• Food Science and Preservation
• /
• v.20 no.3
• /
• pp.323-329
• /
• 2013

Strawberries are among the leading ready-to-eat agricultural products that have superior taste and nutrition. Thus, consumer concerns about the safety of eating strawberries are growing. To evaluate the contamination levels of strawberries according to their cultivation methods (nutriculture, pesticide-free culture and organic farming) and parts [fruit (flesh), stalk (pedunle) and leaf (calyx)], 1,020 parts of strawberry samples were collected at 12 farms in Nonsan-si and quantitatively or qualitatively examined for the indicators of food safety and food poisoning bacteria. The total aerobic bacteria count in the whole samples was 2.3~6.8 ${\log}_{10}$ CFU/g, and coliform bacteria were detected in 14.2% of the whole samples with a contamination level range of 2.1~4.5 log CFU/g. E. coli were detected in 0.9% of the whole samples with a contamination level range of 2.1~2.8 log CFU/g. The analysis of the bacterial levels according to the cultivation methods showed that the total aerobic bacteria and coliform counts were higher in the strawberries that were grown via organic farming than in those that were grown via nutriculture and pesticide-free culture. However, the E. coli counts of the strawberries that were grown via organic farming and via pesticide-free culture were similar and differed from that of the strawberries that were grown via nutriculture. The analysis of the contamination levels according to the parts of the strawberries showed that the total aerobic bacteria, coliform and E. coli counts of the fruits, stalks and leaves of the strawberries did not significantly differ. Staphylococcus aureus was detected in two organically grown strawberries, but Salmonella spp., Listeria monocytogenes and E. coli O157:H7 were not detected in the whole samples. These results show that the bacterial contamination levels of the strawberries differed based on their cultivation methods. Thus, a suitable method of reducing the bacterial contamination levels of strawberries according to their farming methods is needed.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.6
• /
• pp.901-908
• /
• 2014

Blueberries and strawberries are highly perishable and easily contaminated with microorganisms. To maintain the quality of these commodities during refrigerated storage, the effects of two packaging materials as well as passive modified atmosphere packaging on the quality of blueberries and strawberries were investigated. The harvested blueberries and strawberries were first treated with combined non-thermal treatment of aqueous chlorine dioxide and fumaric acid, followed by packaging with polyolefin film (6,000 mL $O_2/m^2{\cdot}24hr{\cdot}atm$ at $24^{\circ}C$) and polyamide/polyamide/polyethylene film (PA/PA/PE, 60 mL $O_2/m^2{\cdot}24hr{\cdot}atm$ at $24^{\circ}C$), respectively. After combined sanitizer treatment, the populations of total aerobic bacteria in blueberries and strawberries were reduced by 2.50 and 1.97 log CFU/g while those of yeast and molds were reduced by 1.95 and 2.18 log CFU/g, respectively, compared with the control. In particular, microbial growth in these samples packed with PA/PA/PE film was reduced during refrigerated storage. In addition, the blueberries and strawberries packed with PA/PA/PE film underwent lower weight loss than those packed with polyolefin film during storage. These results suggest that appropriate packaging with proper gas permeability is necessary to maintain the quality of blueberries and strawberries during refrigerated storage.

• Food Science and Preservation
• /
• v.4 no.3
• /
• pp.251-258
• /
• 1997

The quality changes of strawberries packaged using low density polyethylene (LDPE) film filled with 3% silver-coated ceramic (WC30) and filled with it and 0.1% chitin (CWC) were investigated during storage at 2$0^{\circ}C$ for 5 days. In gas composition within film bag, CWC and WC30 kept higher CO2 concentration than LDPE without silver-coated ceramic and chitin (CO) did during 5 day storage. The weight loss of strawberries during storage was the smallest in WC30 and the largest in CWC in 5 days. Hardness of strawberries was the highest in WC30 and the lowest in CO during 5 day storage. pH of strwberries was increased a little until 1 day and was not changed after 1 day storage, and soluble solid content was not changed during storage. Vitamin C content was decreased significantly until 2 day storage and decreased a little after 2 days. There is no differences in the change of vitamin C content among the packaging materials. In color measurement, lightness was the highest in WC 30 and in sensory evaluation, all characteristics also had the highest scores in WC30. In conclusion, better quality of straberries was shown in WC30 than in CWC and CO during storage.

