M.A. Rahman
Senior Scientific Officer
Horticulture Division,BARI, Joydebpur
Dr. M. Miaruddin
Chief Scientific Officer (I.C.)
Postharvest Technology Division BARI, Joydebpur
M.R. Ahmed
Senior Scientific Officer
Horticulture Division, BARI, Joydebpur
M.G. F. Chowdhury
Senior Scientific Officer
Postharvest Technology Division BARI, Joydebpur
The effect of storage temperature on physical and nutritional quality attributes of ‘BARI strawberry-1’ stored in 80 ± 5% RH at 1, 4, 7, 10, and 13 °C or at ambient conditions (25±1°C and 70±5% RH) for 8 days were studied. The effectiveness of the treatments in extending storage life maintaining better fruit quality was evaluated by determining the incidence of fungal decay, quality attributes and overall visual appearance. Strawberries stored at 1 °C was the most effective treatment in reducing fungal decay and weight loss, and delaying the changes in external colour compared with control and 13 °C. No sign of visual fungal decay was observed until day 6 of storage for fruit stored at 1 and 4 °C. Soluble solids concentrations (SSC) increased more steadily with storage time at higher temperatures. Ascorbic acid concentrations remained unchanged during storage at 1, 4 and 7 °C, while gradually decreased over time at control or 13 °C. To a lesser extent pH and titratable acidity were also affected by storage temperature. In conclusion, while the best temperature for short-term storage is 1 °C, quality could be maintained at 4, 7 and 10 °C for acceptable periods of time for marketing.
Strawberry, ambient atmospheric condition, temperature, postharvest quality, storage life etc.
Post Harvest Technology Division, Joydebpur, Gazipur
Postharvest and Agro-processing
• To standardize the optimum storage temperature and MA packaging of strawberry
• To extend the storage life maintaining better fruit quality of strawberry
Strawberries of the variety ‘BARI strawberry-1’ were grown in the experimental field of Horticulture Research Center, BARI, Gazipur, Bangladesh and harvested at commercial maturity when >80% of the fruit surface showing red colour. Immediately after harvest, strawberries were sorted to eliminate damaged fruit, and selected for uniform size and colour. The selected fruits were randomly distributed among six treatment groups of about 500 fruits each. About 40 fruits were placed in each of 2L plastic jars having some holes, which were weighed before and after addition of fruit. After that, fruit jars were kept in Constant Temperature and Humidity Chambers (Model: VS-9111H-350, Korea) for eight days maintaining temperature of 1 °C, 4 °C, 7°C, 10 °C and 13°C. Strawberries in each treatment group were kept in separate chamber. In all chambers the relative humidity (RH) was adjusted to 80 ± 5%. Strawberry’s jars kept at ambient room conditions (25 ± 1 °C and 70 ± 5% RH) were used as control samples. Three replicate jars were removed from each temperature in every alternate day for up to 8 days for assessing fruit quality.
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In summary, the results of the present experiment indicate that the ideal storage temperature is 1 °C 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, 10 °C for a short-term storage period of 6 days. Fruit senescence is delayed at moderate temperatures (4, 7, 10 °C) compared with control or 13 °C, and may provide a useful balance between visual appearance and those associated with nutritional status.
Report/Proceedings