , pp. 7-11 More about this Journal
Abstract
To examine the effect of storage condition on the quality and microbiological change of strawberry “Minyubong”, the rate of weight loss, decay rate, pH and titratable acidity, and microbial (total bacterial count, mold and yeast) changes were determined during storage. Strawberry fruits were packaged with low-density polyethylene (LDPE). Strawberries were then stored at 4$^{\circ}C$ and 20$^{\circ}C$, respectively. LDPE package was effective on the decrease of decay rate of strawberry as well as the rate of weight loss, compared with the non-packaged. Microbial changes of strawberry stored at 4$^{\circ}C$ and 20$^{\circ}C$ were monitored during storage. Packaging affected the microbial change, resulting in retarding the growth of total bacteria as well as mold and yeast, compared with the non-packaged, regardless of storage temperature. These results indicate that storage of strawberry fruits wrapped with LDPE at 4'C should be recommended in terms of quality as well as its shelf-life.
Keywords
strawberry Minyubong; storage; quality; microbial analysis;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Steen, C.V., Jacxsens, L., Devlieghere, F. and Debevere, J. (2002) Combining high oxygen atmospheres with low oxygen modified atmosphere packaging to improvethe keeping quality of strawberries and raspberries. Postharvest Biol. Technol., 26, 49-58   DOI   ScienceOn
2 Joles, D.W., Cameron, A.C., Shriazi, A. and Petracek, P.D. (1994) Modified-atmosphere packaging of 'Heritage' red raspberry fruit: respiratory response to reduced oxygen, enhanced carbon dioxide, and temperature. J. Am. Soc. Hort. Sci., 119, 540-545
3 Robinson, J.E., Browne, K.M. and Burton, W.G. (1975) Storage characteristics of some vegetables and soft fruits. Ann. Appl. Biol., 81, 399-408   DOI   ScienceOn
4 Kim, J.G., Hong, S.S., Jeong, S.T., Kim, Y.B. and Jang, H.S. (1998) Quality changes of 'Yeobong' strawberry with CA storage conditions. Korean J. Food Sci. Technol., 30, 871-876
5 Kim, Y.B., Kubo, Y., Inaba, A. andNakamura, R. (1996) Effect of storage temperature on keeping quality of tomato Nand strawberry fruits. J. Kor. Soc. Hort. Sci., 37, 526-530
6 Kader, A.A. (1991) Quality and its maintenance in relation to the postharvest physiology of strawberry. In The Strawberry into the 21st Century. Dale, A., Luby, J.J. (Eds), Timber Press. Portland, OR
7 Gil, M.I., Holcroft, D.M. and Kader, A.A. (1997) Changes in strawberry anthocyanins and other polyphenols in response to carbon dioxide treatments. J. Agric. Food Chem., 45, 1662-1667   DOI   ScienceOn