• Food Science and Biotechnology
• /
• v.16 no.1
• /
• pp.123-126
• /
• 2007

The quality of Yukbo strawberry (Fragaria ananassa Duch.) fruit declines rapidly after harvest. Therefore, we examined the effects of nitric oxide (NO) on its respiration rate, quality, and shelf life. Strawberries were fumigated for 5 hr at 0, 50, 100, 200, or $500\;{\mu}L/L$ NO atmosphers, followed by a hold at $18^{\circ}C$ in air. Treatment with NO delayed the onset of ethylene production ad reduced respiration, which at $18^{\circ}C$ resulted I a maintained quality and prolonged shelf life. The NO-treated strawberries were also firmer and had a lower incidence of disease than the untreated fruit. The effect of NO on fruit quality was dose-dependent. Strawberries that were treated with low and high concentrations of 50 and $500\;{\mu}L/L$ No, respectively, had severe disease incidence and were of poor quality. Treating with NO at a concentration of $200\;{\mu}L/L$ appeared to slow down the ripening and senescence of fruit stored at $18^{\circ}C$. Calyx browning, respiration, and rot development progressed more quickly in strawberries treated with $500\;{\mu}L/L$ NO compared to those treated with $200\;{\mu}L/L$ No.

• Food Science and Preservation
• /
• v.30 no.4
• /
• pp.549-561
• /
• 2023

Recently, consumers have gained an interest in natural and minimally processed foods, inciting the food industry to consider using of natural products as preservatives. Strawberries are a widely consumed fruit but are also highly perishable. Therefore, in this study, the physicochemical properties of strawberries (Fragaria×ananassa) were evaluated after a 12-h treatment with lemon essential oil (Citrus×limon) or cinnamon essential oil (Cinnamomum cassia) vapor during storage at 22℃ for 4 days in an accelerated shelf-life study and 4℃ for 18 days in a validation study. Weight loss was blunted in fruit treated with oil vapor during the first days of storage (p<0.05). Lemon essential oil delayed fruit darkening (p<0.05) but reduced the firmness of strawberries (p<0.05). Strawberries treated with cinnamon essential oil had a higher concentration of reducing sugars (p<0.05), and a decrease of 16.7% visible decay, although the difference was insignificant. Oil vapor treatment did not alter the pH, organic acid content, or soluble solid content during storage compared to the control. Since lemon and cinnamon essential oils have well-documented antimicrobial properties, they may be suitable for the natural preservation of fruit. This study provides new information on using essential oil vapor treatment to preserve fruits, and potentially decrease fruit loss and waste.

• Korean Journal of Organic Agriculture
• /
• v.25 no.4
• /
• pp.679-697
• /
• 2017

This study analyzes an economic efficiency of environmental friendly farm and conventional farm using the data envelopment analysis (DEA). We compare the economic efficiency of Environmental Friendly farm and Conventional farm. We also analyze the effects of some explanatory variables on allocative efficiency (AE), pure technology efficiency (PTE) and scale efficiency (SE). In the case of strawberries farm, environmental friendly farm has higher overall efficiency (OE) than conventional farm. But tomatoes farm has higher overall efficiency (OE) than conventional farm. And We measure returns to scale of farms. Most strawberries and tomatoes farms showed Increasing to Scale (IRS).

