Comparative study of qualitative and chemical characteristics of Camarosa and Parus strawberry cultivars during 15 days of storage
Subject Areas : Developmental biology of plants and animals , development and differentiation in microorganisms
Marziyeh
Akhond
1
(Department of Chemistry, Faculty of Science, Shahid Chamran University of Ahvaz, Ahvaz, Iran.)
Fariba
Heidarizadeh
2
(Department of Chemistry, Faculty of Science, Shahid Chamran University of Ahvaz, Ahvaz, Iran.)
Maryam
Kolahi
3
(Department of Biology, Faculty of Science,, Shahid Chamran University of Ahvaz,, Ahvaz,, Iran.)
Keywords: Strawberry, preservation, qualitative traits, Taste index,
Abstract :
Strawberry fruit (Fragaria ananasa) has many uses in the food industry, especially the essential oil and extract obtained from this fruit is used in many food products. In this study, changes in qualitative and chemical traits of two strawberry cultivars during 15 days of storage at 4 ° C were investigated. The results showed that the firmness of texture, the amount of soluble solids and the taste index in Kamaroza cultivar were significantly higher than Parus cultivar. The pH of both cultivars increased, while during these 15 days the amount of soluble solids and taste index in Parus cultivar increased significantly. Tissue stiffness and weight loss percentage in both cultivars showed a significant decrease during 15 days, but this decrease was more in Kamaroza cultivar. The studied qualitative and chemical traits as well as taste index in two strawberry cultivars were effectively changed during 15 days under the influence of cultivar type and storage period. These studies showed that the type of strawberry cultivar is a determining factor in terms of nutritional value and the content of natural compounds during storage and post-harvest conditions, so that Camarosa cultivar showed a special advantage over Parus cultivar in these respects. Low temperature storage seems to be an efficient way to preserve strawberry fruit.
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