Practical long‐term storage of strawberries in refrigerated containers at ice temperature,Food Science & Nutrition

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Practical long‐term storage of strawberries in refrigerated containers at ice temperature
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-08-05 , DOI: 10.1002/fsn3.1817
Atsushi Ikegaya _{1,

2,

3} , Seiji Ohba ₂ , Teruko Nakajima ₂ , Tomoyasu Toyoizumi ₂ , Seiko Ito _{3,

4} , Eiko Arai _{3,

4}

Affiliation

This study investigated the effect of storage temperature in the presence or absence of film packaging on the Benihoppe and Kirapika varieties of Japanese strawberries stored for 28 days at 0°C and 3°C. The study was conducted in a 20‐foot reefer container for practicality. Storage at 0°C suppressed decay and reduction in sugars and organic acids more efficiently than that at 3°C. Softening of fruit hardness was also suppressed depending on the variety. The reduction in sugars and organic acids did not affect strawberry palatability. Along with low temperature, long‐term storage of strawberries also requires the use of film packaging, which prevents drying. Without film packaging, storage at both 0°C and 3°C decreased fresh weight significantly, resulting in loss of commercial value. In contrast, storage in film packaging decreased weight reduction to <5%, even after 28 days cold storage.

中文翻译：

在冰温冷藏容器中长期储存草莓的实用方法

本研究调查了有或没有薄膜包装时储存温度对日本草莓 Benihoppe 和 Kirapika 品种在 0°C 和 3°C 下储存 28 天的影响。为了实用性，该研究是在 20 英尺冷藏集装箱中进行的。 0°C 储存比 3°C 储存更有效地抑制糖和有机酸的腐烂和减少。根据品种的不同，果实硬度的软化也受到抑制。糖和有机酸的减少并没有影响草莓的适口性。除了低温之外，草莓的长期储存还需要使用薄膜包装，以防止干燥。如果没有薄膜包装，0°C 和 3°C 的储存都会显着降低鲜重，导致商业价值损失。相比之下，即使在冷藏 28 天后，薄膜包装储存的重量减少仍低于 5%。

更新日期：2020-09-20

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