• Journal of Food Hygiene and Safety
• /
• v.11 no.2
• /
• pp.143-147
• /
• 1996

This study was carried out to determine and confirm of Dapsone in vegetables and fruits which were illegally used for freshness. We have developed a simple, arpid and precise method that Dapsone can be analyzed in the cabbages, grapes and strawberry by HPLC with photodiode array detector. Experimental subjects were included 15 cases of cabbages, 10 cases of grapes and 10 cases of strawberries purchased in Kangwon, Chungchong province and the Seoul area. The results were obtained that Dapsone in the experimental subject was separated completely within 10 min. Detection limit of Dapsone was 0.5 ng. Aberage recoveries from cabbages, grapes and strawberries were 93.3$\pm$0.37%, 91.4$\pm$0.65% respectively. 4 cases of cabbages were detected Dapsone and the amount was below the 0.3 ppm. There was not detected Dapsone in any grape and strawberry samples.

• Journal of Bio-Environment Control
• /
• v.29 no.1
• /
• pp.62-72
• /
• 2020

The purpose of this study was to investigate the quality characteristics of ripe fruit based on harvest date and to examine the ripening phase of 'Seolhyang' strawberry suitable for room temperature, cold-chain, and low temperature distribution. The strawberries were harvested six times between December 20 to May 9. The appropriate maturity of strawberries is characterized by the firmness of approximately 2.9-3.0 N, and SSC remained above 8.6 °Brix until March and declined after April. The quality index values that determine the maturity stage of strawberries should be red color, Hunter a value ranging from 32 to 37, and hue angle of 36-45℃. For the after-ripening experiment, the progression rate of the ripening stage determined based on strawberry color was 10%/day at room temperature, 5%/day at 10-12℃, and 3%/day at 5℃. Thus, strawberries should be harvested at 80% coloring stage for distribution at room temperature and at least 90% for low temperature storage to maintain the merchantability. Besides, strawberries harvested at 70% coloring stage at room temperature and strawberries harvested below 80% coloring stage at low temperatures below 5℃ had lost commercial value before reaching 100% coloring stage.

• Korean Journal of Food Science and Technology
• /
• v.18 no.1
• /
• pp.71-76
• /
• 1986

Changes in pH, titratable acidity, some organic acids and brix of the strawberry stored at the different levels of $CO_2$, in air were measured. The changing trends in pH and the acidity of the strawberries were not clear among the storage treatments, and pH of the strawberries in all the treatments was increased(r=0.9615) by contrast to decrease in the acidity(r=-0.8483). Ascorbic acid content of the strawberries at control lot was higher than the contents of the CA stored for the initial 2 weeks after storage. This trend was reversed after that period and the strawberries in air with 30% $CO_2$, showed the highest retention rate, 28% of the initial content after 5 weeks. Among the analyzed organic acids, malic acid was gradually decreased in all the treatments during storage and the decreasing rates of the strawberries in air with 30% $CO_2$, was somewhat stupider than those in the others. Pyruvic acid was reduced in the control lot during storage but drastically increased in the strawberries stored at the CA storage conditions between the 2nd and the 3rd week after storage, and then it was decreased.

• Food Engineering Progress
• /
• v.23 no.1
• /
• pp.55-61
• /
• 2019

For the vessel export of strawberries, modified atmosphere package (MAP) using polyamide (PA) film and linear low density polyethylene (LLDPE) film was investigated to extend the shelf life of strawberries. Because the temperature and relative humidity changes of the MAP were lower than the changes of the control, the weight loss of the MAP were lower than that of the control. The low oxygen level and high carbon dioxide level were effective to decrease the fungal decay rate and to increase the hardness of strawberries. The Hunter's color differences before and after storage showed no distinct difference between the MAP and the control. The lightness had a tendency to decrease while the redness increased. There were no significant changes of the soluble solids during the storage. The shelf life of strawberries could be extended to 16 days using the MAP considering the weight loss and the fungal decay rate. Thus, this MAP method using PA film and LLDPE film was effective to extend the shelf life of strawberries.