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Effects on Quality of Strawberry Fruit by Dipping of Calcium Solution and MA Packaging  

Guan Junfeng (Hebei Academy of Agricultural and Forestry Sciences)
Park Hyung-Woo (Korea Food Research Institute)
Kim Yoon-Ho (Korea Food Research Institute)
Kim Sang-Hee (Korea Food Research Institute)
Park Hye-Ran (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.13, no.1, 2006 , pp. 13-17 More about this Journal
Abstract
The strawberry was dipped into $1\%\;CaCl_2$ solution at $20^{\circ}C\;and\;45^{\circ}C$ for 15min. respectively, and then packaged with or without PE film (thickness: 0.011mm) before putting into the cold storage at $5^{\circ}C$. The results showed the lowest rate of rot incidence and the highest firmness with higher Vitamin C content and the best superficial appearance in the treatment of $CaCl_2$ dipping at $45^{\circ}C$ with packaging. It also showed lower pH and higher titratable acidity in the treatment However, no significant difference of SSC was found among various treatments. The results suggested that the combination of postharvest calcium dipping and packaging could result in more effective preservation for strawberry compared with the individual treatment.
Keywords
calcium; strawberry; packaging; heat treatment;
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