{"title":"贮藏温度对草莓(Fragaria x ananassaDuch)基因型采后品质的影响","authors":"M. M. Rahman, Mizanur Rahman","doi":"10.1504/IJPTI.2017.092455","DOIUrl":null,"url":null,"abstract":"A study to investigate the effect of storage temperature on the post-harvest quality of strawberry was conducted in Bangladesh during the winter season of 2010-2011 and 2011-2012. Five strawberry genotypes viz. Sweet Charlie, Festival, Camarosa, FA 008 and BARI Strawberry-1, and four storage temperature (1°, 7°, 14° and 25°C) were used. Percent fruit decay, weight losses and visual appearance of strawberry were found up to the mark when fruits were stored at 1°C and that was significantly deteriorated when stored at a higher temperature and declined maximum at ambient condition. During storage, the TSS content of strawberry increased gradually and it was found to be slow at 1°C and rapid under ambient temperature. The ascorbic acid content of fresh fruits was decreased during storage, but the rate of reduction during storage was very slow at 1°C, but higher losses were noted at ambient condition.","PeriodicalId":14399,"journal":{"name":"International Journal of Postharvest Technology and Innovation","volume":"5 1","pages":"286-299"},"PeriodicalIF":0.0000,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1504/IJPTI.2017.092455","citationCount":"0","resultStr":"{\"title\":\"Effect of storage temperature on post-harvest quality of strawberry (Fragaria x ananassaDuch) genotypes\",\"authors\":\"M. M. Rahman, Mizanur Rahman\",\"doi\":\"10.1504/IJPTI.2017.092455\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"A study to investigate the effect of storage temperature on the post-harvest quality of strawberry was conducted in Bangladesh during the winter season of 2010-2011 and 2011-2012. Five strawberry genotypes viz. Sweet Charlie, Festival, Camarosa, FA 008 and BARI Strawberry-1, and four storage temperature (1°, 7°, 14° and 25°C) were used. Percent fruit decay, weight losses and visual appearance of strawberry were found up to the mark when fruits were stored at 1°C and that was significantly deteriorated when stored at a higher temperature and declined maximum at ambient condition. During storage, the TSS content of strawberry increased gradually and it was found to be slow at 1°C and rapid under ambient temperature. The ascorbic acid content of fresh fruits was decreased during storage, but the rate of reduction during storage was very slow at 1°C, but higher losses were noted at ambient condition.\",\"PeriodicalId\":14399,\"journal\":{\"name\":\"International Journal of Postharvest Technology and Innovation\",\"volume\":\"5 1\",\"pages\":\"286-299\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2017-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1504/IJPTI.2017.092455\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Postharvest Technology and Innovation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1504/IJPTI.2017.092455\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Postharvest Technology and Innovation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1504/IJPTI.2017.092455","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Effect of storage temperature on post-harvest quality of strawberry (Fragaria x ananassaDuch) genotypes
A study to investigate the effect of storage temperature on the post-harvest quality of strawberry was conducted in Bangladesh during the winter season of 2010-2011 and 2011-2012. Five strawberry genotypes viz. Sweet Charlie, Festival, Camarosa, FA 008 and BARI Strawberry-1, and four storage temperature (1°, 7°, 14° and 25°C) were used. Percent fruit decay, weight losses and visual appearance of strawberry were found up to the mark when fruits were stored at 1°C and that was significantly deteriorated when stored at a higher temperature and declined maximum at ambient condition. During storage, the TSS content of strawberry increased gradually and it was found to be slow at 1°C and rapid under ambient temperature. The ascorbic acid content of fresh fruits was decreased during storage, but the rate of reduction during storage was very slow at 1°C, but higher losses were noted at ambient condition.
期刊介绍：
Technology is an increasingly crucial input in the industrialisation and development of nations and communities, particularly in the current era of globalisation, trade liberalisation and emphasis on competitiveness. The shared technologies and innovations of today are giving birth to the radically different agrifood industries and communities of tomorrow. There is mounting evidence that investments in postharvest research and infrastructure yield high rates of return that are comparable and often higher than investments in on-farm production alone.
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