Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Effect of Storage Temperature on the Postharvest Life and Quality of Strawberry

M. A. Rahman
Horticultural Research Centre, Bangladesh Agricultural Research Institute, Gazipur.

M. Miaruddin
Postharvest Technology Division, BARI, Gazipur.

M. M. Begum
Tuber Crop Research Centre, BARI, Gazipur.

M. G. F. Chowdhury
Tuber Crop Research Centre, BARI, Gazipur.

L. I. Kabir
PCU, NATP, BARC, Framgate.

Abstract/ Executive Summary:

The effect of storage temperature on physical and nutritional quality attributes of strawberry var. BARI strawberry 1, was studied by evaluating the incidence of fungal decay, visual appearance and nutrient status of the fruits stored for 8 days at 1, 4, 7, 10, 13 or 23⁰C with 75-80% RH. Strawberries stored at 1⁰C was most effect treatment in reducing fungal decay, weight loss and delaying the change in external color compared to other during 8 days to study. No fungal decay was observed until days 6 of storage for fruit stored at 1 or 4⁰C. Soluble solids concentrations increased more steadily at temperatures above 10⁰C. Ascorbic acid concentrations remains unchanged during 8 days of storage at 1, 4,7⁰C while decreased gradually at control or 13⁰C. An increased of storage temperature results to an increased PH during storage. Results show that the best temperature is 1⁰C for 8 days storage of BARI strawberry-1, but it could be storage up to 6 days at 10⁰C

Keywords: Strawberry, Fruits, Quality of strawberry,Temperature, Rhizopus fruit, .

Location: Field of Horticulture Research Center, BARI, Gazipur.

Start Date: 01-07-2010

End Date: 30-06-2011

Program Area: Postharvest and Agro-processing

Commodity:

Objectives:

To investigate the effect of storage temperature under controlled relative humidity conditions on physical and nutritional status of strawberry fruits harvested at commercial ripening stage.

Methodology:

BARI var. strawberry-1, grown the experiment field Horticulture Research Center, BARI and harvested at commercial maturity, when >80% of the fruit surface showing red. After harvest, frits of uniform size and color with good health were sorted and randomly distributed among six treatment groups of 550 fruits each. Thirty fruits were placed in each of 1.5 L perforated plastic jars, weighed before and after addition of fruits. Fruits jars were then placed in constant temperature and humidity chambers for 8 days at at 1, 4, 7, 10, 13⁰C ; each treatment in separate chamber. Relative humidity in all chambers was adjusted to 80 ± 5%. Strawberry jars kept at ambient room conditions (23±1⁰C and 70 ± 5% RH) were used as control. Three replicate jars were removed from each treatment-chamber every alternate day for up to 8 days for assessing fruits quality. The experiment was carried out in a CRD with 3 replications. The collected data were subjected to ANOVA using the Crop State Statistical Software version. The results showing significant differences were then subjected to mean separation using Tukey’s Studentized Range test at P<.05

Source of Information: Bangladesh Journal of Agriculture, vol. 37(2)2011,(pa no.69-78) ISSN 0253-5408, BARC.

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The results of the present experiment indicated that the ideal storage temperature is 1⁰C in reducing fungal decay as well as for better visual appearance of strawberries during 8 days of storage. However, acceptable quality of strawberry fruit may be maintained at moderate temperatures such as 4, 7, 10⁰C for a short-term storage period of 6 days. Fruits senescence is delayed at moderate temperatures 4, 7, 10⁰C compared with control or 13⁰C and may provide a useful balance between visual appearance and those associated with nutritional status.

Knowledge Management: Journal